• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Little House Living

  • Start Here
    • DIY
      • Simple Homemade Gifts
      • Easy Crafts
    • Recipes From Scratch
    • Simple Living
    • Frugal Living Tips
    • Homestead Living
      • A South Dakota Prairie Story
  • Make Your Own
  • Recipes
    • Appetizers and Snacks
    • Breads
    • Breakfasts
    • Canning and Preserving
    • Desserts and Treats
    • Garden Produce Recipes
    • Main Dishes
    • Make Ahead
    • Make Your Own
    • Mixes
  • Frugal Living
  • About
    • Contact
    • Send Me Your Best Tips
    • Coaching/Consulting
  • Podcast
  • Shop

Homemade Velveeta

June 24, 2009 15 Comments

Ok, I know your thinking that sounds pretty gross and how could you actually make something similar to that totally processed cheese product. Well I made this recipe a few weeks ago and it actually wasn’t bad. It was the same texture as Velveeta so it could be used in the same recipes but yet its not so bad for you! Keep in mind when you are making it that real Velvetta is pretty salty and this recipe doesn’t have any salt in it so the taste won’t exatly match and you might need to add a little extra salt say if you were making soup or something. Enjoy!
  • 1/2lb grated cheese
  • 1/2c. very hot water
  • 3T. dry milk
  • 1/2 t. unflavored gelatin
Mix these ingredients together in a blender until cheese is pretty much disolved into the mixture, pour into a loaf pan lined with aluminum foil. Repeat the mixture twice more and pour into the same loaf pan. Carefully mix together the mixture in the loaf pan, then cover and chill at least over night. Pull the foil out of the pan and put the cheese into a tupperware and use as needed. Keep refrigerated.

Print Friendly, PDF & Email

Support Little House Living by Sharing This

169shares
  • Share30
  • Tweet
  • Pin139

Make Your Own

Merissa

Reader Interactions

Comments

  1. emanda says

    March 23, 2013 at 7:59 pm

    how long does it keep

    Reply
    • Merissa says

      March 23, 2013 at 8:01 pm

      I would say about a week in the fridge.

      Reply
  2. Jen says

    March 29, 2013 at 12:39 pm

    Do you think this could be frozen?

    Reply
    • Merissa says

      March 29, 2013 at 1:12 pm

      I don’t think it would freeze well.

      Reply
  3. Christy says

    April 13, 2013 at 8:20 pm

    Does it melt like velveeta? I mostly used velveeta in a crockpot dip recipe. It would be wonderful to use real food instead.

    Reply
    • Merissa says

      April 14, 2013 at 4:59 pm

      Yes it does.

      Reply
  4. Linda says

    January 7, 2014 at 1:31 pm

    I have to try this. my hubby is on a next to no sodium diet and although the cheddar cheese is pretty salty it still would be so much less than the boughten kind. Yes, I said boughten lol. normal word here in Michigan too

    Reply
    • Merissa says

      January 7, 2014 at 2:24 pm

      See I’m not the only one! 🙂

      Reply
  5. Gina says

    January 11, 2014 at 10:10 am

    Is this 1/2 lb each time (since you repeat recipe) or total? Thanks. I buy cheese in bulk and shred it myself. Why would this only keep for a week? Is it if your buying cheese already shredded from the store? Just curious. I keep my bulk cheese for at least a month. Thanks

    Reply
    • Dawn says

      February 8, 2014 at 5:16 am

      I’m wondering the same thing. Is it 1 1/2 pounds cheese total? Thanks!

      Reply
      • Merissa says

        February 8, 2014 at 6:33 am

        It is half a pound of cheese.

        Reply
  6. Heather says

    November 6, 2015 at 3:16 pm

    Great recipe, thank you so much! Just curious, why would this not keep longer than a week?

    Reply
    • Merissa says

      November 7, 2015 at 4:54 pm

      Since it doesn’t have preservatives it tends to begin to mold after a longer period of time.

      Reply
  7. Heidi Luginbuhl says

    January 22, 2018 at 10:20 am

    What kind of cheese do you use? I grew up on this and I am very interested in trying to make it!

    Reply
    • Merissa says

      January 22, 2018 at 3:40 pm

      I use a sharp cheddar in this recipe to give it the most flavor.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Looking for Something?



Welcome to Little House Living! My name is Merissa and it’s nice to meet you! Here you can learn how to make the most with what you have. Whether that’s learning how to cook from scratch, checking out creative ways to save money, and learn how to live simply. I’m glad you’ve found your way here. Make sure to keep in touch by contacting me with questions and signing up for our newsletters.

Be a Part of the Project!

Footer

Start Here
About
Shop
Contact
DIY
Recipes
Simple Living
Frugal Tips

  • Facebook
  • Facebook Group
  • Twitter
  • Instagram
  • YouTube
  • Pinterest

© 2019 Little House Living