Kraft Velveeta Cheese, Pack of 1, 32 Ounce/907 Grams

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Instead of using processed cheese, reach for gouda. This cheese can be used in sandwiches, pastas, fondues, grilled cheese – the list goes on. Looks and tastes like real velveeta, smooth, creamy, and not too salty. Until you heat it up and it turns into a gelatinous ball of cheesy “gum” curds that seperate out from a puddle of liquid. This recipe can not be used in any recipe’s like velveeta can. I make almost everything at home from scratch as well. Cheese is one of the last things on the list. I rarely buy Velveeta because of this. I am SO excited to try this, we LOVE cheese and this would be great for so many things. THANK YOU! So excited about this! I have wanted to try it for ages and finally did. Before congealing it tasted great, like velveeta, but not as salty. Is setting in the fridge now and can’t wait to use it for a broccoli rice casserole and queso! Living in a country that doesn’t sell velveeta, I am so excited for this recipe!!! thank you!!!

Hi Lori, I used non-fat milk dry milk powder, you don’t need to use whole milk in this recipe. Thanks for the correction :)The pungent flavor and the sharpness that is unique for this cheddar cheese can be good for many meals. The bitter taste and the melting point of cheddar are good for making grilled cheese, sandwiches, nachos as well as some other appetizers. 3. Extra Sharp Cheddar Cheese Thanks for the easy sounding recipe! Can you add jalapenos or other peppers/chiles to this to make a hot version? Wonderful! I use Velveeta as a guilty pleasure ( SALT!!). Now, I can have my Velveeta, and no salt ,preservatives, tons of other chemicals, you get the idea! Thanks! Place the unflavored gelatin and dry milk powder in a blender or food processor (I used my blender). Pour the boiling water over top and immediately pulse to combine. Add the cheddar cheese and puree the mixture until smooth. Here you’ll find the best options. All you have to do is scroll down and take notes. Substitutes for Velveeta Cheese

It is definelty an American thing. It is a version of “American Cheese” but can’t be legally called cheese, so it’s called a cheese product. It is very soft, but can be sliced and it is used for grilled cheese sandwiches, sauces and yes, Nachos! It melts like nothing else and because it is so popular, it has risen in price. When I lived in Norway, I stuffed my suitcase with the product, because it doesn’t need to be refrigerated until opened and Norway doesn’t allow it because it has artificial colors. So it isn’t the best thing to eat, but it is an indulgence we can’t seem to live without! I am going to try this with powdered goat milk, goat milk cheddar cheese, and Great Lakes Gelatine, for my grandchildren. I can’t wait to make them grilled cheese, Cajun Mac and cheese, cheesy potato soup, and other favorites that use Velveeta. Thank you, Cari Try using sodium citrate instead of powdered milk.. add a bit of cream and a teaspoon or so of sodium citrate.Another popular cheese and great Velveeta substitute is cheddar cheese. Whether you’re using sharp cheddar cheese, mild, or any other type, cheddar is a good replacement for regular Velveeta. You’ll also find that shredded cheddar cheese is a wonderful replacement for shredded Velveeta. By the way, please pardon my obsession with phrases, but it’s “toe the line”, not “tow”. Thank you for letting me get that off my chest! :-D I made this yesterday for the second time. The first time I used sharp cheddar and generic dry milk. It melted well for the grilled cheeses that I made. Yesterday I made it with mild cheddar and Bob’s Red Mill dry milk( http://www.bobsredmill.com/non-fat-dry-milk-powder.html) and it looked fine, but separated terribly when I microwaved it. Any thoughts? My favorite Velveeta was the Mexican Velveeta. But thanks to food sensitivities I no longer can have American cheese. Do you think adding Rotel (drained) would make a similar to Mexican Velveeta? TIA :)