“Velveeta” Cheese is one of the simplest cheeses to make in your own kitchen. It takes only seven ingredients which is a plus! By adding unflavored gelatin to the cheese it creates a sliceable cheese that holds its shape in the fridge but easily melts when it is heated.
I love to use my no-knead white whole wheat sourdough bread to make grilled cheese sandwiches. The sandwich below also has jalapenoes on which are so simple to pickle and keep in your fridge. . . Pickled Jalapenoes!
I have access to raw milk from a micro dairy friends of ours operate. It is the best milk as some of the cows are A2A2.
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 few pennies but your price doesnt change.
Sliceable “Velveeta” Cheese, Keto, GF, THM S
- 2 1/2 gallons whole milk
- 2 1/2 tablespoons citric acid powder
- 1/2 cup cold water
- 3 tablespoons cheddar cheese powder
- 2 1/2 teaspoons salt, the salt can be reduce if you want low-sodium
- 2 1/2 teaspoons baking soda
- 2 cups heavy cream
- 1/2 cup unflavored gelatin
- Equipment:
- 10-quart kettle
- thermometer
- cheesecloth
- Making the curds: In a 10-quart kettle, pour the 2 1/2 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: Soften gelatin in cream for 5 minutes. Set aside. Break apart the curds. Place them in a microwave safe dish and heat for 3 minutes. Place curds 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. Heat cream until the gelatin is dissolved and the cream is almost to boil. Slowly add the cream to the curds in the mixer bowl while the mixer is running on speed 1. The mixture will be thick. Mix well.
- Forming the loaf: Line a bread pan with plastic wrap. Pour the mixture into the prepared pan. Fold the plastic wrap over the top of the loaf. Refridgerate until firm. 3 pounds, one bread pan full.
- in the summer when it is warmer the curds may not need to be softened in the microwave but with our cool temps it is easier to mix when they are softened.
- if you do not have a microwave, you can set the bowl of curds in a kettle of hot water to soften.
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 will form a mass of curds that float to the surface.
Line a colander with cheesecloth. Pour the curds and whey into the colander. Allow the curds to drain for 3 hours.
Soften gelatin in cream for 5 minutes. Set aside.
Break apart the curds. Place them in a microwave safe dish and heat for 3 minutes.
Place curds into a mixer bowl. Add baking soda, salt, and cheese powder. Mix well. There should not be any large white pieces of curds in the mixture.
Heat cream until the gelatin is dissolved and the cream is almost to boil.
Slowly add the cream to the curds in the mixer bowl while the mixer is running on speed 1. The mixture will be thick. Mix well.
Line a bread pan with plastic wrap.
Pour the mixture into the prepared pan. Fold the plastic wrap over the top of the loaf. Place in the fridge to chill.
This post has affiliated links, if you purchase items through these links, I receive a few pennies but your price doesnt change.
I used this Pullman Pan which worked very well.
I love my Kitchen Aid Mixer to mix the cheese. It does a wonderful job!
Sliceable “Velveeta” Cheese, Keto, THM S
Ingredients
- 2 1/2 gallons whole milk
- 2 1/2 tablespoons citric acid powder
- 1/2 cup cold water
- 3 tablespoon cheddar cheese powder
- 2 1/2 teaspoons salt
- 2 1/2 teaspoons baking soda
- 2 cups cream
- 1/2 cup unflavored gelatin
Instructions
-
Making the curds: In a 10-quart kettle, pour the 2 1/2 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: Soften gelatin in cream for 5 minutes. Set aside. Break apart the curds. Place them in a microwave safe dish and heat for 3 minutes. Place curds 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. Heat cream until the gelatin is dissolved and the cream is almost to boil. Slowly add the cream to the curds in the mixer bowl while the mixer is running on speed 1. The mixture will be thick. Mix well.
-
Forming the loaf: Line a bread pan with plastic wrap. Pour the mixture into the prepared pan. Fold the plastic wrap over the top of the loaf. Refridgerate until firm.
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.
