Circle B Kitchen
Recipe adapted from the L.A. Times
It’s hard to believe that one could possibly re-create Velveeta, that iconic 60’s processed cheese product. But for those of us who retain fond memories of it from our childhoods, this is amazingly fun and thankfully, while it does taste like Velveeta, it’s just so much better. The original recipe called for tapioca flour, which I substituted with cornstarch. I also used sharp cheddar instead of the mild because that’s what I had on hand. Perhaps that’s why it seemed so much more flavorful, but if you would really like more of a Velveeta flavor, use the mild cheddar.
8 ounces solid mild cheddar (by weight, not volume. See Note)
1/4 cup nonfat milk powder
2 tablespoons tapioca flour or 1 tablespoon cornstarch
3/8 teaspoon salt, or to taste
2 tablespoons butter
1/4 cup dry white wine
1/4 cup water
1. Line a 12-ounce ramekin or similar-sized small loaf pan or mold with plastic wrap.
2. Very finely grate the cheese and place it in a food processor. Add the milk powder, tapioca flour (or cornstarch) and salt, and pulse to thoroughly combine.
3. In a small saucepan, combine the butter, wine and water. Cover and quickly bring to a boil over high heat, 1 to 2 minutes.
4. Immediately remove from heat and, with the processor running, slowly pour the hot liquid in with the cheese. Continue processing until the cheese is fully melted and all of the ingredients are incorporated, scraping the bowl once or twice in between processing.
5. Spoon the cheese into the prepared loaf pan. Smooth the top and cover with plastic wrap.
6. Refrigerate the cheese until fully set and firm enough to slice, preferably several hours and up to overnight. The cheese will keep for up to 1 month, covered and refrigerated.
Note: Do not use pre-grated cheese as it has a coating that will offset the texture. And be sure to grate your cheese as finely as possible so it will melt properly. 8 oz of cheese is about 4-5 cups, grated.