Homemade Velveeta - Substitute / Copycat
![photo by Liza at Food.com](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/87/38/4/cIIXPrVFR3OFRe9VAh8Q-Velveeta_one.JPG.jpeg)
photo by Liza at Food.com
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pasta.png)
![photo by Liza at Food.com](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/87/38/4/bbMqj8TQlylrkGdmzPs7-Velveeta_two.JPG.jpeg)
- Ready In:
- 38mins
- Ingredients:
- 5
- Yields:
-
2 pounds
ingredients
- 1 1⁄2 cups water, very hot
- 1⁄2 cup instant milk, plus
- 1 tablespoon instant milk
- 0.5 (1/4 ounce) envelope unflavored gelatin (1 1/2 teaspoons)
- 1 1⁄2 lbs cheddar cheese, shredded
directions
- Line a 8x4x2 - 5" loaf pan with plastic wrap.
- In a blender, put 1/2 cup of the water, 3 tablespoons of the milk, 1/2 teaspoon of the gelatin. Whip until gelatin is dissolved.
- Quickly add 1/2 lb of the cheddar to the hot mixture.
- Whip until blended.
- Pour into the prepared loaf pan.
- Repeat this twice, until all ingredients are used.
- Cover the pan with more plastic wrap and chill overnight before unmolding.
- Keep cold and slice as needed.
Reviews
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RECIPE SUBMITTED BY
Connie K
Saint Peters, Missouri