Homemade Velveeta
You only need 6 ingredients to make an easy block of this creamy, melty Homemade Velveeta. It looks and tastes just like store-bought, but better!
EASY CHEESY MELTY VELVEETA RECIPE
Making your own Homemade Velveeta has never been so easy! I am not sharing this recipe because there is anything wrong with the store bought Velveeta. I love it and use it all the time! This is just an alternative for those who have the time and energy to try it out from scratch or for those who need to pay close attention to ingredients because of dietary concerns. So please don’t let this post make you feel guilty about buying store bought. This is just a fun and delicious alternative that tastes so good and works great in so many recipes!
FREQUENTLY ASKED QUESTIONS (FAQ’S):
Powdered milk is what gives this block of Velveeta its smooth and rich velvety texture like the original loaf of Velveeta. Some recipes will tell you to use liquid milk, but I have found that the liquid milk won’t give you the same texture or taste that the powdered version will. You can usually find powdered milk in the grocery store in the baking aisle near evaporated and sweetened condensed milk. Many times you will find it on a bottom shelf.
Nope. Don’t swap it out. Cornstarch is what you want to use over flour because it has twice the thickening powder when compared to flour and that is what we want here.
Just about any cheesy recipe would be good. It makes amazing grilled cheese sandwiches (see image below)! Here are a few recipes where I use Velveeta:
No Boil Mac and Cheese
Taco Spaghetti
Cheeseburger Soup
Slow Cooker Hamburger Potato Soup
Velveeta Fudge
Velveeta blocks are sold in 8 ounces and 16 ounces. This recipe makes 16 ounces. If you want to split this in half so it is easier to use in recipes that only call for an 8 ounce block, you can do that. I would probably just make the whole block then cut it in half and wrap the block you’re not using (also put it into a covered container) and store it for later. I am sure you could just make it in two smaller pans but I’m not sure exactly what size pan you would use – perhaps two mini loaf pans.
The trick is making sure it is processed long enough so it is completely smooth. Pouring the hot water into the food processor is a little scary but if you (very) slowly do it a little at a time you’ll be fine.
Sure! You can use this process for any flavor of cheddar you like! I think White Cheddar would also be a good loaf to use for some recipes – just make sure it is freshly shredded.
You bet. This would be fun to add your favorite seasonings, this is a great base recipe to work from. I think a taco flavored Velveeta cheese would be amazing!
Keep your block of cheese covered and refrigerated for up to 2 weeks, or keep it wrapped and stored tightly in the freezer for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- mild cheddar cheese – don’t try to skip this and use the pre-shredded cheese. Your loaf won’t turn out right. There’s an anti caking agent (which is perfectly safe to eat by the way) in the bagged cheese that just won’t let your loaf get the right texture.
- nonfat milk powder – see my ingredient image below so you know what to look for. Some brands sell it in boxes. You will usually find it near the evaporated milk and sweetened condensed milk in the grocery store. Many times it is on the bottom shelf. Please do not substitute any ingredients I have on this list. It has to be made exactly with these ingredients for best results.
- cornstarch – do not try to swap this out for any other substitute like flour or unflavored gelatin like you may see in other recipes. Cornstarch works the best. I’ve tested it all – don’t substitute.
- salt – there is very, very little salt in this entire recipe but the great thing about making your own is you can adjust the salt levels to your preference or leave it out altogether if you need it totally salt free.
- salted butter – it needs to be real butter not margarine. Blue Bonnet won’t work here.
HOW TO MAKE HOMEMADE VELVEETA
Line a 9×5-inch loaf pan (or whatever size mold you want) with a couple of pieces of plastic wrap and set aside. Very finely grate the cheese and place it into a food processor.
Pulse a few times to break it up even more. Then add the milk powder, cornstarch, and salt. Pulse again until well mixed.
Add the water and butter to a small saucepan and bring to a boil. Remove from heat. Turn on the food processor and very carefully and very slowly stream in the water mixture.
Continue to process the mixture until completely smooth, and scrape down the sides as needed to make sure everything is fully incorporated. It may seem like it won’t come together at first but give it time, be patient and it will come together and get smooth. It should be totally smooth and not lumpy or grainy – that is when you know it is ready.
Evenly spread the mixture into the prepared pan, smoothing out the top. Cover the top with plastic wrap.
Place in the refrigerator until fully set, at least 6 hours or overnight. Then use in your favorite recipes.
WANT MORE HOMEMADE INGREDIENTS?
- Homemade Dry Onion Soup Mix
- Homemade Ranch Seasoning
- Homemade Everything But The Bagel Seasoning
- Homemade Apple Pie Spice
- Homemade Pumpkin Pie Spice
- Homemade Cream of Chicken Soup
- Homemade Cream of Mushroom Soup
- Beau Monde Seasoning
- Taco Seasoning
- Homemade Ranch Dressing (+Video)
- Homemade Bisquick
Homemade Velveeta
Ingredients
- 16 ounce block mild cheddar cheese (see notes below)
- ½ cup nonfat milk powder
- 2 Tablespoons cornstarch
- ½ teaspoon salt
- 1 cup water
- 4 Tablespoons salted butter
Instructions
- Line a 9×5-inch loaf pan (or whatever size mold you want) with a couple of pieces of plastic wrap and set aside.
- Very finely grate 16 ounce block mild cheddar cheese.
- Then place it into a food processor. Pulse a few times to break it up even more.
- Add 1/2 cup nonfat milk powder, 2 Tablespoons cornstarch and 1/2 teaspoon salt. Pulse again until well mixed.
- Add 1 cup water and 4 Tablespoons salted butter to a small saucepan and bring to a boil. Remove from heat.
- Turn on the food processor and very carefully and VERY slowly stream in the water mixture.
- Continue to process the mixture until completely smooth, and scrape down the sides as needed to make sure everything is fully incorporated. It may seem like it won’t come together at first but give it time, be patient, and it will come together and get smooth. It should be totally smooth and not lumpy or grainy – that is when you know it is ready.
- Evenly spread the mixture into the prepared pan, smoothing out the top. Cover the top with plastic wrap.
- Place it into the refrigerator until fully set, at least 6 hours or overnight. Then use in your favorite recipes.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- NOTE: Please do not substitute any ingredients I have on this list. It has to be made exactly with these ingredients for best results.
- The cheese MUST be freshly grated. The anti-caking agent that is in the pre-shredded cheese will keep this from setting up and coming together.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
How long does it Keep?
Hi Joy! I actually answer that question in detail above in the frequently asked question section 🙂
Would Nida work instead of non-fat milk powder?It’s a dry form of whole fat milk produced by Nestlé and is easier to find than non-fat in out area.
I have not tested it with the whole fat milk powder so I can’t tell you for sure and I don’t like to speculate when I haven’t personally tested it. I don’t see why it wouldn’t work. If you try it, please let me know!
Great Recipe, Velveeta cheese with real cheese. Will be making grilled cheese to.
Also will be making cheese burger soup. Thanks Bill