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Home-made Velveeta

Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Cheeses and other Dairy Products
Forum Discription: A place to discuss cheeses and other dairy products in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1723
Printed Date: 26 March 2026 at 21:08


Topic: Home-made Velveeta
Posted By: TasunkaWitko
Subject: Home-made Velveeta
Date 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 http://foodsoftheworld.activeboards.net/making-beercheese-bread_topic601.html - beer-cheese bread :
 
http://foodsoftheworld.activeboards.net/making-beercheese-bread_topic601.html - http://foodsoftheworld.activeboards.net/making-beercheese-bread_topic601.html
 
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.


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Replies:
Posted By: Aspen Hill
Date 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

Posted By: Daikon
Date 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.

Posted By: TasunkaWitko
Date 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.

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Posted By: Marissa
Date 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!

Posted By: Feather
Date 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.


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