Learn how to make Velveeta Cheese from scratch! Homemade Velveeta is made with real cheese curds from milk, butter, cheddar cheese powder, and salt. It tastes like the Kraft Velveeta cheese that you can use for mac and cheese, broccoli soups, and casseroles! Plus it’s way better than the processed cheese block!
Homemade Velveeta is the best! It melts into a velvety smooth cheese in our hot Chicken Salad Sandwiches or Broccoli Cheese Soup and you can easily turn this into a Velveeta cheese sauce for broccoli, dips, or breakfast casseroles!
What is Velveeta?
Is Velveeta real cheese? Yes, homemade Velveeta is a super easy cheesemaking process of curdling milk by adding an acidic ingredient like citric acid, vinegar, or lemon juice to produce cheese curds. This step will instantly make a mass of curds that we will then strain from the whey and use to process a soft and creamy cheese similar to American cheese.
What is Velveeta made of? Velveeta is made from real cheese curds that get melted down to make soft and creamy cheese! Here are all the ingredients to make this popular cheese at home!
- Whole Milk- is my favorite for cheesemaking! It’s rich and creamy!
- Citric Acid- helps coagulate the milk to produce curds instantly. You can also use 1.5 cups of white distilled vinegar as a substitute for 2 Tbsp of citric acid. This amount is for a gallon of milk and makes 1.5 pounds of Velveeta cheese.
- Baking Soda- can create extra airiness in the cheese by creating carbon dioxide. This helps make the cheese creamier.
- Unsalted Butter- is a must for smoothness.
- Salt- adds flavor, I use sea salt.
- Cheddar Cheese Powder- is a dehydrated cheese made into powder. For white Velveeta use White cheddar cheese powder.
How to Make Velveeta Cheese:
Our Velveeta recipe is made as cheese first, then processed with a stick blender to make creamy cheese. Use a large 6-quart pot to make the curds and a colander to strain the whey. It’s important to use a cheesecloth to strain off any excess liquid before processing the cheese.
- Make the cheese curds by heating the milk to 140°F. Dissolve the citric acid with 1/8 cup of water and add it to the heated milk. Stir until the curds form (this will happen instantly). If using vinegar or lemon juice, omit the water.
- Strain the curds into a colander lined with cheesecloth. Let it strain for 10 minutes.
- Prep a loaf pan by lining it with foil or plastic wrap. Set aside.
- Meanwhile, in a medium saucepan, melt the butter, salt, 1/2 cup of milk, and baking soda until smooth. Add the drained cheese curds and whisk until the curds are melted.
- Using a stick blender, blend the mixture over low heat.
- Pour into the prepared loaf pan and refrigerate until set and firm.
How Long Does Velveeta Last?
This Velveeta cheese recipe is good in the fridge for up to a week. If you don’t think you will be using it in some upcoming Velveeta recipes it’s best to freeze it for later use.
Can You Freeze Velveeta Cheese?
Yes, homemade Velveeta cheese freezes very well and can be frozen for up to 3 months in the freezer. If vacuumed sealed then up to 6 months. It’s best to portion them into 8 oz blocks, then wrap each block with a double layer of plastic wrap. Place each wrapped block into a freezer bag and remove as much air out as possible. Thaw completely before using in recipes. If you think you’ll use the entire block within a couple of weeks just freeze it in the loaf pan covered well with plastic wrap. You can remove the cheese from the mold once it sets, or freeze it right in the loaf pan.
How To Melt Velveeta Cheese?
The best way to melt Velveeta cheese is by melting it with milk over low heat in a small saucepan.
How To Store Homemade Velveeta Cheese?
Once you have melted and processed the curds to a creamy consistency, you want to pour the cheese into a mold like a loaf pan and let it cool. After it’s brought to room temperature, cover the surface with plastic wrap and wrap the mold with additional plastic wrap or a zip-loc bag. Keep refrigerated for up to a week or freeze for 3-6 months.
Is Velveeta Cheese Gluten-Free?
Velveeta cheese is Gluten-free however, check the cheddar cheese powder ingredients to ensure it’s gluten-free.
Is Velveeta American Cheese?
Velveeta is like American cheese only it isn’t sliced and has the ability to melt smooth due to its soft and creamy texture.
Tips For Making Velveeta Cheese:
- Make a cheese sauce with Velveeta by melting 8 oz of homemade Velveeta and 1/4-1/3 cup of milk in a small saucepan.
- Do not overcook the curds, as soon as you add the curds to the butter mixture try to whip with a stick blender or mix in a blender until smooth. Remove from the heat just when it gets smooth. It can get runny if you mix it too long over the heat. (This happened to me once using vinegar for citric acid).
- Add slightly more milk for a consistency similar to a cheese dip or cheese sauce when blending. Pour into a jar and it will set to a smoother texture that you can scoop out.
- Divide into 8 oz portions by pouring into loaf pans, then slicing once set.
- Slightly grease the mold or loaf pans so the Velveeta comes right out.
More Recipes Using Velveeta Cheese:
- Substitute 8 oz of Velveeta for the cheese dip in these Cheesy Beef Enchiladas
- Make this Stovetop Mac and Cheese (swap out Cheez Whiz for Velveeta)
- Shred Velveeta cheese in this Quiche Pie
- Melt Velveeta cheese for this Pizza Twist
Did you make this Velveeta cheese recipe? Leave us a comment and rating below to tell us about your experience!
Velveeta Cheese Recipe
- 1 5-quart pot
- 1 medium saucepan
- 1 cheesecloth
- 1 stick blender
- Heat milk in a large pot to 140°F, stirring often.
- Stir in the citric acid mixture until curds form and the whey separates (this should happen instantly.)
- Drain into a cheesecloth and let it sit for 10 minutes.
- Meanwhile, in a medium saucepan combine the baking soda, milk, butter, salt, and cheese powder. Heat until the butter melts.
- Add the cheese curds to the mixture and heat. Whip mixture together using a stick blender until the curds melt and it gets smooth.
- Quickly transfer to a lightly greased loaf pan and cool. Refrigerate covered with plastic wrap for up to a week.