I made it using pepper jack cheese! As soon as we get a new fridge. Thank You! Can you please kindly tell me what you used to replace the dry milk powder? Please advise how much water is in the 1 Fill your sink with 110° to 120°F water, and set the pot containing the curds into the sink. how did it come with the soy powder. I am more likely to have Velveeta in pantry than gelatin but milk and butter and cheese I always have. It does not need refrigeration until it has been opened. I made this exactly as specified in the recipe. Thanks for sharing! Good luck to you both! When i use this recipe can I use it while it is hot or do you have to refridgerate? My famous Chile con queso must always wait the way back home of some travellers that went to the US and did not forget to bring some for me !!! 4.5 out of 5 stars 57. Next, i wish the recipe would have said how many tsp/tbs of gelatin instead of oz. These people should not be shunned at their attempts to learn new things nor be made to feel they should not participate in recipe conversations because their mental capacity is going to be openly judged by random strangers that choose to be judges. Awesome! What went wrong? Real food over processed food is the point here, right? So many endless possibilities! Cup? Thanks for the easy sounding recipe! I made this yesterday for the second time. DIRECTIONS. It should work just fine as long as good canning techniques are used. Process until smooth. I could only find beef gelatine in the uk so could i use that instead? In large pot, heat milk to 90°F, stirring frequently. Any suggestions? That said, I have an answer to this question that works whether or not you have access to Velveeta, and the answer is… Sodium citrate. It firmed up just like velveeta, but with tiny chunks still of cheddar. my nephew has severe peanut allergies and lived on mac and cheese, now he became lactose intolerant. It is coated with an anti-caking substance that will make it gritty. Add the cheddar cheese and puree the mixture until smooth. and 7g = .25oz, still, right? It lacked zing. :) Pinning!! Has anyone tried to make several blocks ahead of time and freeze them? Heat water to between 170° and 190°F. Why would you take cheese and then turn it into something gross? Let’s tow Illiteracy. I was very excited to find this recipe because Velveeta is not available here and I missed it. Since I don’t make it a habit, I don’t have much of an issue using those types of things on rare instances. It became less and less like Velveeta with every effort. Thanks! I’ve just discovered your blog (not sure where I’ve been). However, when I tried to melt it in the microwave, it broke down into stringy chunks. Let’s all just pancake whatever beach we dogfood. Would pouring into hot jars and water bath for 2 min sound reasonable to preserve this? I am in hog heaven. The preservative lacking in the recalled Velveeta batches was sodium citrate, a processed form of citric acid derived from molasses or (likely genetically modified) corn. In fact, foods labeled as “cheese food” as opposed to simply “cheese” are only required to be 51 percent cheese. Who knew there were so many linguistics majors interested in Velvetta? WOW…this looks great. Hi, Can this recipe be done without the milk powder? In any case, the OP was rather polite in her correction and I appreciated it. Goat’s milk cheddar is nice and all but I was really missing the super creamy smooth mac & cheese I had as a kid, and real cheddar just does NOT melt like that.