3 Homemade Cheese Whiz Recipes

Pat Duran


These recipes are from ifood.tv. and tipnut.com...
It's a lot cheaper than the store-bought and it is so much better. Give it a try and you will be surprised at all the dishes you can use this recipe in.
BE SURE TO DATE CONTAINERS WHEN STORING-will only last 3 months....


★★★★★ 4 votes

makes about 3 or 4 pints?
10 Min
Stove Top



  • 1 c
    (cup)shredded chedder cheese, real cheese only
  • 12 oz
    can evaporated milk
  • 1 tsp
    granulated sugar
  • 1 tsp
  • 1 tsp
    all purpose flour
  • 1 tsp
    ground mustard
  • pinch
    of salt
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    worcestershire sauce
  • 1/4 tsp

How to Make 3 Homemade Cheese Whiz Recipes


  1. Cook in double boiler, stir frequently until cheese is melted and creamy. Remove from heat and whip until smooth and no lumps. While still hot ,pour into sterilized jars and refrigerate. Keeps up to 3 months sealed. One month after opening. Keep refrigerated and date the container---
    Recipe 2 Cheese Whiz
    2 lb. sharp cheese, grated, real cheese only
    1/2 teas. dry mustard
    12 oz. can evaporated milk
    1/2 teas. salt
    1/4 teas. pepper
    1/4 cup butter or margarine

    Scald milk, add remaining ingredients and stir over low heat for 5 minutes, until cheese is melted . Pour into jars while hot and after it seals store in refrigerator, up to 3 months ;be sure to label container with date stored.
  2. Recipe # 3
    3 oz. evaporated milk
    1 teaspoon vinegar
    1/2 teaspoon salt
    1 pound Velveeta cheese, cut into chunks
    1/2 teaspoon dry mustard
    Melt cheese and milk in double boiler. When melted and smooth add remaining ingredients . Stir to blend. Pour into 4 pint jars filling 3/4 full. Seal in jars and process in boiling water bath for 10 minutes.

Printable Recipe Card

About 3 Homemade Cheese Whiz Recipes

Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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