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10:39 am
December 4, 2010
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I just made a batch of your Velvetta cheese. Everything went great but the cheese did not set up. Could it be that I used store bought milk and didn't add calcium cloride, or did I cook it too long.
11:29 am
February 8, 2009
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I have the same problem..sometimes it works and tastes great..then the next time..it won't set.
Last I found a new recipe..tried that one..and it set in 3 layers..and went straight to the chickens.
So I'm looking for THE non failing recipe also…oh and I have fresh milk from my own cow..and seems to have the same problem..I don't think it is your milk.
7:21 pm
September 29, 2010
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I made this today and it worked great. I will need to get cheese coloring, only 2 of 4 kids ate it in mac n cheese.
I'm wondering what to do with the whey besides feed it to the chickens. They love it!!!
Any suggestions?
7:45 pm
October 17, 2008
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If you're making the lactic cheese first, I've found if you heat it up (after it's set into curd) to 128, it gets a cottage cheese type of curd. Then drain after that, then the soda/salt. I haven't had any problems with it setting after doing that. I've made it with both raw and store milk this way.
I found some cheddar cheese powder at the Amish store for coloring. I use about a Tablespoon after it's melted into the butter/cream. I had the same problem with the SO…it wasn't cheese unless it was yellow. LOL!
Use the whey in any baking where you'd use water…like in bread. It makes a wonderful loaf of bread! I freeze mine then take out when I need it.
8:54 pm
September 29, 2010
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Thanks Cindy! I was going to make bread tonight!
I was going to use the cheese pack out of boxed mac and cheese, but surprise, surprise we are out of it. White cheese doesn't cover the color of WW macaroni either. LOL
I look for recipes from you and know they will be GREAT!
Laura
3:59 pm
September 19, 2010
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The whey is supposed to be great for your garden, too. I've wondered about using it for my house plants, but I've never tried it in case it smells bad after a day or two. Has anyone ever done this?
I read on one cheese-making site that they use the whey in place of water with Tang, Kool-Aid, Crystal Light, etc. It was described as "refreshing" and of course it is full of nutrients. On my next shopping trip I'm planning to pick up some drink powder and give it a try. I tasted the whey and while it wasn't nasty, I wouldn't willingly drink it plain, either. I might be more inclined to use the whey in making bread, soup, etc, if I demonstrate to myself that it tastes OK to me when mixed with something else. The drink powder seems like a reasonably inexpensive first trial. I would be less pleased to end up tossing homemade bread or a pot of soup if I didn't like the whey.
Has anyone used whey in place of water when reconstituting powdered milk? It seems like this would be a natural fit, but maybe not.
6:37 pm
December 8, 2010
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I have used whey for biscuits and other baking. I also use it to make Ricotta from my Mozzarella according to the directions given by the "Cheese Queen" from New England Cheese Co. That whey I feed to my pigs or bake with it. You can bake anything with it from cakes, pancakes or whatever you like.
6:51 pm
December 8, 2010
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Would you please tell me where to find your Velveeta Cheese recipe. I have not as yet.
7:08 pm
October 17, 2008
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I started with this http://chickensintheroad.com/f…..ck-cheese/
and Suzanne experimented with it using lactic cheese (more cheese with the milk you use) http://chickensintheroad.com/c…..-velveeta/
10:51 pm
December 8, 2010
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Thank you, I am going to make it tomorrow.
1:31 pm
December 8, 2010
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Suzanne, I made the Lactic cheese. even BO likes it.. How do I get it smooth? I will have to make some more as I eat it too fast to make BO's favorite velveeta. Also in the recipe it says to use Pasturized milk, I didn't and you stated to use 1/3 cup water for the rennet and put in a teaspoon. I used a little and put it in with the rennet. You scared me with that as I DON'T buy milk or cream. It kept me from making it for a couple of days. But I did it and it is gooooooood!
7:38 am
May 14, 2005
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Lisabeth, it will make a creamier soft cheese if you don't let it hang very long, depends on what you want. You can experiment with hanging times to get it how you like it. I believe that when Cindy uses lactic cheese for velveeta, she doesn't hang it at all, is that right, Cindy?
11:42 am
October 17, 2008
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No, I don't hang it if I'm using for Velveeta, I heat it up (comment above).
You DON'T HAVE to use pasteurized milk to make lactic cheese! It actually seemed like the non-pasteurized worked best for the velveeta.
12:48 pm
May 6, 2010
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I did it!!!!!! I made velveeta!!!!!
My first attempt at it didn't turn out so well. This time I made it and it set up perfectly. I am so excited! Now what do I want to use it for first? Oh, the possibilities. 
7:35 am
June 1, 2010
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It's official folks, making cheese at home is now "trendy." The most recent episode of Rick Bayless's PBS series has him making the Mexican equivalent of ricotta in his home kitchen…Yipes, it did look easy!
1:35 pm
December 8, 2010
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Suzanne, I have made this about 8 or 9 times and of those I have success like this.
I use fresh from the cow milk with or without cream (skimmed works better). I drain it for 12 hours and then squeeze the begeebees out of it. Then it will set. The first 2 times I made it, it was wonderful, then every time I made it again for about the next 6 or 7 tries it grew as in dough and seemed to depend on the temp. of the refrigerator. I have 2 and use them at different temps. I put some in each and found the lower temp. was better, but still not the answer. When I make it again I will try Cindy's way of doing it. THANK YOU
9:45 pm
May 6, 2010
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Has anyone tried freezing their homemade velveeta? I was wondering if it would work.
6:09 am
October 17, 2008
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Sorry, tsmith, I haven't tried freezing it. Maybe try freezing just a piece of it, see if there's any consistency issues before you try a whole batch.
6:27 am
May 14, 2005
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bonita said:
It's official folks, making cheese at home is now "trendy." The most recent episode of Rick Bayless's PBS series has him making the Mexican equivalent of ricotta in his home kitchen…Yipes, it did look easy!
I've noticed that lately, too. Lots of cooking shows talking about making homemade cheese. I'm waiting for them to get a cow…..
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