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Homemade “American” Cheese Block

June 13, 2022 By
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We used to use Velveeta for our cheese sauce until we started eating healthier. I’ve made my own version. I’ve used this for queso blanco dip, for mac and cheese, in burritos, on nachos, mixed with salsa for cheesy salsa dip…. WOW! So, after several batches, I think this version is the best. It is the MOST smooth and creamy, no clumps. I hope you make it soon, it’s da bomb!

Homemade “American” Cheese Block (like Velveeta)
Adapted from America’s Test Kitchen

Ingredients
2 tablespoons water
1½ teaspoons powdered unflavored gelatin
12 ounces shredded Colby or Colby Jack cheese (I used Rumiano organic mild white cheddar)*
DO NOT USE PRE-SHREDDED CJEESE WITH ANTI-CAKING POWDER! Shred the cheese at home.
2 tablespoons dry milk powder
¾ teaspoon salt
1/8 teaspoon cream of tartar
1/8 teaspoon dry mustard powder (don’t increase this)
2/3 cup whole milk (non dairy is fine, I used homemade cashew milk)
Pinch of smoked paprika – optional

Instructions
1) Line an 8 x 4 x 12″ bread pan with parchment paper, let some of the paper hang over the edges. Or you can use plastic wrap.

2) Put the water in a small bowl, sprinkle with gelatin, stir, then let sit.

3) Mix the cheese and salt well by pulsing it in a food processor 3 or 4 times. Add in the dry milk, cream of tartar and dry mustard and pulse again.

4) Bring the milk to a boil in a medium sauce pan, over medium-high heat. Remove from heat once its boiling then add the gelatin and water. Pour this mixture into a heat -proof measuring cup with a spout so you can pour it easily. Or you can boil the milk in the microwave in a measuring cup and add it to the gelatin and mix well to dissolve. Pour it back into the measuring cup for pouring into the food processor.

5) With food processor running, add the hot milk mixture a little at a time. Let the mixture process until its completely smooth. Taste and adjust seasonings. (I add a pinch or so of smoked paprika.)

6) Once the mixture is very smooth and completely combined, pour it out into your prepared pan, cover with the paper that was left hanging over the edges making sure the entire surface is covered. Put in the frig and cool at least 3 hours. Overnight is best.

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About Vickilynn Parnes

A student of health and nutrition for 40+ years, Vickilynn Parnes has over 30 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and radio talk show host, as well as being full-time mom to 5 children.

I've used this for queso blanco dip, for mac and cheese, in burritos, on nachos, mixed with salsa for cheesy salsa dip.... WOW! So, after several batches, I think this version is the best. It is the MOST smooth and creamy, no clumps. I hope you make it soon, it's da bomb! *(If you want a more firm end product, use less water) Homemade Velveeta-type Cheese Product 2 tablespoons water 1½ teaspoons powdered unflavored gelatin 12 ounces shredded Colby or Colby Jack cheese (I used Rumiano organic mild white cheddar) 1 tablespoon dry milk powder ¾ teaspoon salt 1/8 teaspoon cream of tartar 1/8 teaspoon dry mustard powder (don’t increase this) 2/3 cup whole milk (non dairy is fine, I used homemade cashew milk) 1) Line a small bread pan (8 x4 1/2) with parchment paper, let some of the paper hang over the edges. Or you can use plastic wrap. 2) Put the water in a small bowl, sprinkle with gelatin, let sit. 3) Mix the cheese and salt well by pulsing it in a food processor 3 or 4 times. Taste and see if its salty enough for you, if not add a bit more salt. Add in the dry milk, cream of tartar and dry mustard and pulse again. 4) Bring the milk to a boil in a medium sauce pan, over medium-high heat. Remove from heat once its boiling then add the gelatin and water. Pour this mixture into a heat -proof measuring cup with a spout so you can pour it easily. *Or you can boil the milk in the microwave in a measuring cup and add it to the gelatin and mix well to dissolve* Pour it back into the measuring cup for pouring into the food processor. 5) With food processor running, add the hot milk mixture a little at a time. Let the mixture process until its completely smooth. Taste and adjust seasonings. (I add a pinch or so of smoked paprika.) 6) Once the mixture is sooth and combined, pour it out into your prepared pan, cover with the paper that was left hanging over the edges making sure the entire surface is covered. Put in the frig and cool at least 3 hours. Overnight is best.