Homemade Velveeta…delicious without the chemicals!
I grew up on Velveeta. I knew it as the gooey, melty, orange unctuousness that was a building block that my Mom used to make the absolute best macaroni and cheese or grilled cheese sandwiches. There was always a block of this stuff in the frig, even when real cheese was nowhere to be found.
My brother-in-law, The Tinker, makes a great queso with it.
But, for the last year and change, there has been no Velveeta in my life. There is always cheese of the real type but honestly, when you grow up with the yellow block in your frig, you miss the smooth, easy melting taste and texture.
My Grandson is on the Feingold Diet. Believe me, it makes a HUGE difference (or to be politically correct these days…it matters BIGGLY).
Look at the ingredients in Velveeta…
The official list of Velveeta ingredients is as follows: Milk, Water, Whey, Milk Protein Concentrate, Milkfat, Whey Protein Concentrate, Sodium Phosphate, Contains 2% or less of: Salt, Calcium Phosphate, Lactic Acid, Sorbic Acid, Sodium Citrate, Sodium Alginate, Enzymes, Apocarotenal, Annatto, Cheese Culture.
NOT on the diet. So, we simply did without…until…Michael Symon and The Chew!
Michael Symon made homemade “Block o Cheese”. Four ingredients. Easy peasy Summer breezy as my Granddaughter would say. All those gooey, melty recipes are back!
| Servings |
| 1 loaf (about 1/2 of a store bought loaf) |
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This is a recipe from Michael Symon on The Chew. I get no credit except to try it. Please use The Chew website to find this and many other recipes! This is SUPER easy. You will not regret it and can customize the cheese choices to your taste and purpose!
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- 1 cup boiling water
- 1/4 oz powdered, unflavored gelatin packet 2 1/4 to 2 1/2 tsp
- 6 Tbsp powdered milk
- 1 lb shredded cheese suggested: blend of Colby Jack, Cheddar and Swiss
- Combine the boiling water, powdered gelatin, and powdered milk in a blender and puree until completely smooth.
- Add the cheese to the blender and puree until completely smooth, about 1 to 2 minutes, scraping down the sides of the blender frequently with a rubber spatula.
- Carefully transfer cheese mixture to a small mold or vessel with plastic wrap, and cover top. Chill in the refrigerator 12 hours or overnight to fully set.
