Homemade Cheese Whiz Recipe 445 Recipes

HOMEMADE CHEEZ-WHIZ (WITH REAL CHEDDAR)

Steps:

• Place the cheese in the top of a double boiler over simmering, not boiling, water. Stir until melted. Add the evaporated milk, salt, and dry mustard. Mix well. Remove the top of the pan from the heat and place on a heat-proof surface. Quickly stir in the eggs and continue to stir until they are fully incorporated. Return the top of the pan to the double boiler. Cook, stirring constantly, until the sauce thickens. Remove the pan from the heat. Use immediately or let cool, stirring frequently to prevent a skin from forming on the top. Place in jars or another sealable container and store in the refrigerator for up to 2 weeks.

HOMEMADE CHEEZ WHIZ

Steps:

• Whisk the cornstarch, salt, garlic powder, onion powder, mustard powder, turmeric, and granulated sugar together in a small bowl.
• Add the milk and cream cheese to a small (1 quart or smaller) saucepan. Bring to a simmer over medium-low heat, whisking frequently, until the cream cheese has dissolved into the milk.
• Whisk the spice blend into the simmering liquid and continue to cook for a minute more until it thickens.
• Turn off the heat and gently stir in the shredded cheese, folding it into the liquid until completely melted and incorporated.
• Serve immediately.

HOMEMADE CHEEZ WHIZ COPYCAT

Steps:

• melt all ingredients in sauce pan or double boiler over medium heat stirring often till well blended and smooth.
• use in recipes that call for cheez whiz or serve on crackers enjoy.

HOMEMADE SQUEEZE CHEESE AND CRACKERS

Steps:

• In a food processor fitted with the blade attachment, add the butter and cream cheese. Process until fully combined. Add the cheese, milk and mustard powders. Process again until smooth, 30 seconds to 1 minute, scraping down the sides with a rubber spatula as needed.
• Transfer to a piping bag fitted with a small star tip. Pipe onto the crackers and serve immediately. Can be made a few days ahead and stored in the refrigerator, but let sit on the counter until it's soft enough to put into the piping bag before using.

HOMEMADE CHEESE WHIZ CLONE

Steps:

• Melt the milk and cheese in a double boiler.
• When creamy and smooth add remaining ingredients and mix well.
• Cook for 5 minutes.
• Fill Pint jars to 3/4 full.
• Seal and process in a boiling water bath 10 minutes.

HOMEMADE CHEESE WHIZ

Steps:

• In a double boiler melt butter add cheese.
• When softened mix in the egg yolks, evaporated milk and flour; cook,stirring until thickened.
• Cool then transfer to a covered jar and store in the refrigerator.

3 HOMEMADE CHEESE WHIZ RECIPES

Steps:

• 1. Cook in double boiler, stir frequently until cheese is melted and creamy. Remove from heat and whip until smooth and no lumps. While still hot ,pour into sterilized jar and refrigerate. Keeps up to 3 months sealed. One month after opening. Keep refrigerated and date the container--- Recipe 2 Cheese Whiz 2 lb. sharp cheese, grated, real cheese only 1/2 teas. dry mustard 12 oz. can evaporated milk 1/2 teas. salt 1/4 teas. pepper 1/4 cup butter or margarine Scald milk, add remaining ingredients and stir over low heat for 5 minutes, until cheese is melted . Pour into jars while hot and after it seals store in refrigerator, up to 3 months ;be sure to label container with date stored. -
• 2. Recipe # 3 3 oz. evaporated milk 1 teaspoon vinegar 1/2 teaspoon salt 1 pound Velveeta cheese, cut into chunks 1/2 teaspoon dry mustard Melt cheese and milk in double boiler. When melted and smooth add remaining ingredients . Stir to blend. Pour into pint jar filling 3/4 full. Seal in jar and process in boiling water bath for 10 minutes.

HOMEMADE CHEESE WHIZ

Steps:

• Cut cheese into small cubes (1/2").
• Melt all ingredients together in microwave.
• Stir occasionally.
• When melted, pour into jar or covered bowl.
• Stores for a week but will be long gone.
• Optional: add chopped olives, onions, etc.