“Homemade Goat Velveeta Cheese”
Velveeta is the brand name of a processed cheese product. Velveeta cheese has been a favorite of families since 1928, and is famously known as a type of American cheese with a texture that is smoother and softer. It is ideal in dips, sauces and grilled cheese sandwiches.
How to make goat velveeta cheese?
First and foremost, make lactic goat cheese. Lactic cheese requires at least 12 hours to make and 12 hours to drip. But, you can shortened the drip time by constantly pressing the cloth that contains the curds. The drier the curds, the firmer the cheese will set.
- 1 gallon plus 1 pint of raw goats milk
- 5 drops of liquid single strength rennet
dissolved in 1/3 cup of non-chlorine or distilled water.
- 4 tablespoons mesophillic C1 mother culture
- 1 tablespoon butter (no goat butter or margarine)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- *Optional: 20-25 drops annatto
- Heat the milk slowly to 86 degrees. Turn off the heat and set the pot of milk aside. Add the mesophilic culture. Stir thoroughly.
- Take 1 1/2 teaspoons of the well-dissolved rennet from the 1/3 cup mixture of rennet. Add the 1 1/2 teaspoons of rennet mixture to the milk at this time. Always stir the milk after adding rennet to prevent the milk from coagulating unevenly.
- Put the lid on the pot and let it sit for 12 hours. This amount of time allows the cheese to become lactic.
- After 12 hours or more, scoop the curds out and into a cloth-lined colander to drain for 10 to 20 minutes. Then, grab all 4 corners of the cloth holding the curds and hang to drip for 12 hours.
Ready to make Velveeta cheese!
- Place the cheese in a mixing bowl, add the baking soda and salt and beat with mixer. Let sit for 30 minutes. The cheese will have a fluffy texture. Taste the cheese for flavor. Cheese will have a very smooth texture.
- Now, use a double boiler over medium heat. Add 1 tablespoon of butter. Stir the cheese until the cheese begins to melt.
- As cheese begins to soften, add annatto (*optional), which is yellow cheese coloring. Do not let the cheese melt too long. Spoon the semi-soft cheese from the pan into a small square plastic container.
- Now, place the container down into shallow hot water. Water should not be very hot, but warm enough to soften the cheese within your plastic container. After cheese has settled in the container, use a large spoon and remove the butter and liquid that will be floating on top of the cheese.
- Note: Decide what form you want to mold your cheese in, making sure it can be easily removed.
- Place a small piece of plastic wrap on top of the cheese before placing the lid on the container. Allow the cheese to sit in the refrigerator for 4 hours or more. Let cheese sit out for about 5 minutes or more and remove.
- Pour warm water over the bottom of the container to loosen the cheese.
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