homemade "velveeta" style cheese
★★★★★
1
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 !
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★★★★★
1
method
Stove Top
Ingredients For homemade "velveeta" style cheese
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1 galmilk (i use my raw goat milk)
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1/4 cwater
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3 tspcitric acid
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3/4 tspbaking soda
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1 1/2 tspcheese salt or pickling salt (fine sea salt can work in a pinch. no iodized salt
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1 Tbspbutter
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4 Tbspking arthur organic cheddar powder *optional
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1/4 cadditional milk to mix cheddar powder into *optional
- SUPPLIES
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flour sack towel
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thermometer
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large colander
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tongs
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large heavy pot
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medium heavy pot
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plastic wrap
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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
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1Gather all your supplies. * I like to use flour sack towels (washed) from Walmart. A clean piece of linen will work too.
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2Dissolve citric acid in 1/4 cup water. Just keep stirring it til it's completely dissolved. Set aside.
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3Slowly heat milk to 140F.
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4While 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.
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5Once milk reaches temp, pour in citric acid mixture and gently stir. Once curds separate, let sit for 5-10 minutes.
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6Carefully 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.
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7Pick 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.
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8Gather all the corners and twist so curds are in a ball. Squeeze out as much whey as you can.
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9Dump 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.
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10Pour into plastic wrap lined mold. Fold over plastic wrap to cover top and put in fridge till cold.
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11Once cold you can unmold. Use within two weeks or freeze
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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