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The best thing about breaks is having my kids home from college. Â As any parent who has kids at college knows, you will do anything you can to have them spend more time with you and give them the things they love. Â Well, with my cooking, the coming home comes with requests. Â And that is totally good with me.
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My daughter asked for her final meal before returning to college, for my Mac ‘n Cheese. Â I use the same base which I do from memory and I usually take advantage of the cheese in the fridge. Â That way, the sauce always varies in taste.
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I saw a recipe of quasi- Velveeta from Juanita’s Cocina and said I need to try that.  What a perfect time to try it with my daughter’s request.  Stay with me this week because you will see a few different uses using the Faux Velveeta.
Recipe
Faux Velveeta Cheese (adapted from Juanita’s Cocina):
Ingredients
- 2 Tbs. water
- 3 tsp. powdered gelatin
- 1 cup + 4 Tbs. whole milk
- 24 oz. Colby Jack cheese, shredded
- 2 Tbs. milk powder
- 2 tsp. salt
- 1 tsp. cream of tartar
Instructions
Line a very small loaf pan (I used my bread loaf pan) with plastic wrap. Â Line it up the sides because you will fold the plastic wrap over the cheese to set in the fridge.
Combine the water and gelatin powder in a small bowl and set aside.
Heat the milk on in a small saucepan over medium high heat and once it bubbles, remove from heat.
Meanwhile, place the cheese, milk powder, salt, and cream of tartar in the bowl of a food processor. Pulse the ingredients together a 3 – 4 times just to mix the ingredients evenly.
Pour the warm milk into a measuring cup to make for easier pouring. Â Turn the food processor on and slowly begin to pour the hot milk through the feed tube. Once all milk has been added, add the gelatin mixture to the food processor (the gelatin will be hard from sitting).
Continue processing the cheese for at least 2 minutes. You want a very smooth consistency for the cheese. Â Stop once in the process to scrape down the sides to capture all the cheese.
Pour the cheese mix into the prepared loaf pan and spread into an even layer throughout the pan. I used a spatula to get the top as smooth as I could. Â Wrap the excess plastic wrap over the cheese, ensuring that all of the cheese is covered.
Refrigerate the cheese for at least 3 hours, or overnight, until it is chilled and set firm. Slice cheese and use as desired.
Many kosher gelatins are vegan. Try Lieber’s unflavored gel, Carmel’s unsweetened gel, KoJel’s unflavored gel, and Hain Superfruits.
Thx for sharing. I will look into it.
Awesome idea! Can’t wait to try 🙂
Happy Blogging!
Happy Valley Chow
Being married to a man whose favorite cheese is Velveeta has its challenges. It goes against my food rules to buy pasteurized, processed cheese food products. I’ll have to try this. Now how do I find vegetarian gelatin for my non-meat product eating daughter?