diy essentials: faux velveeta

How To Make diy essentials: faux velveeta

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  PREP/PREPARE
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  I do not have a lot of photos for this recipe. I usually do not get what I am looking for until I have tweaked the ingredients a few times. In this case, it came out the way I wanted the first time… When does that ever happen :-) Anyway, I got the final photo, and that is all that counts.
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  Here is the ingredient list for store-bought Velveeta: • Skim milk • Milk • Milk protein • Canola oil • Whey • Sodium phosphate • Whey protein concentrate • Modified food starch • Maltodextrin • Salt • Calcium phosphate • Latic acid • Sorbic acid • Milkfat • Sodium alginate • Sodium citrate • Enzymes • Cheese culture • Apocanotenal • Annatto After reading the list, I needed a nap :-) Lots of stuff that I do not need. Now, I know why they cannot call it cheese, and (by law) have to call it a cheese “product.”
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  To give the cheese a unique taste, you can vary the amounts of colby, and cheddar, and if you are watching your sodium, you can always reduce the amount of salt. Up to you.
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  Standard gelatin is made with animal parts; however, they do make a vegan variety that works just as well.
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  Gather your ingredients (mise en place).
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  Add the gelatin and water together, then reserve.
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  Add the milk to a saucepan, over medium heat, and bring up to a simmer.
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  Simmer for 2 – 3 minutes, and then remove from the heat, and add the cheeses, milk powder, salt, cumin, and cream of tartar.
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  Stir until the cheeses are completely melted into the milk.
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  Let cool for about 5 minutes, and then add the reserved gelatin.
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  Add to a mold, or bowl, cover, and place in the fridge until ready to use. Once it has cooled down, it will look and feel just like Velveeta; except without all the chemicals.
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  PLATE/PRESENT
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  Use anywhere you would Velveeta. For example, use in a yummy grilled cheese, or add tomatoes, and chilies, heat it up, and serve with chips. Enjoy.
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  Keep the faith, and keep cooking.
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