Squeeze Cheese


I have a love hate relationship with processed cheese.  Most higher quality processed cheese does have cheese as an ingredient, but often there are so many chemicals that the  cheese is there as a token ingredient rather than the star.  I understand the practical purpose in the development of processed cheeses, but any good and wholesome qualities of the cheese are completely lost.

Squeeze Cheese on broccoli

So, why not make our own?  With only three ingredients, “homemade velveeta” is a fast and easy recipe.   It has all of the wonderful flavors and nutrition of cheddar, with added convenience.  Just think of the ways you can use it.

  • Have a bottle at the dinner table to squeeze cheese onto steamed vegetables.
  • Put a little container of it in your child’s lunchbox for dipping pretzels.
  • Serve it at parties for nachos or tacos.

Squeeze Cheese on Crackers


Squeeze Cheese

Pour the milk in a small saucepan and sprinkle gelatin over to soften. Let sit for about 5 minutes, then heat slowly over low heat until the gelatin is dissolved and the milk is starting to steam.  Do not boil the gelatin or it will not set.

Place the shredded cheddar in a food processor with the salt and pulse a few times.  Some people add 1/4 teaspoon salt, but I don’t.  When the milk is hot, turn on the food processor and with the motor running, slowly pour the milk over the cheese and process until completely melted and very smooth, 30-60 seconds.

Pour into two 8-ounce squeeze bottles.  These are inexpensive and available at stores where you find cake decorating supplies.  Chill for at least 1 hour. Keeps up to one week in the refrigerator.

Squeeze cheese onto crackers

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