In my Homemade Velveeta, I got to use one of my favorite ingredients: grass-fed gelatin. I talk about grass-fed gelatin on my blog and Facebook page quite often. I've used it in my recipes for Homemade Fruit Snacks and Real Deal Marshmallows. Grass-fed gelatin is a wonderful source of natural collagen, which means it makes hair, skin, and nails healthy. It's also good for a healthy gut; when you hear people talking about bone broth for gut healing, the natural gelatin in that broth is one of the main things they're after. I love finding ways to incorporate grass-fed gelatin!
There are other recipes online for homemade Velveeta. Most of them use man-made gelatin that is not nourishing like grass-fed gelatin. They also contain more ingredients than mine. One of them is cream of tartar. I have nothing against cream of tartar; it's an ingredient in baking powder and an ingredient I keep in my kitchen. Cream of tartar is a stabilizer, but so is grass-fed gelatin, and the gelatin is more powerful. I don't see the need for both. I omitted the cream of tartar, and the Velveeta still worked. The other ingredient in most other recipes is milk powder. Milk powder is a highly processed food and I do NOT keep that one in my kitchen. Again, I just skipped that one and I still got the end result I was looking for. Now I'm sharing this recipe with you!
2 tsp. grass-fed gelatin
2 TBS. water
2 c. cheese, shredded
2/3 c. whole milk
Put the water in a small bowl and sprinkle the grass-fed gelatin on top. Let it sit for 5 minutes so it can bloom.
Shred the cheese of choice (I used raw white cheddar, but you could try anything you like) and put it in a food processor or blender.
Line a mini loaf pan with plastic wrap. This will make the Velveeta much easier to get out later.
Put the milk in a small saucepan and bring it to a boil. Whisk constantly so the milk does not scorch.
As soon as the milk starts boiling, pull it off the heat. Add the small bowl of gelatin to the saucepan and whisk it in. It might clump at first but will soon dissolve in the heat. Then, pour the milk into the food processor and blend. The heat from the milk will melt the cheese.
Pour the cheesy liquid into the mini loaf pan.
Move the loaf pan in the refrigerator and let it set up for at least 4 hours. When it is done, pull out the plastic, flip it over, and peel it off.
This Homemade Velveeta cuts like Velveeta, has the texture of Velveeta, and can be used just like Velveeta! It melts perfectly, and if you have any leftover you can put it back the fridge and it will set up again. Mix the melted Velveeta with salsa and dip tortilla chips in it. I also like to melt it and dip French fries or sweet potato fries in it. Lately I've also been drizzling the melted Velveeta over a sunny side up egg and toast for a kind of alternative Hollandaise sauce. This is so fun to use. Be creative and enjoy!
Printable: Homemade Velveeta