Cheese Whiz Tutorial/ Easy 5 Ingredient Homemade Cheese

[@theriddles8956]

That looks amazing!!! Thanks for sharing!

[@hlhs42]

I worked in a food stand in the 80's. We put Cheese Whiz on hotdogs. Best cheese dogs ever!

[@sislertx]

If I was young I would so do this...but as a great grandma I barely eat..dont get excited about any food.....rarely cook anymore..getting old is so weird.

[@sylphofthewildwoods5518]

Yes, I understand. You just don't have a desire for much of anything.... Even if someone told you, that you could have whatever you wanted .. 😒

[@trishapomeroy9251]

Looks fantastic! I love big fluffy baked pretzles with a soft cheese. That would be PERFECT!

[@cheesefromscratch3823]

Oh yes!

[@TheStuppets]

I recommend trying grated smoked Gouda or Gruyere 😋

[@cn-lo3dn]

very nice when I was a child in the 70s I lived on a farm foster homes. and learn how to make cheese like this but these vinegar and sometime lemon juice to curdle the milk I loved living in the countryside I learned so much so much better to make a lot of your own food sometime I watch farmers form the old country and learn some more not I found with website and I will surely learn more I came now 64 but you can always learn. thank you. c.noel canada

[@paigettie]

Thank you! I have been wanting to find something like this for a while now. I’m guessing if I add extra shredded cheese, and poured it into a block mold, it would be like velveta and I could make cheese slices out of it!! I’m looking forward to trying it!

[@cheesefromscratch3823]

Yes you for sure could!

[@tammyf8921]

🙂But not oil based like Velveeta. Even better!😁

[@chrystinabush862]

You inspire me to make the different cheeses. I’ve been imitated by cheese until I started watching your videos.

[@cheesefromscratch3823]

I'm so glad!

[@weightlossandhomegrown]

Yummmm!!! I tried to make a homemade cheese whizz once. It was made from clabber and I just didn’t care for it! So excited to try this!

[@brendafox5241]

I don’t have fresh milk. But, I loved your video. I would very much like to make this recipe. Thank you for sharing. Blessings to you and your family. Tx.

[@brendafox5241]

I don’t have fresh milk. But, I loved your video. I would very much like to make this recipe. Thank you for sharing. Blessings to you and your family. Tx.

[@janemartin229]

@@brendafox5241 she said you can use pasteurized milk (store bought).

[@mairzydotes3548]

Love the idea of using it for queso.

[@marthadueck6461]

Thank you for this recipe. I’m not familiar with cheese making but this I want to try. I hope it works with Lactose free milk. I would love to use farm milk but it’s not easy to get where I live.

[@justme-uw6bz]

Thats definitely my next cheese to make,

[@hoboonwheels9289]

Anna to is a natural ingredient for yellow/orange color that's often used in store bought butter.

[@hopesellers1031]

Thank you! Looks delicious!❤

[@sislertx]

I'll never forget an interview with the people of cheese whiz...he said 90 percent of their sales where in the south..he said they have tried to find out just people where doing with it as they sell it I. Such quantities people had to be TAKING BATHS IN IT...LMFO..STILL MAKES ME LAUGH.

[@notapplicable430]

I've been looking for a spreadable cheese recipe...found it! Thanks!

[@suzannebrown945]

❤

[@9EHoneyPot]

Joie de Vivre....what a spectacular channel...

[@cheesefromscratch3823]

Thank you ❤️

[@potato6658]

For no mold I vacuum seal mine, it lasts for years as long the seal remains good.

[@janemartin229]

There's a broccoli rice casserole that calls for Cheez Whiz--this would be good in that. What is the yield--about 2.5 cups per gallon of milk? (That looked like a pint jar and then half of a half pint jar.) I thought that looked like more than 1/4 c. butter!

[@mzgarden1224]

Could you make this with just your fresh cheese, not adding in the other shredded cheeses?

[@AdrienneLohn]

Well done! What would you do differently to use for Mac and cheese?

[@cheesefromscratch3823]

Probably add all the reserved liquid.

[@HolyFamilyHomesteadWV]

If I wanted to put this in a fondue pot, would I not need to add the reserve whey? It would stay more liquid?

[@cheesefromscratch3823]

Yes if you kept it hot it would stay liquid.

[@rosm6621]

Can you use vinegar or lemon juice instead of the citric acid?

[@annkruml]

I was wondering the same thing.

[@Rita-bp6gc]

I use lemon juice

[@janemartin229]

Her written recipe says you can substitute 2 T. white vinegar for citric acid.

[@yvettemitchell5300]

I would use a cheese cloth so it want stick to the strainer

[@hidhawkes]

If I ever was able to obtain a clabber culture, could I feed it regular milk from the store. I live in Canada and don’t have access to raw milk.

[@cheesefromscratch3823]

You can feed it store milk for a small amount of time but you are probably better off keeping a kefir culture of raw milk is difficult to get:)

[@jeannine1739]

Would a wet fine cloth keep the cheese from sticking to the strainer? Or would the cheese stick even worse to cloth? Thanks for the edification. :)

[@Rita-bp6gc]

I use a cheese cloth.

[@lauriegb7461]

Have you ever canned it? Would it separate in the canning process?

[@cheesefromscratch3823]

I’m not a canning expert but I don’t think you could safely can it in the home setting.

[@edenheaven5175]

Can. You can this or is it shelf stable?

[@cheesefromscratch3823]

I don’t think so. You can freeze it though:)

[@GardenandGrub]

How long would this stay stored in the fridge?

[@cheesefromscratch3823]

About a week. It’s not a long storing cheese but it does freeze ok.

[@terryrandall3101]

Can I use goats milk?

[@cheesefromscratch3823]

Yup! I havnt but I don’t see why it wouldn’t work:)

[@terryrandall3101]

Awesome I’ll try it getting 2 gallons of raw milk a day