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Homemade Velveeta

Don’t bother with over-processed, shelf-stable “cheese” – you can make your own Velveeta with just four ingredients!

Don't bother with a nasty, shelf-stable "cheese" - you can make your own Velveeta with just four ingredients!
I have a weird thing going on with Velveeta. I love the idea of Velveeta – a shelf-stable “cheese” that melts to a heavenly texture so that dips and casseroles are just minutes away at any given time. But it’s just kind of gross; it doesn’t seem like real food to me. It ISN’T real food, not the kind of food we should be eating, anyway. Yes, I’ve indulged in that cheesy hot Velveeta Sausage Dip at football parties, too, and I keep going back to the dip bowl to scoop up more – it’s addictive, that Velveeta dip!! Still, there’s an off-flavor that only comes from a “food” that’s so processed I’d confidently take it down into a bomb shelter and seal the door.

I was skeptical that it would be this easy to make homemade Velveeta AND that it would have the same texture with vastly better flavor. But you know what? It’s a breeze and the the end result is just what you want – a block of real cheese that melts just as well as Velveeta and tastes so. much. better!! I typically use cheddar but I’ve also used a mexican-blend cheese and swiss, too, all with great results. I love that I can use any flavor of cheese that I may need for different recipes. And it keeps for up to a month in the refrigerator so you can make it well in advance of any parties you may have coming up!

This homemade Velveeta uses just four ingredients: water (can we even count that as an ingredient?), unflavored gelatin, a little powdered milk and shredded cheese. That’s it! It literally takes just minutes to throw together then just refrigerate it until it’s firm. Mine usually firms up very quickly, even as I’m spreading it in the pan before cooling. I haven’t tried it, but I think you could probably use it right away if it firms up enough. I know one thing: I can finally make that Velveeta Sausage Dip myself – and feel good about it!

Homemade Velveeta

Homemade Velveeta

Yield: 0


  • 1/4 ounce packet unflavored gelatin
  • 6 tablespoons powdered milk
  • 1 cup boiling water
  • 1 pound 16 ounces shredded cheese


  1. Line a loaf pan (any pan will do, it will just be a different shape) with saran wrap.
  2. Put gelatin and powdered milk into a blender. Add boiling water and process immediately until smooth. Add cheese and continue blending until mixture is very smooth.
  3. Pour mixture into pan and smooth out with a spatula. Cover with more saran wrap then refrigerate until firm.
  4. Use in your favorite recipes that call for Velveeta!


Original recipe from Michael Symon.

Kristy Bernardo
Latest posts by Kristy Bernardo (see all)


Friday 20th of November 2020

I want to know what it tastes like before I waste cheese and dry milk on this. I too have recipes that ask for velveeta in it. I have seen other recipes that say it tastes bad. Can you give me an idea as to flavor. Thanks

Kristy Bernardo

Saturday 21st of November 2020

Hi Jennifer, I'm not sure how to respond to this tbh. I've made the recipe countless times and it tastes and melts like Velveeta. I can't guarantee you'll enjoy it, as everyone has different tastes, but it's worked for us many times over.

Jose Peppers Espinaca Dip Recipe -

Friday 12th of June 2015

[…] recipe slightly by roasting my own poblano peppers instead of those from a can and making my own homemade Velveeta cheese (it’s incredibly easy and has just four […]


Wednesday 1st of April 2015

Just discovered your blog and have a feeling I know where my evening is about to disappear to! I'm stuck on bedrest, but at least this way I can start jotting down notes of all sorts of goodies to experiment with once I'm allowed back on my feet and into the kitchen again.

Just as an 'might be useful' there is another handy use for this recipe/method - we've done something similar for a long time here, but less as a straight velveeta replacement, and more of a clear out the cheese drawer technique. You can blend all sorts of cheese, softs & hards, mild and shard, even mix up the critter base (goat, sheep, buffalo, etc) and get some pretty unique and amazing new cheeses. Both my husband and I are total suckers for trying new groceries (actually have a house rule of sorts that each week we bring some a new bit of produce, grain, etc and see what it's all about. It's drastically expanded our healthy eating habits and helps us make the most out of sales and specials) and it's not uncommon to have just bits and pieces of a half dozen or more cheese ends to use up before they risk binning. Make up a constantly changing small batch of this a couple times a month and no more finding yourself staring blankly into the fridge trying to figure out a solo-meal at odd hours. Some of this and a solid meal can be as easy as nuking a baked potato, having some quicky cheese on toast, a few spoonfuls over savory oatmeal or even just healthier nachos made with the melty goodness over slices of roasting sweet potatoes and chilies.

Kristy Bernardo

Thursday 2nd of April 2015

Hi Jenna! Thanks so much for your awesome comment! Such a great idea to throw a bunch of different cheeses in, especially if you're like me and often have those odds and ends sitting in the fridge. Really appreciate you sharing that tip! Sorry to hear you're on bedrest (that can't be easy); hope you're back on your feet very soon! Cheers :)

John@Kitchen Riffs

Wednesday 25th of March 2015

What a fun recipe! Never would have thought to make my own Velveeta. This definitely looks much, much better than the real thing! Thanks so much.

Kristy Bernardo

Thursday 2nd of April 2015

Knowing you, John, I find that hard to believe! Thanks & hope your day is fab :)

Laura @MotherWouldKnow

Monday 23rd of March 2015

When my brother and I were growing up (back in the stone age)he basically survived on Velveeta. The only 2 foods he would eat were Kraft mac 'n cheese (liquid Velveeta) and grilled cheese made with Velveeta. He now is a vegetarian who buys most of his food at his local food coop. I'm tempted to make him a batch of this homemade cheese, just to get his reaction to how edible Velveeta can actually be.


Thursday 21st of April 2016

I really hope you never did this! Vegetarians don't eat Gelatin - if you want to make it for your brother make it with agar agar

Kristy Bernardo

Tuesday 24th of March 2015

That's too funny, Laura! I'd love to hear his reaction to this :)

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