I love the flavor of this creamy cheese, so much so that I thought it’d be great to make my own at a fraction of the price!
12 oz Sharp cheddar cheese, grated (I used 8 oz Sharp & 4 ounces Mild)**
3/4 c very hot water
1/4 cup plus 1 1/2 tsp instant dry milk
3/4 tsp unflavored gelatin
Line a small Loaf pan with plastic wrap set aside.
In a blender or food processor combine water, milk, and gelatin, whipping well until gelatin is fully dissolved. Add the cheddar cheese, whipping until very smooth. If using a blender, you must work FAST.
I recommend filling the blender with Hot water and then dumping it out before beginning (It blends so much easier if the dish is Hot!)
Pour into prepared loaf pan, cover tightly with plastic wrap and refrigerate overnight. Slice as desired for grilled cheese sandwiches, munching, etc.
Yields about 1 pound
**Tips: DO NOT USE Pre-shredded cheese. It contains an additive to prevent the cheese from “Clumping” which will also make your cheese have a “gritty” texture.
12 ounces Cheddar Cheese, grated
1 c. Milk (not low fat)
3/4 tsp Plain gelatin
Combine cheddar cheese and milk in a saucepan over low heat, whisking, once melted and smooth add gelatin, transfer to mixing bowl and beat with beaters for 2 minutes. Pour into prepared loaf pan.
This will keep in the fridge for about a week. (I’ve never had it last longer than that, we have teenagers!). This works well in most recipes, but it doesn’t melt perfectly smooth like the real Velveeta does!