So I was attracted to do-it-yourself Velveeta not because I desperately needed a whole-foods substitute in my kitchen, but because the cookbook I was editing needed it. And I was game for testing the recipe because it was odd. I am drawn to odd recipes, I know this.
Turns out, I was just mixing shredded cheddar with milk and gelatin. Cheese Jello!
The recipe was remarkably easy and accurate, but after I went ahead and tested a cookbook mac-and-cheese recipe with the DIY Velveeta, I had a fair amount left over (and the test recipe was a dud - my family and I like my slow cooker mac-and-cheese much better).
The flavor of the DIY Velveeta was not plastic-y at all, just a little less sharp than the original cheese.
I can't even remember what all I used it in, trying to use it up. The very last thing was melting it with some salsa, and then adding some cilantro and green onions to make a kind of queso that we poured over baked potatoes. It was tasty, but I don't think the gelatin aspect helped me in any way in my kitchen.
Helped the cookbook, sure, and now my big deadline is past and I have more time to catch up with freezer-filling and sewing before the baby comes. I think. It was just at this very time in my first pregnancy that Genevieve was born, catching us entirely off guard.