We will see how this goes, but I have a feeling it will be so much better than regular velveeta, which I despise. What I licked off my fingers was mighty tasty anyway.
I didn’t fully follow the original recipe, as I have the large Ninja blender, so I added everything at once instead of doing it in 3 separate batches. I used 2 types of cheese, because it’s what I had in the fridge at the time. The original recipe calls for a loaf pan to make a large loaf like you would buy in the store, but I happened to have small freezer containers and each held exactly half of this mixture. So I measured 16 oz into each container and put the lid on. As these are plastic, I’m not worried about them sticking and most of my recipes use 8 or 16 oz. at a time.
- 1 ½ lb. grated cheese, mild cheddar (16 oz) and Monterey Jack (8oz)
- 1 ½ cups almost boiling water
- 9 tbsp dry milk powder
- 1 ½ tsp unflavored gelatin
Put water, dry milk, and gelatin into large blender. Blend until gelatin is dissolved. Add cheese, 8 oz at a time, and blend until smooth.
Pour mixture into either an 8×4-inch loaf pan lined with plastic wrap, or plastic containers with lids. Chill overnight before unmolding and using.
(Makes 2 pounds)