Thursday, July 25, 2013

Homemade {Velveeta} Cheese

Homemade {Velveeta} Cheese -- Juanita's Cocina

This recipe comes from Juanita's Cocina. Who knew it could be so easy. Definitely doing this. The processed stuff is so expensive. Homemade is ALWAYS the way to go.

• 1 Tbs. water
• 1 1/2 tsp. powdered gelatin
• 1/2 cup + 2 Tbs. whole milk
• 12 oz. Colby Jack cheese, shredded
• 1 Tbs. milk powder
• 1 tsp. salt
• 1/2 tsp. cream of tartar

Line a very small loaf pan (mine is approximately 3×6) with plastic wrap, covering the edges and allowing some excess to hang over the sides. (You’ll be covering the cheese with the plastic wrap)

Combine the water and gelatin powder in a small bowl and set aside.

Heat the milk in a small saucepan over medium heat and begin to bring it to a simmer.

Meanwhile, place the cheese, milk powder, salt, and cream of tartar in the bowl of a food processor. Pulse the ingredients together a few times just to distribute ingredients evenly.
Once milk has begun to simmer, remove it from the heat and add it to a small, heat-safe glass or measuring cup for easy pouring. Turn the food processor on and slowly begin to pour the hot milk through the feed tube. Once all milk has been added, add the gelatin mixture to the food processor.

Continue processing the cheese for 1-2 minutes, or until cheese has turned into a very smooth mixture (stop to scrape down the sides a few times during processing).

Pour the cheese mix into the prepared loaf pan and spread into an even layer throughout the pan. Wrap the excess plastic wrap over the cheese, ensuring that all of the cheese is covered.

Refrigerate the cheese for at least 3 hours, or overnight, until it is chilled and set firm. Slice cheese and use as desired.

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