Best Homemade Velveeta Substitute Copycat Recipes

HOMEMADE VELVEETA - SUBSTITUTE / COPYCAT

Steps:

• 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.

MOST AUTHENTIC HOMEMADE VELVEETA

Steps:

• 1. Cut cheese into a few chunks and place all ingredients inside a large microwave-safe bowl. Microwave on high for 5 minutes or until all is melted, stopping to stir every 1-2 minute.
• 2. Line a loaf pan with plastic wrap and pour the melted mixture into the loaf pan, cover with sides of plastic wrap and refrigerate. This will keep for 1 or 2 weeks in the refrigerator. Use as your would normally use Velveeta or tightly wrap and freeze it.
• 3. Notes: Not all white American cheeses are made equal. Check ingredients because some... well, don't really expire. If it says "cheese product" it's probably not real. Get the best quality you can find and afford from the fresh deli department - DON'T use sliced or pre-shredded cheese!
• 4. To make amazing Rotel (Queso) dip, fry 1 lb breakfast pork sausage (mild or hot) and drain grease. Melt 1 1/2 - 2 pounds Velveeta, 1 or 2 cans of Rotel Tomatoes, drained (hot or original), and add pork sausage. Serve hot with Tortilla chips. If you like it a little hotter add crushed red pepper flakes.

HOMEMADE "VELVEETA" STYLE CHEESE

Steps:

• 1. Gather all your supplies. * I like to use flour sack towels (washed) from Walmart. A clean piece of linen will work too.
• 2. Dissolve citric acid in 1/4 cup water. Just keep stirring it til it's completely dissolved. Set aside.
• 3. Slowly heat milk to 140F.
• 4. While bringing milk to temp, put colander in sink. Fill medium pot with water, bring to a boil, then fold flour sack towel and immerse in boiling water. Push down with tongs. Boil for 3-4 minutes then bring pot to sink and use tongs to remove towel and unfold to cover colander. Let edges drape over the outside of colander.
• 5. Once milk reaches temp, pour in citric acid mixture and gently stir. Once curds separate, let sit for 5-10 minutes.
• 6. Carefully pour whey and curds into towel lined colander. Use rubber spatula to scrape the bottom and sides of colander to help whey go on through.
• 7. Pick up two towel corners in each hand and move hands up and down opposite of each other so curds slosh back and forth. This helps to release the whey.
• 8. Gather all the corners and twist so curds are in a ball. Squeeze out as much whey as you can.
• 9. Dump curds in medium pot. Break up with spoon or spatula. Add salt, butter, and baking soda. Turn on medium heat. Mix well. Continue to heat. It will puff up but just keep stirring it til it's all melted. Now add in the cheddar mixture if you're using it, and stir well.
• 10. Pour into plastic wrap lined mold. Fold over plastic wrap to cover top and put in fridge till cold.
• 11. Once cold you can unmold. Use within two weeks or freeze

VELVEETA NACHO SUPREME SKILLET

Steps:

• Brown meat in large skillet; drain. Add water, Seasoning Mix and Pasta. Bring to boil. Reduce heat to medium-low; cover.
• Simmer 9 to 11 min. or until pasta is tender and most of the water is absorbed, stirring frequently. Remove from heat.
• Stir in VELVEETA Cheese Sauce and Salsa. Top skillet with crushed chips.