Homemade Velveeta Substitute Copycat Food

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 CHEESE AND CHEEZ WHIZ

Steps:

• Line a small loaf pan with plastic wrap, leaving a few inches of excess on both sides of the pan. Alternatively, you may use smaller loaf-size containers.
• Put the water in a saucepan and bring to a boil.
• Combine the gelatine, milk powder, and salt in a blender and pulse to blend.
• Add the boiling water to the blender and immediately pulse a few times.
• Quickly add the cheddar cheese and process until smooth.
• Working quickly, pour or spoon the mixture into the lined pan. Use a spatula to even the top. Cover with the excess plastic wrap and refrigerate for several hours or overnight.
• Slice the cheese and use it for cheese and cracker snacks, sandwiches, grilled cheese, or add some to a cheese sauce or dip.
• Wrap in plastic wrap and store in the refrigerator. Use within 2 weeks.
• Put the evaporated milk in a saucepan and bring to a simmer.
• In a blender or food processor, combine the cheese, cream cheese, dry mustard, and salt. Add the simmering evaporated milk and process until smooth. Pour into a jar and use immediately (while warm) or refrigerate.
• For a thinner mixture, add some extra hot milk or cream.
• Store in the refrigerator.
• Use within 1 week.

HOMEMADE VELVEETA CHEESE SAUCE

Steps:

• Place all the ingredients inside a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir every 1 to 2 minutes. The mixture might seem watery during the first few stirs, but it should thicken after all the cheese is melted.
• Serve immediately as a dip with tortilla chips.
• Place all the ingredients in a small slow cooker (that will fit at least 4 cups of liquid). Turn it on high for 2 1/2 hours.
• Mix the ingredients every hour to prevent the cheese from sticking to the walls and possibly burning. Reduce the heat to the lowest setting, and serve.

MARSHMALLOW CREAM (FLUFF) HOMEMADE, SUBSTITUTE, COPYCAT

Steps:

• Beat first four ingredients together over hot water for 7 minutes.
• Add vanilla and beat until cool.