Are you serious?
We are. Our official policy is that there is no law against consenting adults making Velveeta in the privacy of their own homes.
Yes, it’s embarrassing, but the truth is that sometimes you want macaroni made with Velveeta, the way your mother made it. You’re not alone and we’re here to help you.
Really, the only problem with store-bought Velveeta is that it isn’t actually “food.” You don’t need to refrigerate it until it’s opened and then the shelf life is 6 months. When we were kids, we thought it was cheese, but now we know it’s a “pasteurized prepared cheese product.” Ah, to be young again . . .
Suzanne McMinn, who has a great website- “Chickens in the Road” came up with a recipe for homemade Velveeta because she says her kids like it. (We believe her, and we know that she herself prefers to eat only high quality artisan cheeses!)
We recently did an article about Suzanne because we are challenging her to learn how to make a new “hard” cheese every month for the rest of her life (more or less). We will be featuring her in our monthly Moosletter, starting in November.
Suzanne’s original article is much more entertaining than this one. That might be why her website is so popular. But you’re here now, so check this out:
Of course, once you have made your own Velveeta, there is a whole world of recipes available to you. One of the most popular is Velveeta Fudge. (One website refers to this as Trailer Truffles.) Now, we have no excuse for this- it’s just not healthy food. In fact, if you have any self-respect at all, you will cover your eyes and click away from here now.
Jeanne Williams says
Wow! it works!! I made this homemade Velveeta with raw goats milk. You have to try it, it’s like magic. The only change I made was to heat the raw goats milk to 80* instead of 86* The recipe filled 3 mini loaf pans. It is cooling right now and I can’t wait to turn it out of the pan and slice it. Grilled cheese is in my very near future! The light fluffy lactic cheese after the baking soda is added has my brain working on many new ideas – sweetened with maple syrup to fill crepes or for a topping on berries. I think this is the whipped topping I have been looking for! Thanks so much for this recipe Suzanne.
Brian says
I thought Velveta was supposed to be “Colby, Swiss, and Cheddar blended altogether” Or at least that is the jingle they used to play on the TV all the time when I was a kid.
Amber Weber says
Do you use animal or vegetable rennet to make this?
You can use either. Just use half as much if you use liquid vegetable rennet.
So I would only use 1 and 1/2 drops of vegetable rennet? Just trying to clarify so I don’t waste a bunch of expensive ingredients. I am new to cheese making. Thanks!
Yes, if you’re using raw milk. If not, I wouldn’t cut it in half. But, if you want to be sure, contact Suzanne directly at- sassafrasfarm@gmail.com.
The first two times I made this is came out wonderful! The next three it’s just a big separation and I get melted curds and liquid whey. 🙁 I have googled that it’s separated possibly because of being too hot so yesterday I melted very cool… still didn’t work. I miss my homemade velveeta! Anyone else have this problem and know why?
That must be very frustrating! If you e-mail the details to our technical advisor, Jim Wallace (jim@cheesemaking.com), he may be able to tell you what’s going wrong. Good luck!
This did not work for me…after mixing I put it in the pan and started mixing, and got curds and whey…which I will try to use, but any ideas why it did not work?
We would need a lot more info to answer your question. Your best bet is to ask our expert, Jim Wallace- info@cheesemaking.com
I tried this recipe. I almost misunderstood the directions. It says take three drops of rennet in 1/3 cup water, then use only one teaspoon of that. This equates to 0.19 drops! I almost used 1 tsp of rennet because I didnt read very closely at first. My question is: might you have mistakenly used too much rennet?
As far as I know, you can freeze it, heat seal it and even can it in bottles. Happy cheese making!
I just made this velveeta and love it. I am wondering what the best way to store this for future use would be. Can it be frozen? I also have a heat seal machine. I have lots of milk right now and would like to store this cheese for winter use.
Thanks, Joan. You seem to have a lot of good sources.
Here's a site for a similar recipe I'll be trying soon. It goes from raw, clabbering milk, straight from the cow, right through to velveeta. You can even ripen it if you want to.
http://thelibrary.org/lochist/periodicals/bittersweet/sp78l.htm
I'm imagining goat Velveeta…
I am a loyal follower of Suzanne and her adventures on her farm in West Virginia through her blog Chickens in the Road.
Looks like she has another hit recipe here!
I've been following Suzanne and Chickens in the Road for years. It is full of funny and useful information. Can't wait to try this recipe at home. Would love to come to your cheese school, too. So much to do and so little time!!!
Susan
I look forward to trying this in the Thermomix… might have to modify quantities just a bit, but should work just fine. Thanks!
OH this is too much fun, can't wait to try it!!
You've added a great resource by getting Suzanne on your site.
Since I recently started reading her blog, she has become one of my favorites bloggers. I even been working my way thru all her past posts.
She has a fantastic writing skill, very talented and creative.