Recipe Box, Healthy Homemade Velveeta

Velvetta is one of those things that people have a love-hate relationship with, kinda like cream of mushroom soup…


If you are  a foodie, you wouldn’t be caught dead with the stuff…


But, you know you love the comforting creaminess it adds to certain dishes


So you’re torn


But I shamelessly admit that I love Velveeta, but I’m not sure about all the extra weird stuff in it,

and you know it has a reputation for being “that orange rubber cheese”

well there’s a good reason for that but,  just forget I told you~ you’ll be much happier…


Now I know exactly what is in my creamy melty Velveeta, cheese


Real cheese, milk, milk powder, salt, cream of tartar* , and a little gelatin, not rubber, to bind it together

homemade Velvetta cheese

Here’s the recipe, from Juanita’s Cocina where they make everything from scratch!


homemade velveeta is easy to make with no mystery ingredients and melts like magic
Prep Time 20 minutes
Total Time 3 hours
Course condiment
Cuisine American


  • food processor


  • 1 T water
  • 1 1/2 tsp gelatin powder
  • 1/2 cup plus 2 T whole milk
  • 12 oz Colby Jack Cheese grated
  • 1 T milk powder
  • 1 tsp salt
  • 1/2 tsp cream of tartar*


  • Line a small loaf pan 3″ x 6″ or dish [I used a 4″ x 4″ baking dish] with enough saran wrap to over hang down the sides 3 inches. You will use this overhang to cover the finished cheese.
  • Combine water and gelatin in a small dish and set aside. Heat the milk in a small sauce pan over medium heat and bring it to a simmer.
  • Meanwhile place the grated cheese in the food processor bowl and add milk powder, salt and cream of tartar. Give it a whirl to distribute.
  • Remove milk from heat and put it in a measuring cup. With machine running, pour the milk down the feed tube. Once the milk is incorporated add the gelatin mixture. Process for 1-2 minutes more until cheese is smooth.
  • Put cheese into the prepared pan and pack down tightly, forming an even block. Bring excess saran up and over cheese and seal. Refrigerate at least 3 hours before using. Use within 2 weeks.


*cream of tartar is actually a natural by-product of wine making, it is made from crystals that form during the fermentation of grape juice
Keyword homemade cheese, melting cheese, Velveeta cheese


Here is another version from Greg’s Kitchen


Combine Swiss and Cheddar with dry milk powder and gelatin to make your own tasty Velveeta cheese
Course condiment
Cuisine American
Servings 16 oz


  • 1 cup boiling water
  • 6 T dry milk powder
  • 1/2 lb swiss cheese grated
  • 1/2 lb cheddar cheese grated
  • 1 1/2 tsp gelatin


  • Combine water, gelatin and milk powder in a blender and blend for 15 seconds.  Add cheese and blend for 3-5 minutes until smooth.  Place into a saran lined dish to mold. Cover tightly and refrigerate.
Keyword homemade cheese, homemade Velveeta, Velveeta cheese

Next time I’m going to try version 2, from Gregs Kitchen, I like that he used more flavorful cheeses.  This would be a great way to keep an easy cheese sauce on hand for casseroles, vegetables and dips, a convenient homemade Velveeta ready for melting!

Next time you are in the mood for something cheesy, creamy, dreamy, here are some of my favorite recipes using Velveeta:

Corn & Spinach Queso

Rotel Chicken with Vegetables

Baked Cheese Grits

Beer Cheese Soup


I will be sharing with these fabulous parties and blogs:

Freedom Fridays

Foodie Friday

Will Cook for Smiles

Memories by the Mile

The Gunny Sack

Clean and Scentsible

Work it Wednesday

Miz Helen’s Full Plate Thursday

Four Seasons Blog Hop

14 Responses to “Recipe Box, Healthy Homemade Velveeta”
  1. The last couple of times we had Velveeta we both noticed the saltiness. I don’t know if it is because there is more salt in it, than it used to have, or if it is because we have “sort of” limited our sodium for a few years. If I make homegrown velveeta I guess I could control the salt.:-)

  2. Jacqueline says:

    I have never heard of making your own Velveeta! I know, it is amazing in some recipes but iffy, just like the canned cream of…. soups. My first question was how it was going to melt and it looks fabulous in your grilled cheese sandwiches! This will have to go on my cooking bucket list!

  3. laurie says:

    I’m with Jacqueline. I’ve never known that anyone made their own Velveeta. Leave it to you, Jenna, to introduce us to this idea. I can just imagine that it would be much healthier than the packaged stuff. Both of the recipes so delicious. Thank you for sharing them. laurie

  4. Mary says:

    Homemade Velveeta, Eureka! It certainly is an answer for a Velveeta shortage and the Cheesepocalypse that put everyone in panic mode around the Super Bowl 🙂 Look how melty and gooey that grilled cheese is! I think we would like version 2 also!

  5. Kitty says:

    I have heard of homemade Velveeta, Jenna, but I haven’t made it. I love good food, but I’m not a food snob and like you, I enjoy the creaminess that Velveeta gives certain dishes. I’m glad you tried this and thank you for the second version, too. xo

  6. AnnMarie says:

    Could this really taste like the real thing? The color is different and I know why! Just recently started buying Velveeta again after 25 years when that is all I made for my kids. Okay, I’ll try it! Pinned! Visiting from Treasure Box Tuesday

  7. Jenna, I’m with you I really like Velveeta and some of my vintage recipes just are not the same without it! I love your homemade Velveeta and it looks really simple. Definitely giving this a try. Thanks for sharing on the Four Seasons blog Hop.

  8. Miz Helen says:

    Oh My, I had no clue. Of course I will have to try this recipe can’t wait to taste it! Thank you so much for sharing with Full Plate Thursday and hope you are having a great week.
    Come Back Soon!
    Miz Helen

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