Velveeta® cheese is delicious and versatile, but melting it can be harder than you might think. You will need to do this carefully to prevent the cheese from burning or curdling.
Ingredients
- 450 g Velveeta® Keju Cheese
- 2 tbsp (30 ml) butter (optional)
- 7 tbsp (105 ml) milk (optional)
Step
Method 1 of 4: Stove (Sauce Frying Pan)
Step 1. Cut the cheese into cubes
Use a sharp kitchen knife to cut the Velveeta cheese into 1.25 to 2.5 cm cubes.
The smaller cubes will melt faster than the larger cubes. Regardless of how small the cubes you make, make sure the cubes you make are the same size. The unequal cubes will melt at the same time, and as a result, some of the cheese will scorch before the rest melts
Step 2. Melt the butter in a medium saucepan
Add 2 tbsp (30 ml) of butter to the sauce in a small skillet and place on the stove. Heat the butter on medium-low, stirring regularly with a wooden spoon, until the butter is completely melted and spreads to the bottom of the pan.
- You should not skip the use of butter in this process. The butter will prevent the cheese from making direct contact with the pan and work as a barrier to prevent the Velveeta from burning.
- Do not use more than medium-low heat during the cooking process.
Step 3. Heat the Velveeta
Add the Velveeta cheese cubes to the pan, spreading them evenly over the surface of the pan. Toss the cubes with the melted butter, until they are completely coated. Continue to heat and stir the Velveeta for a few minutes until the cheese is half melted.
- You'll need to stir the cheese constantly as it starts to melt. If you don't stir in the cheese, some of the cheese may burn.
- While stirring, make sure you scrape the bottom of the pan.
Step 4. Add milk, as desired
Velveeta cheese may turn charred, thick and thick when you melt it this way, but you can prevent that from happening by adding 10 ml of milk to the pan when the cheese is only partially melted.
You may not add milk; Velveeta cheese melts on the stove without milk. The addition of milk is just a suggestion, because with milk the cheese will melt more easily and produce the whole cheese without problems
Step 5. Melt the cheese completely
Continue to heat the cheese over medium-low heat, stirring constantly, until it melts into a sauce.
Step 6. Serve warm
Use melted Velveeta cheese as a dip or dip, or in other recipes, while it's still hot or warm. If you let it sit too long, the cheese will thicken again.
Method 2 of 4: Stove (Double Boiler)
Step 1. Cut the cheese in cubes
Use a sharp kitchen knife to cut the Velveeta cheese into 1.25 to 2.5 cm cubes.
- Cut the Velveeta into even pieces to make sure they melt together.
- The smaller cubes will melt faster than the larger cubes.
Step 2. Boil water in a double pot
Fill half the pot with 5 to 7.6 cm of water. Place on the stove and heat on medium-high for a few minutes, or until the water begins to boil.
- If you don't have a double pot, use a large saucepan on the bottom and a stainless steel bowl that can be placed in the mouth of the pan at the top.
- Make sure that the water level does not reach the top half of the double pan.
- Once the water boils, you should reduce the temperature of the stove to keep the water at a stable boiling point.
Step 3. Melt the butter in the top of a double pan
Add butter to the top half of the double pan and place the bottom half. Stir in the butter with a wooden spoon, heating indirectly until it is completely melted and spreads all over the bottom of the pan.
Butter isn't really needed for this method, but it's highly recommended to give Velveeta an extra layer to protect the cheese from heat and prevent the cheese from burning
Step 4. Add and melt the cheese
Place the Velveeta cheese cubes in the top of the double pan as well. Continue to mix them with a wooden spoon until they melt into a thick, creamy sauce.
- Note that you don't need milk in this way, so it will definitely be thicker than the melted cheese a gravy pan makes.
- You'll need to stir the cheese constantly as it starts to melt to make sure it doesn't burn or melt unevenly.
Step 5. Serve hot
If you leave the cheese at room temperature for too long, it will start to harden again. It's best to use Velveeta cheese while it's still warm and freshly melted.
Method 3 of 4: Microwave
Step 1. Cut the cheese in cubes
Use a sharp kitchen knife to cut the Velveeta cheese into 1.25 to 2.5 cm cubes.
- Cut the cheese into cubes of equal size so that it melts evenly.
- Keep in mind that the smaller cubes will melt faster than the larger ones.
Step 2. Mix milk and cheese in a special microwave baking dish
Arrange the Velveeta cheese cubes in a medium or large microwave pan and pour 7 tbsp (105 ml) of milk over them. Cover the pan with a lid or heat-resistant plastic wrap.
The use of milk is highly recommended as it will prevent the cheese from burning in the microwave. Furthermore, the milk will make the sauce smoother
Step 3. Microwave in 30 second intervals
Place the baking sheet in the microwave and cook on high for 30 seconds. Stir the pan, then cook another 30 seconds. Repeat this process as necessary until the cheese melts and becomes a sauce.
- You may need to microwave for 2 or 3 minutes.
- Stirring regularly is necessary if you want to prevent the cheese from burning as it melts.
Step 4. Serve warm
Velveeta cheese should be served warm or used straight out of the microwave. If you let it sit too long or freeze it, the Velveeta cheese will start to harden again.
Method 4 of 4: Slow Cooking Pot
Step 1. Cut the cheese into cubes
Use a sharp kitchen knife to cut the Velveeta cheese into 1.25 to 2.5 cm cubes.
Cut the cheese into cubes of the same size. Keep in mind that the smaller cubes will melt faster than the larger ones
Step 2. Cook the cheese for 30 minutes
Place the cheese in your slow cooker and cover. Heat the cheese on a low setting for 30 minutes, then open the lid and stir in the melted cheese.
- Stirring the cheese at this point will allow it to melt evenly.
- You don't need to add butter or milk if you use this method. Because slow cookers use heat slowly, there is little risk for the cheese to burn or thicken. Therefore, there is no need to add other ingredients.
Step 3. Cook again for 1 to 2 hours
Replace the lid on your slow cooker and continue cooking the cheese until it melts and becomes a thick, smooth sauce. This takes about 1 to 2 hours.
Try not to stir or remove the lid from the slow cooker during this period. The steam inside will melt the cheese, so this process may take longer if you regularly open the lid
Step 4. Serve warm
If you want the cheese to stay warm for a long time, change the slow cooker setting to “warm” and serve or use melted cheese straight from the slow cooker.
