Foods of the World Forum Homepage
Forum Home Forum Home > Food Groups > Cheeses and other Dairy Products
  New Posts New Posts RSS Feed - Home-made Velveeta
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Home-made Velveeta
 Post Reply Post Reply
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Home-made Velveeta
    Posted: 15 February 2012 at 10:06
Came across this, and it looks really interesting. I know that not everyone loves Velveeta, but I love it under certain conditions, or for certain things such as macaroni and cheese and beer-cheese bread:
 
 
I gotta admit there are a few other times when I love it - grilled cheese sandwiches are another example.
 
The problem is, there are some terms here that are new to me, and I'm not sure that this can be made with "grocery store"ingredients.
 
First is "clabbered milk;" as I recall, this refers to a "live-culture" milk, and either fresh milk or possibly store-bought milk and yoghurt can be involved in making it at home, but that's about all I know about it.
 
Second is "soured cream;" somehow, I just KNOW that this is different than plain, old sour cream you can get at the store.
 
The big obstacle, i am sure, is the pastuerisation process, and not having a dairy cow around, I may be out of luck.
 
Anyway, here's the recipe, for anyone who is familiar with the terms and has the opportunity to try it ~
 
Quote Homemade Velveeta

This is one you can make without a cheese press.I let my milk really clabber well. I used live-culture plain yogurt to culture my fresh warm milk.

1 1/2 gallons clabbered milk
4 TBSP. butter
3/4 teasp. baking soda
2/3 cup soured cream
1 1/2 teasp. salt
1/2 teasp. cheese coloring (if desired)

Heat clabbered milk for 30 minutes at a temperature of 110 - 115 degrees farenheit. Strain and squeeze curd until fairly dry. Place curd in mixing bowl and stir in soft butter and soda until well mixed. Let stand covered for 2 1/2 hours. Put on stove in double boiler, adding soured cream, salt and cheese coloring. Cook until it looks like melted cheese. It will take a little while for the curds to melt into the cream. Stir constantly during this process. Turn into a buttered mold. I use a rectangle plastic container. Chill until set and slice to serve.

Hope you enjoy this recipe as much as I do.

Live culture yogurt clabbers the milk. I strain my fresh milk and stir in the yogurt. My oven has a bread proofing setting that I use in cold weather to keep the milk at the right temp. In warm weather just cover the container and let set until the milk clabbers. It usually takes about 12 hours. This is a good Velveeta substitute. I use it to make maccaroni and cheese, with salsa to make a hot dip, and we love it on crackers.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links


Back to Top
Aspen Hill View Drop Down
Cook's Assistant
Cook's Assistant


Joined: 15 August 2011
Location: Vermont
Status: Offline
Points: 89 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Aspen Hill Quote  Post ReplyReply Direct Link To This Post Posted: 15 February 2012 at 17:57
This looks interesting.  I do like Velveeta but it has grown very expensive over the years and probably is closer to plastic than real cheese anymore.  Cry
Back to Top
Daikon View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 20 October 2011
Location: San Francisco
Status: Offline
Points: 381 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 15 February 2012 at 18:36
It looks interesting, but it doesn't look like Velveeta or any other kind of processed cheese.  Although I'm not a big fan of processed cheese on the basis of flavor (or its lack thereof), it doesn't really deserve much of the negativity it gets for being "artificial."  Essentially what processed cheese is is cheese that has been heated to the point where all of the microorganism that give traditional cheeses their distinctive flavor and aging characteristics have been killed off -- the cheese has been pasteurized; then an emulsifier is added that prevents the fat and solids from separating in the processed cheese.  The result is that the processed cheese melts smoothly and doesn't take on the oily, curdled, grainy, or completely separated aspects that an unprocessed cheese (like cheddar) will when heated.  Because Kraft uses milk protein concentrate in Velveeta to boost its solids content (not exactly natural, but not exactly artificial, chemical, or plastic, either), it has to label Velveeta as pasteurized process cheese product instead of pasteurized process cheese food or pasteurized process cheese spread, but it's still not much if any worse (or better) for you than other process cheeses (like American) or even traditional cheeses.

As for the above recipe, it looks like it pasteurizes fresh cheese, but I don't see an emulsification taking place, so I wouldn't expect it to feel, behave, or melt just like Velveeta.
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2012 at 08:41
considering kraft's process invovled in making actual velveeta, i am sure you're correct, daikon. the best cheese i've ever had was some cracker barrell extra sharp cheddar that had been aged 2 years. i managed to let most of it age another year, and it was amazing. with velveeta, i do like that tang and, for some applications, the creaminess.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Marissa View Drop Down
Cook
Cook
Avatar

Joined: 28 February 2012
Location: Austin TX
Status: Offline
Points: 160 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Marissa Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2012 at 15:42
To clabber milk, you just leave raw milk out for a few days.  Usually takes about 3 days depending on the temperature.  Soured cream is *probably* cream left out for a day, but I can't say for certain.

I made an Amish "pot cheese" that tasted, and had the texture, of velveeta.  It used clabbered milk, baking soda and an egg but I don't have the exact recipe here.  No one liked it but me so I didn't make another batch!
Back to Top
Feather View Drop Down
Cook
Cook


Joined: 21 October 2012
Location: USA
Status: Offline
Points: 221 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Feather Quote  Post ReplyReply Direct Link To This Post Posted: 25 October 2012 at 11:14
I haven't used your recipe but it sure is interesting.

In making sour cream, butter, yogurt, cheese, it's important to get the 'good bacteria' going so the bad bacteria cannot make it bad--that's why yogurt, sour cream, buttermilk is used as a starter.
Also, most milk can be clabbered--even pasteurized, just NOT ultra pasteurized. Our family used to call it 'past-your-eyes-d'.

The Velveeta type cheese I've made, was an interesting recipe, of boiling a small amount of water, dissolving gelatin in it, adding shredded cheddar, blending it until shiny and smooth in a blender then refrigerating it in a rectangular form. It was exactly what I expected, very good. The only down side was that it started to mold faster than the regular cheese in the refrigerator.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.135 seconds.