Who doesn’t like a creamy, smooth cheese to serve over nachos, cheesesteak sandwiches, veggies, chips, pretzels and more? This recipe only uses five ingredients. By varying the amount of cream, you can make a sliceable cheese or a cheese spread. And best of all, this cheese is very easy to make for a beginner!

I have access to raw milk from small dairy that dear friends of our have. A few of the cows are A2A2 and the milk very rich and creamy. If the milk is set in the fridge without being disturbed for a few hours, the cream rises to the top. It is then easy to skim some of the cream off of the milk. This cream I will set aside to add to the cheese curds in the last step of the cheese making process.

A boy and his cows….

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits, Baker Kits, and more.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change.

Homemade “Velveeta” Cheese, THM S, Keto, GF, SF

• Ingredients:
• 2 gallons milk, I use raw milk
• 2 tablespoons citric acid powder
• ½ cup cold water
• 2 teaspoons baking soda
• 2½ tablespoons cheese powder
• 1½ teaspoons salt
• 2-3½ cups cream
• Equipment:
• 10-quart kettle
• thermometer
• cheesecloth
• Making the curds: In a 10-quart kettle, pour the 2-gallons of milk. Clip a thermometer to the side of the kettle. Heat the milk until the thermometer registers 130 degrees F. Set aside for 10 minutes. Mix citric acid and cold water together until disolved. Stir into the milk. Allow the mixture to set for 10 minutes. The milk should form a mass of curds that float to the surface.
• Straning the curds: Line a colander with a cheesecloth. Pour the curds and whey into the colander. Allow the curds to drain for 3 hours.
• Mixing the cheese curds: Break apart the curds and place into a mixer bowl. Add baking soda, salt, and cheese powder. Mix well. There should not be any white pieces of curds in the mixture.
• Melting the curds for soft cheese spread: For a Cheeze Whiz type spread, heat 4 cups cream to a boil. Gradually pour in 1/2 cup at a time, mixing after each addition. The curds should melt and be creamy. Pour cheese into wide mouth jars. Cool.
• Melting the curds for a slicing type cheese: Heat 2 cups of ceam to a boil. Gradually pour in 1/2 cup at a time, mixing after each addition. Prepare 2 1-quart freezer boxes by coating the insides well with Pam Spray. Pour melted cheese into the boxes. Chill well.
• *if you prefer, you can skim some of the cream off of the milk to use in the final step. You will need to replace it with more milk so that the total is still two gallons.
• * I received a recipe for cheese from Lena Yoder and revized it to my liking.

In a 10-quart kettle, heat the milk until 130 degrees F. Set aside for 10 minutes.

Mix citric acid and cold water together until dissolved. Stir the mixture into the heated milk.

The milk should form a mass of curds that float to the surface. Allow the mixure to rest for 10 minutes.

Line a colander with cheesecloth. Pour the curds and whey into the colander. Allow the curds to drain for 3 hours.

Break the curds apart and place them into a mixer bowl.

Mixing the cheese curds: Add baking soda, salt and cheese powder. Mix well. There should not be any white piece of curds in the mixture.

Gradually pour in 1/2 cup of the heated cream at a time, mixing after each addition. The curds should melt into a creamy mixture.

This cheese spread is also delicious used on eggs, veggies, and pasta.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchases help support this blog and keeps new recipes coming. Your consideration of this is a blessing to us! Thank you for using my Amazon link. It has been a blessing to us!

AMAZON

Cheese Powder

Citric Acid Powder

Cheesecloth

I have had a KitchenAid Mixer for 32 years and it is still working great.

A thermometer with a long stem works great to use when making any kind of cheese.

10-quart Stainless Steel Stockpot.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it.

 Trim Healthy Mama Store.

Print

Homemade “Velveeta” Cheese, Keto, THM S, SF, GF

Course Side Dish

Cuisine American

Servings 3 pint

Author Glenda Groff

Ingredients

• 2 gallons milk I use raw milk
• 2 tablespoons citric acid powder
• ½ cup cold water
• 2 teaspoons baking soda
• 2½ tablespoons cheese powder
• 1½ teaspoons salt
• 2-3½ cups cream

Instructions

1. Making the curds: In a 10-quart kettle, pour the 2-gallons of milk. Clip a thermometer to the side of the kettle. Heat the milk until the thermometer registers 130 degrees F. Set aside for 10 minutes. Mix citric acid and cold water together until disolved. Stir into the milk. Allow the mixture to set for 10 minutes. The milk should form a mass of curds that float to the surface.

2. Straning the curds: Line a colander with cheesecloth. Pour the curds and whey into the colander. Allow the curds to drain for 3 hours.

3. Mixing the cheese curds: Break apart the curds and place into a mixer bowl. Add baking soda, salt, and cheese powder. Mix well. There should not be any white pieces of curds in the mixture.
4. Melting the curds for soft cheese spread: For a Cheeze Whiz type spread, heat 4 cups cream to a boil. Gradually pour in 1/2 cup at a time, mixing after each addition. The curds should melt and be creamy. Pour cheese into wide mouth jars. Cool.
5. Melting the curds for a slicing type cheese: Heat 2 cups of ceam to a boil. Gradually pour in 1/2 cup at a time, mixing after each addition. Prepare 2 1-quart freezer boxes by coating the insides well with Pam Spray. Pour melted cheese into the boxes. Chill well.
6. *if you prefer, you can skim some of the cream off of the milk to use in the final step. You will need to replace it with more milk so that the total is still two gallons.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have added more items to our store… Sourdough Starter Kits, Baker Kits, and more.