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homemade "velveeta" style cheese

(1 rating)
Recipe by
Millie Johnson
Valley Head, AL

In my quest to replace processed foods with homemade, I had to find a replacement for my beloved Velveeta. I found several recipes but most were lacking in flavor and was not slice-able. After experimenting I came up with this recipe. I make it when I have lots of milk and freeze it in about 8 oz. chunks in freezer bags. I do this because this cheese will only last about 2 weeks in the fridge so you have to use it up quickly. It's just me and the hubs. If my kids were still at home I'd use a lot more. LOL..I am very happy with this recipe and hope you will be too !

(1 rating)
method Stove Top

Ingredients For homemade "velveeta" style cheese

  • 1 gal
    milk (i use my raw goat milk)
  • 1/4 c
  • 3 tsp
    citric acid
  • 3/4 tsp
    baking soda
  • 1 1/2 tsp
    cheese salt or pickling salt (fine sea salt can work in a pinch. no iodized salt
  • 1 Tbsp
  • 4 Tbsp
    king arthur organic cheddar powder *optional
  • 1/4 c
    additional milk to mix cheddar powder into *optional
  • flour sack towel
  • thermometer
  • large colander
  • tongs
  • large heavy pot
  • medium heavy pot
  • plastic wrap
  • container to use as a mold. i used a loaf pan but a mini one would be great. any container is fine.

How To Make homemade "velveeta" style cheese

  • 1
    Gather all your supplies. * I like to use flour sack towels (washed) from Walmart. A clean piece of linen will work too.
  • 2
    Dissolve citric acid in 1/4 cup water. Just keep stirring it til it's completely dissolved. Set aside.
  • 3
    Slowly heat milk to 140F.
  • 4
    While bringing milk to temp, put colander in sink. Fill medium pot with water, bring to a boil, then fold flour sack towel and immerse in boiling water. Push down with tongs. Boil for 3-4 minutes then bring pot to sink and use tongs to remove towel and unfold to cover colander. Let edges drape over the outside of colander.
  • 5
    Once milk reaches temp, pour in citric acid mixture and gently stir. Once curds separate, let sit for 5-10 minutes.
  • 6
    Carefully pour whey and curds into towel lined colander. Use rubber spatula to scrape the bottom and sides of colander to help whey go on through.
  • 7
    Pick up two towel corners in each hand and move hands up and down opposite of each other so curds slosh back and forth. This helps to release the whey.
  • 8
    Gather all the corners and twist so curds are in a ball. Squeeze out as much whey as you can.
  • 9
    Dump curds in medium pot. Break up with spoon or spatula. Add salt, butter, and baking soda. Turn on medium heat. Mix well. Continue to heat. It will puff up but just keep stirring it til it's all melted. Now add in the cheddar mixture if you're using it, and stir well.
  • 10
    Pour into plastic wrap lined mold. Fold over plastic wrap to cover top and put in fridge till cold.
  • 11
    Once cold you can unmold. Use within two weeks or freeze

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