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  #1  
Old 10/24/08, 02:26 PM
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Velveeta 'cheese' question...

as you know I've been stocking food like crazy for our own little personal financial downturn this winter. I'm good...pantry is GREAT. and we're still buying while the buying is good. anyway...hubster brought home groceries yesterday and there was Velveeta. he says it isn't refrigerated in the store, so until opened I can put in on the shelf. is that ok???? like most...we normally like natural cheese, but in the pinch......he said he remembers his mom making wonderful grilled cheese and such with Velveeta...so I'm good with it. that's my question, tho.......until opened....just shelf it? thanks!

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  #2  
Old 10/24/08, 02:46 PM
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Velveeta doesn't need to be refrigerated until you open it, once opened it should go in the fridge.

To find recipes that use Velveeta try the Kraft food site: http://www.kraftfoods.com

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  #3  
Old 10/24/08, 02:51 PM
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THANK YOU! I have to go...and was sooooo hoping I'd see some advice on this!

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Old 10/24/08, 02:54 PM
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We keep a couple boxes of velvetta in the cabinet for emergancies and use it for a LOT of things..
Grilled cheese sandwiches
mac and cheese
brocolli- mushroom dip
quaso dip
cheesy tuna casserole

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  #5  
Old 10/24/08, 02:54 PM
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I like to have velvetta and it doesnt have to be refr. till open then it will last I think it said 8 weeks in the fridge. It does good in alot of things. Have fun with it.

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Old 10/24/08, 03:54 PM
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Velveeta never goes bad because it was never good.

It's the candy corn of cheese.

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  #7  
Old 10/24/08, 04:01 PM
 
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Quote:
Originally Posted by Oggie View Post
Velveeta never goes bad because it was never good.

It's the candy corn of cheese.



I'm glad I wasn't sipping a drink when I read that! LOL

I unfortunately, like both.

Jessie
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Old 10/24/08, 04:02 PM
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Velveeta is the main ingredient in our favorite fudge recipe!

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  #9  
Old 10/24/08, 04:18 PM
 
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I recently read (sorry, I don't remember where) that an unopened box of Velveeta covered with a coat of wax will last up to 3 years.

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Old 10/24/08, 04:19 PM
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Quote:
Originally Posted by Oggie View Post
Velveeta never goes bad because it was never good.

It's the candy corn of cheese.
LOL! I was going to post that it doesn't need to be refrigerated because it isn't really cheese.
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  #11  
Old 10/24/08, 04:37 PM
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Velveeta is made up of MPC (milk protein concentrate) that comes from "foreign"imports, a way NZ dairy processors can bypass trade agreements.

Do a little research about the Fonterra company and their involvement in the poison chinese milk scandal.....might change you mind about using it.

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  #12  
Old 10/24/08, 05:34 PM
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Quote:
Originally Posted by milkinpigs View Post
Do a little research about the Fonterra company and their involvement in the poison chinese milk scandal.....might change you mind about using it.
I did some research on that company earlier this month.

WHOA.... makes me look at fast food in a new light. (which I already didn't have a good view of in the first place).
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Old 10/24/08, 06:10 PM
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So bad that even bacteria won't eat it.

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  #14  
Old 10/24/08, 09:04 PM
 
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Candy corn good. Fire bad. What's that make cheeze whizz (a) in the little jar (b) in the squeeze nozzle can? String cheese (insert shudder)?? The name alone brings to mind all of the jokes I've ever heard about cheese binding. I think I'll go lie down for a bit.

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Old 10/24/08, 09:36 PM
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I've got some "real" cheese waxed for long term storage, and a few loafs of Velveeta for long term storage. It's not what I'd consider best quality, but I'd eat it!

I keep mine in a cool dry place, unopened until we eat it.....after that we'll either eat fast or put it in the fridge.

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Old 10/24/08, 11:19 PM
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Would anyone have a recipe for making your own Velveeta? I have eaten Velveeta for forty years and really liked it when I was younger but I don't think I will eat it if it is made with China products.

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  #17  
Old 10/24/08, 11:21 PM
 
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I keep mine in the refrigerator just cause it melted one hot summer day in the cabinet.

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Old 10/24/08, 11:31 PM
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Quote:
Originally Posted by elliemaeg View Post
Would anyone have a recipe for making your own Velveeta? I have eaten Velveeta for forty years and really liked it when I was younger but I don't think I will eat it if it is made with China products.
Velveeta Cheese

1 1/2 pounds grated Cheddar cheese
1 1/2 cups very hot water, divided
1/2 cup plus 1 tablespoon instant dry milk
1/2 envelope unflavored gelatine (1 1/2 teaspoons)

In blender, put 3/4 cup of the water, 3 tablespoons of the milk and 1/2 teaspoon of the gelatine, and whip until gelatine is dissolved. Quickly add to the hot mixture 1/2 pound of the Cheddar cheese. Whip until blended. Pour into an 8 x 4 x 2 1/2-inch loaf pan that has been lined with plastic wrap. Repeat this twice, until all remaining ingredients are used. Cover pan with more plastic wrap and chill overnight before unmolding. Keep cold and slice as needed.

Yields 2 pounds.
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  #19  
Old 10/24/08, 11:50 PM
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Quote:
Originally Posted by ayleeann View Post
I recently read (sorry, I don't remember where) that an unopened box of Velveeta covered with a coat of wax will last up to 3 years.
So will real cheese?
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  #20  
Old 10/25/08, 01:33 AM
 
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Quote:
Originally Posted by Farmerwilly2 View Post
in the squeeze nozzle can? .
I recently tried some of that cheese in a spray can. I'd never tried it before. I always wanted to but my mother would never allow it when I was a kid. It looked so good on the cracker box. So anyway, I was strolling through the dollar store looking for cheap stuff the other day and seen cheese in a can and I had to try it. Even bought some dollar store ritz to try it on.

I must report that it wasn't very good. Not much of a cheese flavor and the flavor it did have wasn't all that great. I thought maybe the low rent ritz were somehow tainting the spray cheese so I stuck the nozzle in my mouth to take a hit of the stuff right from the can. The feeling of the stuff shooting out of the can was extremely creepy and quite unpleasant and the taste was still pretty disagreeable.

Maybe it was just low buck brand I bought and the kraft spray can cheese would be better. I doubt I'll be trying it again any time soon though.
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