(1 votes, average: 5.00 out of 5)
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A very quick, easy cheese that has the consistency of Velveeta, melts nicely, and tastes good! I got this recipe from a friend of mine whose family just created a cookbook. Many of the recipes were her mother-in-laws and many date back to the 1800’s. Grandma’s Old-Fashioned Cooking & Canning.
Difficulty: Easy
Servings: 1 1/2 pounds
Ingredients
2 1/2 gal milk
2 c white vinegar
3 tsp baking soda
3 tsp salt
2 Tbsp butter
1/2 c sweet cream
(Opt) Cheddar cheese powder or cheese coloring **I did not use anything, so it looks like plain white cheese.
Directions
Heat milk to 128 degrees. Slowly pour in white vinegar to sour the milk. Stir all the time you are pouring in vinegar. Cover and let sit for 1 hour.
Drain and really work in baking soda and salt. Let sit 1/2 hour. Cut or tear into small pieces.
Melt butter in a saucepan and add sweet cream. Stir, then add cheese pieces and melt over low heat. The cheese powder may be added, if using.
** I poured into a cottage cheese container as a mold and after it “hardened”, I ran a knife around the edges so the cheese would slip out. Then I keep it in a rectangle plastic covered dish, so I can take it out to slice it.
I yielded 1 1/2 pounds from this recipe using 2 gallons of milk.
Categories: Homemade Cheese, Soft Cheeses
Submitted by: cindyp on May 8, 2010
Pete says:
This sounds like it would be great for mac & cheese! (At least for those of us who really like just pasta and a very creamy cheese, like that old stand-by Velveeta.)
On May 8, 2010 at 10:18 pm
Astrid says:
I made this..the first batch went to the pig.
than I didn’t take the cheese out of the strainer when I added the soda/salt mixture.
Kept it in there..and slowly heated it accordingly the recipe after 30 minutes.
It is delicious, reminds me of a young Gouda cheese.
The 3rd batch is cooling of right now…with garlic and pepper spices.
On May 15, 2010 at 8:05 pm
CraftyK says:
Should you use whole milk for this or is 2% OK? Thanks!
On November 17, 2010 at 12:05 pm
CindyP says:
I used whole milk, have not tried it with 2%. HTH!
On November 17, 2010 at 12:47 pm
CraftyK says:
Thanks, Cindy. I may try this this weekend. 🙂
On November 17, 2010 at 1:15 pm
Helen says:
I hate to ask, Cindy, but is that much vinegar (2 Cups) the correct amount? Seems like alot, is all.
On December 1, 2010 at 3:28 pm
CindyP says:
Ype, 2 cups. You’re souring 2 1/2 gallons of milk. It will make a cottage cheese chunky type of curd.
On December 1, 2010 at 3:34 pm
jess says:
Is this two and one half gallon of milk, or two half gallons? Thank you.
On August 25, 2011 at 12:23 am
CindyP says:
It’s 2 and 1 half gallons of milk.
This recipe came from an Amish friend. They have lots of milk!
Suzanne and I started experimenting using lactic cheese to get more “velveeta” cheese for the milk you’re using. Here is a link on the forum of people discussing, using Suzanne’s method. There’s links in there to Suzanne’s blog post. http://chickensintheroad.com/forum/the-farmhouse-table/velveeta-cheese/
On August 25, 2011 at 6:51 am
jess says:
Thank you!
On August 25, 2011 at 9:05 am
Dyanne says:
Has anybody used this recipe substituting soy, coconut or almond milk instead of the cow’s milk?
On June 5, 2011 at 11:32 am
Andy says:
Has anyone tried smoking this cheese in a cold smoker?
On September 22, 2011 at 12:04 pm
CindyP says:
I haven’t! Give it a try and let us know 🙂
On September 22, 2011 at 12:08 pm
Andy says:
Okay – I tried smoking it. It doesn’t turn out too pretty. I think it’s just too soft. I made a bowl out of foil and put in that. The top exposed section gets a thin layer smoked but the middle gets runny from the little bit of warmth. I went ahead and flipped it once and let it go. It’s in the fridge “resting” now. I’ll see what it’s like in about a week. I think I am going to have trouble getting it out of the foil. I gave it a quick little taste when I took it off and it tasted pretty good! I may just need to play with my method of doing it and find something else to smoke it in so it can spread out thinner.
On September 24, 2011 at 7:16 am
Kenya Cook says:
Can you make this using citric acid instead of vinegar? The 30 min. moz recipe uses citric acid, which would seem to be a lactic cheese and I could go from that stage and follow Suzanne’s recipe. Trying to teach folks to use what is avail. here. Vinegar is avail. but pricey.
On January 20, 2013 at 8:12 am
vladik1980 says:
Hi Cindy,
Could you please share where that Grandma’s Old-Fashioned Cooking & Canning book can be bought? I searched around and couldn’t find it.
Thank you
Vlad
On August 5, 2014 at 3:32 pm