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Sliceable "Velveeta" Cheese, Keto, THM S

Course Side Dish
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Author Glenda Groff

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

  1. 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.

  2. 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.
  3. 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.
  4. 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.