Homemade Velvetta Cheese Clone

Ingredients

1 1/2 cups water- very hot

1/2 cup instant dry milk ( or powdered milk same thing) plus 1 Tablespoon

1 1/2 teaspoon of unflavored gelatin

1 1/2 lbs of cheese shredded ( 24oz) - Buy the block cheese and shred it yourself I'll show you why this is important later on. ( Mild Cheddar will give you the closest flavor but any kind will work)


Here is the official recipe - I will show you how to do this very easily later in this post:

1) Line a 8x4x2- 5" loaf pan ( a regular size bread pan)

2) In a blender put 1/2 cup of hot water, 3 Tablespoons of dry milk, and 1 teaspoon of gelatin in. Whip until gelatin dissolves.

3) Quickly add 1/2 pound (8oz) of cheese to the hot water mixture.

4) Whip until blended

5) Pour into a prepared pan

6) Repeat this twice until all the ingredients are used.

7) Cover the pan with more plastic wrap and chill overnight before unmolding.

8) Keep cold and slice as needed.


I found this way to be the easiest:

I have found it to be easier an less confusing to pull out 9 cereal bowl. In the top 3 bowls I put 3 Tablespoons of milk in each bowl. In the middle 3 bowls I put 1/2 teaspoon of gelatin in each bowl. And In the bottom 3 bowls I put 8oz of cheese. ( there is only 24 oz of cheese that your shredding so this will come out more then a cup in each bowl. - to avoid measuring you can just shred 3-8oz blocks of cheese 1 in each bowl).

I lined my loaf pan as the recipe directed.

Then I was ready to start. To make sure I had Hot Water like the recipe directed. I put hot tap water in a coffee cup in the microwave each time for 1 minute and 45 seconds.

When my first 1/2 cup of water beeped I pour it into the bowl (I was using my stick blender  you can use either a stick blender or a traditional blender). dumped in 1 bowl of milk. and 1 bowl of gelatin. I blended that up, it didn't take long at all. When that was mixed completely I dumped 1 bowl of cheese in and blended till the cheese was mixed well. I poured that mixture into the pan and started this whole process over two more times.
When the last batch was mixed I covered it with plastic wrap and put it in the refrigerator overnight to gel up.
By the next morning it had the feel that bouncy feel to it.

For this batch we used Colby Cheese any flavor will work but I believe to get the closest match a Mild Cheddar may be your best option.

It had a good flavor and it would work well for cheese sandwiches. I am not sure about nacho's as I did not try them.
I decided to use mine in a ham and potato casserole we make up. Personally my husband and I didn't think it had to much cheese flavor when melted. It had a creamy milky flavor to it which wasn't bad tasting but not the normal cheese flavor our casserole usually has. Now my 18 year old daughter on the other had liked it and said she did taste a cheese flavor to it and that it didn't have the salty taste that traditional processed cheese has.

Here is why I stated to shred it yourself:
I actually made two batches Colby which I shredded myself and Sharp Cheddar which I bought a bag of finely shredded cheese. The Sharp cheddar did not mix up as nicely it more clumped to the bottom of the bowl. Because of that it didn't have as nice of a color to it.

The Colby is on the left and the Sharp Cheddar is on the right. You can easily see the color difference.


Where do I find instant dry milk and unflavored gelatin?

Instant dry milk can be found at almost any grocery store it would be in the baking aisle.

Unflavored gelatin can also be found in any grocery store usually in the same areas where you find Jello. It is not Jello though and it will be labeled unflavored gelatin. It will be either lower or higher then the actual Jello brand. Knox gelatin is a popular brand though any brand will work just fine.