Velveeta® cheese, widely used in the United States but now also known in Italy, is very versatile and tasty, but not as easy to blend as you might think. You have to be very careful so that it does not burn or form lumps.
Ingrediants
- 450 g of Velveeta® cheese
- 30ml butter (optional)
- 105 ml of milk (optional)
Steps
Method 1 of 4: On the stove with the saucepan
Step 1. Cut the cheese into 1.25-2.5 cm cubes
Use a sharp kitchen knife for this.
Small cubes melt faster and more evenly than large ones. However, regardless of size, make sure they are all roughly the same size. If the cubes are not similar, they will melt at different speeds and as a result the small ones will burn before the large ones are completely melted
Step 2. Melt the butter in a medium-sized saucepan
Use a medium low heat and stir frequently with a spoon until the butter is completely melted.
- When you melt the Velveeta with the saucepan technique, you cannot avoid using butter. The fat prevents the cheese from coming into direct contact with the bottom of the pan and therefore from burning.
- Maintain a gentle fire, never raise the flame at any stage of the process.
Step 3. Heat the Velveeta
Spread the cubes evenly into the saucepan and mix them so that they are all coated in butter. Continue heating and stirring the cheese for several minutes or until it is half melted.
- You have to stir constantly at this stage, otherwise the cheese will burn.
- While stirring, be sure to scrape the bottom of the saucepan.
Step 4. If you wish, add some milk
With this method, Velveeta can become a lumpy, sticky and even burnt mass, and milk can help you avoid this. Add it when the cheese is partially melted.
Of course you can also decide not to use milk, the cheese will melt even without it. However, we highly recommend it as it allows for an even and complete fusion without any problems
Step 5. Fully melt the Velveeta
Continue heating it and stirring it over medium heat until you get a smooth, homogeneous sauce.
Step 6. Serve while still hot
As soon as it has melted and is still hot, you can use it as a sauce, as a gravy, or as an ingredient in a more complex recipe. If you wait too long, the cheese will turn solid again.
Method 2 of 4: On the Bain Marie Cooker
Step 1. Cut the Velveeta into 1, 25-2, 5 cm cubes
- Make sure that the cubes are equal in size so that they all melt at the same speed.
- Smaller cubes merge faster than large ones.
Step 2. Boil the water in the lower section of the double kettle
Fill it with 5-7.5 cm of water and put it on the stove over medium-high heat for a couple of minutes or until the water begins to boil.
- If you don't have a double kettle, use a large saucepan for the lower section and a stainless steel bowl that fits into the saucepan instead of the upper section.
- Make sure that the water level is not high enough to touch the upper section of the kettle.
- When the water starts to boil, reduce the heat and let it simmer.
Step 3. Melt the butter
After placing it in the upper section of the kettle, place the latter on the lower one. Stir with the help of a wooden spoon and heat indirectly until the butter is completely melted.
With this technique, butter is not strictly necessary, but it is strongly recommended as it becomes an extra protective layer for the cheese so that it does not burn
Step 4. Add and blend the cheese
Put the cubes in the top of the kettle along with the butter. Stir constantly with a spoon until it has melted and turned into a thick, creamy sauce.
- With this method, there is no need to add milk, so you will get a thicker sauce than with the saucepan technique.
- You need to stir the cheese continuously as it melts to prevent it from burning and melting unevenly.
Step 5. Serve it hot
If you leave the Velveeta at room temperature for too long, it will start to solidify. It is best consumed when it is still hot and just melted.
Method 3 of 4: In the Microwave
Step 1. Cut the cheese into 1, 25-2.5 cm cubes
Use a sharp knife for this.
- Make sure the cubes are all the same in size so they will blend evenly.
- Small cubes melt better and faster than large ones.
Step 2. Put the milk and cheese in a dish that is safe for microwave use
Arrange the Velveeta cubes in a medium-sized bowl or plate and then pour 105 ml of milk. Cover the container with its lid or cling film.
In this case, milk is highly recommended, as it prevents the cheese from burning in the microwave. It also creates a smoother sauce
Step 3. Microwave at 30 second intervals
Set the oven to maximum power and after 30 seconds stir the contents of the bowl. Microwave for another 30 seconds and repeat the process until the cheese has completely turned into a sauce.
- This will take about 2-3 minutes in total.
- It is essential to stir frequently if you want to prevent the cheese from burning.
Step 4. Serve still hot
Velveeta cheese is a product that must be consumed or used in recipes straight out of the microwave. If you leave it at room temperature for too long or put it in the fridge, it will become solid again.
Method 4 of 4: With the Slow Cooker
Step 1. Cut the cheese
Use a sharp knife and make cubes of 1.25-2.5 cm.
Make the cubes more or less equal in size. Remember that small cubes on the melt faster than large ones
Step 2. Cook the cheese for 30 minutes
Put the cubes in the slow cooker and close the lid of the appliance. Heat the cheese on low for 30 minutes in total, open the lid and mix the partially melted cubes.
- At this point, mixing the cheese promotes an even melting.
- There is no need to add butter or milk. Since the slow cocker cooks slowly and at a mild temperature, there is very little chance that the cheese will burn or become lumpy.
Step 3. Cook for 1-2 more hours
Close the lid and continue cooking the cheese until it turns into a thick, smooth sauce. It will take 1 to 2 hours.
Try not to open the lid and don't mix the cheese any more at this point. The steam that is generated inside the appliance is partially responsible for cooking, so lifting the lid increases the melting time
Step 4. Serve still hot
If the cheese has to stay hot for a long time, set the slow cooker to "lukewarm" and serve or use the cheese by taking it directly from the appliance.
