Amish Velveeta Cheese
Servings: 1 pound
Calories: 2447kcal
This simple cheese tastes similar to American cheese without the questionable ingredients!
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Equipment
- 1 heavy-bottomed stockpot
- 1 cheese thermometer
- 1 butter muslin (or cheesecloth)
- 1 straining bowl and colander
- 1 small container for finished cheese
Ingredients
- 1 gallon milk We use raw milk.
- 3 tsp citric acid
- ½ cup water
- ¾ tsp baking soda
- 1 ½ tsp salt
- 1 tbsp butter
- ½ tbsp cheddar cheese powder (optional)
Instructions
- Mix citric acid in water and stir until dissolved.
- In a heavy-bottomed pot, heat milk to 140℉, stirring on occasion. Turn off heat when you reach 140℉.
- Line colander with sterilized butter muslin, place colander into a draining container.
- Prepare a cheesemold or small container for finishing cheese. Grease with butter, making sure to grease the corners and sides well.
- Add citric acid solution to heated milk, and stir in gently. Allow to sit for 5 minutes.
- Using the butter muslin setup, drain off whey.
- Once drained, grab the opposite corner of the butter muslin, rolling the cheese in the colander to drain off excess whey. Repeat using the additional opposite corners. Cheese will form a soft ball.
- Melt butter in the same heavy-bottomed pot.
- Transfer the cheese back to the heavy-bottomed pot.
- Add baking soda and salt. If using cheddar cheese powder, add now. Begin mixing.
- Melt cheese on medium heat until completely melted, stirring constantly. Cheese may puff up, keep stirring until completely melted.
- Once melted, pour cheese into prepared mold and chill.
- Once chilled, remove from mold and enjoy.
Nutrition
Calories: 2447kcal | Carbohydrates: 177g | Protein: 126g | Fat: 135g | Saturated Fat: 79g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 0.5g | Cholesterol: 492mg | Sodium: 5892mg | Potassium: 5688mg | Sugar: 182g | Vitamin A: 6557IU | Calcium: 4718mg | Iron: 0.04mg
