There has been chatter by Kraft Foods that there could possibly be a shortage of Velveeta this winter predominately on the East Coast, USA, though Kraft projected it to be a possibility nationwide, which people are terming the “Cheesepocalypse.”
Kraft Foods released a statement which said “As you have likely seen or heard by now on social networks and major media outlets, there is currently limited availability of some Velveeta products in many stores nationwide. We want you to hear directly from us that it’s true — we are experiencing a temporary scarcity of our nation’s most precious commodity: Liquid Gold.” They went on to say it would be temporary due to an increased seasonal demand coupled with “some minor challenges” during the manufacturing process.To help us out with the shortage, Celebrity Chef, Michael Symon, developed this recipe which was broadcast on The Chew late last week. I’m not much of a Velveeta fan but my husband loves it and having this recipe up my sleeve, I can now make my daughter quick and easy, creamy shells and cheese in no time. My husband can once again, enjoy his Velveeta grilled cheese sandwiches and I can enjoy knowing what cheeses go into my block o’ cheese. Kitchen Dreaming Notes: If you wish to obtain a color similar to that of the Velveeta Cheese product, add annatto seasoning. Annatto is a natural spice made from the achiote tree. It is mostly used to color cheeses orange (like cheddar) and is also used in some Latin cooking and is found in the Latin food aisle in the grocery store. However, beware that annatto is also a common food allergen.
Homemade Velveeta-style Cheese
Mock Velveeta Cheese is easy to make and doesn't have all the chemicals that are in the original. Unlike Velveeta, store this recipe in the fridge!
- 1 cup Boiling Water
- 1 lb shredded Cheese (Colby Jack/Cheddar/Swiss)
- 1/4 oz powdered , unflavored gelatin Packet
- 6 tbsp Powdered Milk
- Blend the gelatin with powdered milk and boiling water. Puree until smooth.
- Add cheese and puree for another minute or two, scraping down the sides to mix it all together.
- Transfer cheese to a mold or container, covering it in plastic wrap and sealing the lid.
- Chill at least 12 hours or let set overnight.
Serving: 11/16 sliceCalories: 100kcalCarbohydrates: 2gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 190mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 218IUVitamin C: 1mgVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 169mgFolate: 3µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!