Homemade Cheez Whiz With Real Cheddar Recipes

HOMEMADE VELVEETA CHEESE AND CHEEZ WHIZ

Steps:

• Line a small loaf pan with plastic wrap, leaving a few inches of excess on both sides of the pan. Alternatively, you may use smaller loaf-size containers.
• Put the water in a saucepan and bring to a boil.
• Combine the gelatine, milk powder, and salt in a blender and pulse to blend.
• Add the boiling water to the blender and immediately pulse a few times.
• Quickly add the cheddar cheese and process until smooth.
• Working quickly, pour or spoon the mixture into the lined pan. Use a spatula to even the top. Cover with the excess plastic wrap and refrigerate for several hours or overnight.
• Slice the cheese and use it for cheese and cracker snacks, sandwiches, grilled cheese, or add some to a cheese sauce or dip.
• Wrap in plastic wrap and store in the refrigerator. Use within 2 weeks.
• Put the evaporated milk in a saucepan and bring to a simmer.
• In a blender or food processor, combine the cheese, cream cheese, dry mustard, and salt. Add the simmering evaporated milk and process until smooth. Pour into a jar and use immediately (while warm) or refrigerate.
• For a thinner mixture, add some extra hot milk or cream.
• Store in the refrigerator.
• Use within 1 week.

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.

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 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.