Copycat Velveeta Cheese recipe!! Velveeta is expensive at the store. Save some money and make your own homemade Velveeta at home! I’m never buying storebought again!
Mmmm… Velveeta Cheese! I love it, especially made into a hot dip!
My husband asked me, “Why would you want to make your own Velveeta Cheese?”. I can think of a whole list of reasons to make my own homemade Velveeta Cheese….
- Velveeta is expensive
- It’s super yummy
- It’s super easy to make
- This recipe has only 4 simple ingredients, all of which I recognize
- Not every store carries Velveeta
This copycat recipe for Velveeta Cheese is easy to make and tastes awesome! You can use it in all the same recipes you use the store bought cheese, it works just perfectly! Just whip out your blender (or Magic Bullet) to make this, add a few simple ingredients and you’re ready to go!
For my “loaf pan” I actually used the empty box of cookies. I just cut it in half and lined it with plastic wrap.. it was the perfect size!
Tips for Copycat Velveeta Cheese
- Use a sharp cheddar for more flavor.
- Ensure you use unflavored gelatin, it can be found online or with the Jell-o products.
- Line the pan with plastic wrap or wet a piece of parchment paper and line the pan.
- You can use a small muffin pan as well, I find a box of crackers to be about the right size. Cut the box to about 4″ high and line it.
- Allow the mixture to cool completely before cutting.
- Do not use the prepared Velveeta in the slow cooker, it does not hold up well to the longer cooking times.
Recipes with Velveeta
Copy Cat Recipe: Homemade Velveeta Cheese
Ingredients
- 1 cup boiling water
- 6 tablespoons milk powder
- 1 pound cheddar cheese grated
- 1 ½ teaspoons gelatin
Instructions
- Prepare a "loaf box" by lining a small box with plastic wrap
- Combine ½ cup boiling water, 3 tablespoons of milk powder and ¾ teaspoon of gelatin in the blender
- Blend 5 seconds
- Add ½ of the shredded cheese and blend until smooth (about 3 minutes)
- Pour into your "loaf box"
- Repeat with remaining ingredients and pour on top of first layer
- Cover and refrigerate overnight before slicing
Notes
- Use a sharp cheddar for more flavor.
- Ensure you use unflavored gelatin, it can be found online or with the Jell-o products.
- Line the pan with plastic wrap or wet a piece of parchment paper and line the pan.
- You can use a small muffin pan as well, I find a box of crackers to be about the right size. Cut the box to about 4" high and line it.
- Allow the mixture to cool completely before cutting.
- Do not use the prepared Velveeta in the slow cooker, it does not hold up well to the longer cooking times.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
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This Velveeta Cheese recipe was adapted from here.
Is the milk powder non-fat or full fat?
I use full fat milk powder.
I had no clue you could make your own Velveeta. And it is so simple to do. I have the ingredients here so I’m going to make this today. I often just buy sliced American cheese and sub that into recipes. I’m excited to try this. Thank you.
wow, so simple
This recipe was so delicious and creamy when it was cold but turned to a “grainy” cheese sauce mess when it was melted low and slow. Followed the recipe exactly. Have you had any luck melting it into a creamy cheese sauce?
Sometimes dairy can get grain when melted. I would recommend even lower and slower next time Beth. I hope this helps!
On the Velveeta cheese, Why can’t you mix it all up at one time and pour it into a pan? Why do you have do make half and then the other half?
Thanks
Small batches is partly because the Magic Bullet was small but also because it begins to set very quickly. Working in smaller batches ensures you can pour it smoothly without it setting or getting “chunky” before you get it poured into your mold.
My wife really loves the orange foil-wrapped process cheese, and I like it for a variety of dishes. So I’ve got to get this under my belt in two ways. hahaha Plus, I believe that your process will aid me in making a homemade version of the great South St. Louis Cheese named Provel, for a South St.Louis style wafer crust pizza.
So I’m a very happy camper for finding your wonderful website.
Enjoy! I’ve never had a St. Louis Style pizza, it looks delish!
I LOVE Provel! There are recipes on Pinterest for it, but I don’t know if it would be the same as the real thing. Let us know if it worked!
I LOVE Provel but of course I don’t live in St Louis so I can’t get it. Did you have success in making it? I would love to try it!
Hi Marlene, we have never tried making Provel but we would love to hear how it turns out for you!
Hi there, I made this and it was perfect. However when I try to melt it for recipes I got a very grainy and separated. Is there a special way I should melt it so I can use it for mac & cheese?
Fresh dairy can become grainy if cooked in a slow cooker or at high temps. If melting this I’d suggest low and slow.
Could you make it all at once in a vitamix?
I’ve only tried the recipe as written. Small batches is partly because the Magic Bullet was small but also because it begins to set very quickly. Working in smaller batches ensures you can pour it smoothly without it setting or getting “chunky” before you get it poured into your mold. That may be different using a Vitamix. Let us know if you try it!
Needed velveeta for a soup I was making and tried this recipe as a more healthy alternative, worked perfectly! Thanks for sharing.
I love to use Velveeta in certain dishes but cannot my stomach can not tolerate processed foods. I will make this for sure. Never knew. Thank you!
I have not tried this with gelatin but have made the “modernist” version with sodium citrate and a couple of other ingredients, which are cheap on Amazon and which will last indefinitely in your cupboard. The sodium citrate in particular breaks down the cheese proteins and results in that creamy Velveeta texture; I think the other two are thickening agents–carrageenans. Also, you can use any flavor combinations of cheeses and liquids that you want. I’ve done it with both wine and beer, and both are delicious! I imagine you could do the same in this recipe.
I like this gelatin recipe because there are no carrageenans in it.
Once you make this at home, it’s hard to go back to the store bought stuff. This is easy, it’s healthier, and the flavor combos are endless!
Could you send me your version of the Homemade Velveeta please. [email protected]. Thanks.
Do you use mild, medium or sharp cheddar?
Medium works great in this recipe. I found sharp to be a little bit too strong.
This is a wash on the expense. Plus it won’t last as long as Velveeta. I’m staying loyal to Velveeta. Buy V. on sale and you save money.
I think it is awesome to know how to make things on your own. If something happens and stores are not available, you won’t do without.
Why would I make it when I can buy it for cheaper than a lb. Of cheddar.
Some people enjoy trying copycat recipes for various reasons including allergies and the ability to control the ingredients (for example salt or msg in certain recipes). I always think it’s fun to try copycat recipes!
Does this need to be refrigerated to store it? I know I store Velveeta that way after opening it.
Looks like a much less expensive way to go!
I do refrigerate this recipe.
I’ve been making copycat velveeta for over a year now and it’s much better to use Colby cheese. And the dry milk powder should be whole not nonfat milk powder.