Make Processed Cheese (like Velveeta)

Recently, I received an email from a reader wondering if I could come up with Velveeta; and not simply Velveeta, but a particular fudge recipe then made with Velveeta.

First of all, I wasn’t sure I wanted to go this route. Who wants so make Velveeta? We already have Processed American Cheese, right? Still, there are some recipes out there calling for a more creamy cube of cheese which melts nicely into queso dips and into other recipes, so there are definite reasons to consider the possibility.

I made two attempts with different methods (the other used heavy, whole cream in place of the liquid and protein powder) and found that this recipe I’m sharing produces the best, textural, result.

You can use this recipe anywhere other Velveeta is used.

As you can also see from the image above, the Velveeta you make can be shaped in different ways.

Coat with slivered almonds, or insert sliced green olives inside for something special. Roll in fresh herbs or infuse with jalapeno peppers. There’s no end to the possibilities.

And when allowed to come to room temperature, it’s more slightly spreadable, making it perfect for festive, spreadable cheese balls for your favorite crackers.

Check out my Velveeta Fudge Recipe for a delicious way to use your Velveeta.

Easy Processed Cheese

Serves 8.

1/2 cup water
1/’2 tsp unflavored gelatin
3 Tbsp unflavored protein powder
4 cups (8 ounces) shredded medium cheddar cheese

In a small bowl, combine the water, gelatin and protein powder until all solids have dissolved. Combine this mixture in a food processor with the cheddar cheese,  until the mixture resembles a thick paste. Scrape the paste into a small loaf pan (roughly 3″ x 6″) lined with clear plastic wrap. Fold the extra wrap over to cover the cheese mixture, and gently press down evenly over the mass to create a flat, packed surface. Refrigerate overnight.

YIELD: 8, 1 ounce servings

NOTE: You may use other cheeses, but be sure to adjust the nutritional information.

NUTRITION INFORMATION PER SERVING: Calories: 111.25,  Carbohydrates: 1.65 grams, Fiber: 0 grams, Net Carbohydrates: 1.65 grams, Protein: 16.4 grams, Fat:  4 grams.

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Comments

  1. robyn herron says:

    I use velveeta in my mac n cheese. do you think this would be good?

  2. What can I say but OH YUMM!!!

  3. OMG queso dip here i come! I was craving that a month ago, and I eat at moe’s sometimes and I sadly pass on it, so now i can have a rare queso treat with some of those tortillas you posted a bit ago!

  4. .hey hon, is that 1/2 or 1 1/2 tsp gelatin powder? Ta.

  5. Question about the amount of shredded cheddar cheese in the Easy Processed Cheese recipe. The packages of cheese that we buy say 2 cups/8 oz. So are we shooting for 4 cups and 16 oz of shredded cheddar cheese or 2 cups and 8 oz of cheddar cheese. Thanks

  6. Thanks, my dear!

  7. I’m thinking an 8 oz. pkg. of cheddar cheese will be the right amount. :)

  8. To make “processed” cheese that really melts and has the same “mouth feel” as velveeta, you need to use sodium citrate. I learned about this a few months ago, and the results are amazing. You can use it to make the best melty cheese sauce with WATER, not milk/butter/flour, meaning no added carbs, and absolutely no dilution of the cheese flavor. I never realized how much a milk-and-flour-based cheese sauce was taking away from the flavor of the cheese itself until I tried this.

    You can find the recipe for cheese sauce here: http://modernistcuisine.com/recipes/sodium-citrate-creates-silky-smooth-macaroni-and-cheese/

    It includes the explanation for how to make it and why it works. The cookbook itself has a recipe to make cheese “slices” from any kind of cheese, that will behave and melt perfectly.

    I make it often, but put the sauce on practically everything EXCEPT macaroni, since I’m not eating pasta these days. :-) I’ve made it with a variety of cheeses, but simply using a good sharp cheddar is fabulous. I was skeptical at first, and then totally amazed and fascinated with the results.

    Although the instructions say to use an immersion blender, I don’t have one, so I use a whisk, shred the cheese on the smaller side of my grater, and add it in very small amounts. It works well. You can get sodium citrate from amazon in a one pound jar. Each recipe uses a tiny amount, so it lasts for a long time.

    Another thing- when the sauce cools, it solidifies, and can be used as a spread, or cut into soft chunks like velveeta. It can ALSO be reheated (on the stove or in the microwave) and will melt perfectly again, not separate out like a typical “cheese sauce.”

    I know it sounds like a lot of effort to order the sodium citrate, and be able to get the proportions right with the small measurement, etc- but it is worth it. You will not be sorry. This really is how that texture is created commercially.

Trackbacks

  1. [...] things, but I was a little bit concerned about this one. The thought of putting processed cheese [recipe here] in a chocolate candy at first was a little revolting. Once I considered the flavors, it started to [...]

  2. […] Adapted from Modernist Cuisine’s recipe for Mac ’n’ Cheese. with thanks to Linda. […]

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