Copycat Velveeta Cheese is a rich, creamy rendition of the famous processed cheese you would find at the store, but made in a blender with just four ingredients! I wanted to find a homemade version and I have to give credit to Holly’s Homemade Velveeta recipe from Spend With Pennies. It can be used in a variety of recipes! Try it in my Cheesy Hamburger Rice Dip for a delicious and popular game-day appetizer.
Ingredients & Substitutions
Water: Be sure the water is boiling to help dissolve the dry milk powder and gelatin. In addition, gelatin needs warm or hot liquid to dissolve properly.
Milk Powder: Look for dry whole milk powder. This will give the block of cheese its richness and creaminess.
Gelatin: Gelatin is an important ingredient in this recipe. It acts as a thickening agent and helps the cheese set and holds its shape. Be sure you get unflavored gelatin.
Cheese: For the most flavor, use freshly grated sharp cheddar cheese. Do not use pre-shredded cheese (that you find in the bags at the store). Pre-shredded cheese usually contains anti-caking agents that could affect the texture of the final product.
Velveeta Cheese vs. Store-bought Velveeta In Recipes
After making a block of copycat Velveeta cheese, I was curious as to how it would hold up in different recipes. How did it handle in a skillet on the stovetop? Would it hold up in a slow cooker? Well, here are the answers!
✅ Stovetop Recipes: When homemade Velveeta was used in a taco skillet dip recipe, it melted beautifully. The consistency was creamy and smooth.
Taco dip made with homemade Velveeta cheese.
🆗 Crockpot (Slow Cooker) Recipes: I also experimented with a slow cooker taco dip. After the homemade Velveeta was added to the slow cooker on low heat, it took about 45 minutes for it to melt. It ended up being a little bit grainy, so use caution if adding it to a slow cooker. It may not hold up as it continues to cook.
🚫 Soups: I was able to test the homemade Velveeta in soup but as soon as it hit the warm broth of my cheeseburger soup, it separated and became grainy in texture. It also made the mixture look a little curdled. It never got thick and left a weird mouth feel. It tasted ok but didn’t hold up to store-bought Velveeta.
How To Store Copycat Velveeta Cheese
To store homemade Velveeta, wrap the set cheese completely in plastic wrap. It will last up to 5 days in the refrigerator. You can freeze it for up to 1-2 months, but it may change the texture of the cheese.
Copycat Velveeta Cheese
Ingredients
- 1 cup boiling water
- 6 tablespoons whole milk powder
- 1 envelope (0.25 ounces) gelatin, unflavored
- 1 block (16 ounces) sharp cheddar cheese, shredded
Instructions
- Line a small loaf pan with plastic wrap, leaving some to hang over the edges. Set aside.
- To a blender, add boiling water, milk powder, and gelatin. Blend until all powders are dissolved. Working quickly and carefully, add the cheese and blend until well combined.
- Quickly transfer the mixture into the lined pan. Using the excess plastic wrap, fold over the cheese and gently press to completely cover the cheese.
- Refrigerate for 3 hours, or until set.
- Once set, remove from the pan. Store the block completely wrapped in plastic in the refrigerator for up to 5 days.
Video
Did you make this recipe?
You can tag me at @iamhomesteader.
Is there a lactose free powdered milk alternative?
Can you use instant dry powdered while milk? Is that the same thing?
Can you just use whole milk rather than powder?
No, that won’t work. 🙁
Hi can you use instant coconut power milk?
I have never tested this recipe with that substitution.
Can this be frozen? I know usually it’s not recommended for soft cheeses..
Here is what it says in the blog post:
How To Store Copycat Velveeta Cheese
To store homemade Velveeta, wrap the set cheese completely in plastic wrap. It will last up to 5 days in the refrigerator. You can freeze it for up to 1-2 months, but it may change the texture of the cheese.
Thank you 🙂
I am intrigued by this recipe. How would it work in a grilled cheese? I’ve never purchased Velveta, because I’m afraid of what ingredients it likely has, especially within the last year or so.
Yes, based on our testing it should work well in a grilled cheese! I would just cut thin slices and cook low&slow. 🙂