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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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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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  #4  
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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  #6  
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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  #8  
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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  #10  
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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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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  #13  
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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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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Old 10/25/08, 07:24 AM
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Don't eat fake cheese.

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  #22  
Old 10/25/08, 07:42 AM
 
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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

Don't waste your money - I had much the same story about 3 weeks ago - kidlets were BEGGING for "spray cheese" and my mom never, ever would buy the stuff, so I caved abd bought it for my children's and my inner child's enjoyment. My children were in spray cheese heaven - my inner child said "what were we thinking!" It was name brand Kraft and nasty nastiness! I will never buy it again. My mom is usually right. *sigh* I can't wait to hear her laugh when I say - "you were right mom." LOL

Jessie

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  #23  
Old 10/25/08, 07:53 AM
 
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Originally Posted by zong View Post
So bad that even bacteria won't eat it.
I think after Armageddon...there'll be cockroaches, Velveeta and Spam still left on earth.
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Old 10/25/08, 09:53 AM
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Quote:
Originally Posted by mamita View Post
as you know I've been stocking food like crazy for our own little personal financial downturn this winter.
If what you are doing is stocking food, what is Velveeta doing on the list? It isn't food. It isn't at all life sustaining. Buying imitation food uses up money that could be used for real food.
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Old 10/25/08, 10:41 AM
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Ladycat,
I wonder if it would be possible to can this velveeta type cheese. It sounds much better than the store type.

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  #26  
Old 10/25/08, 10:46 AM
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Quote:
Originally Posted by elliemaeg View Post
Ladycat,
I wonder if it would be possible to can this velveeta type cheese. It sounds much better than the store type.
I don't know. But it sure is a good idea.

I think I'll search the net and see if I can find cheese canning instructions. If I can find instructions to go by, I'll try canning a jar and see how it works out.
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Old 10/25/08, 10:55 AM
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Home canned cheese:

While home canning cheese is considered by some to be “experimental” canning, many books have been written with cheese canning recipes, and a whole lot of people have been canning this high acid (lactic acid) food with good results. I dice up hard cheese and pack it into wide mouth pint and half pint jars, placed in water half way up the open jar, in a roasting pan on the stove. The water gets hot, like a double boiler, and the cheese melts. As it melts, I add more until the jar is full, leaving half an inch headroom. The jars are then wiped clean, a hot, previously simmered lid is placed on them, the ring tightened firmly tight and the jars are then processed in a water bath canner for 40 minutes. I have pressure canned cheese, but the cheese gets a too-done flavor; not burned, but like the browned cheese on top of a pizza. — Jackie

http://www.backwoodshome.com/blogs/JackieClay/

Very cool! I'm going to try that with homemade velveeta!

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  #28  
Old 10/25/08, 11:01 AM
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Originally Posted by Shygal View Post
So will real cheese?
I've got store bought cheese I waxed in early February, still sitting in the garage - not moldy and ready to eat! I had such good luck with it that I've waxed a total of about 20 lbs. You can buy food grade wax, but I've also saved the wax from cheese (those baby belle round cheeses) and melted it.

For long term food storage cheese, I have some dried cheese powder and some dehydrated cheese. They might not be as good as slicing a nice brick of cheese, but the protein and calcium and YUM factor will still be there when I cook with it.
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Last edited by Mom_of_Four; 10/25/08 at 11:03 AM.
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  #29  
Old 10/25/08, 11:04 AM
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Tell me more about waxing store bought cheese! This is a new topic for me

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Old 10/25/08, 11:04 AM
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Quote:
Originally Posted by sheepish View Post
If what you are doing is stocking food, what is Velveeta doing on the list? It isn't food. It isn't at all life sustaining. Buying imitation food uses up money that could be used for real food.
I think this probably could be chalked up to personal preference. I did a little research on the Fonterra issue, checked Kraft's website and feel comfortable eating it (though I agree that one needs to research for themselves and not take others' words for it). I like the taste of Velveeta (especially in mac and cheese), it's a lot cheaper than "real" cheese and it is shelf-stable just the way it comes. I'm also just starting to stock up on foods, and I'm making sure to keep some of the foods I like... like Velveeta

I don't expect to change anyone's mind about the virtues or evils of Velveeta, because it's like cats and politics; people seem to have strong feelings on either side. Just sharing my thoughts on the function of Velveeta in my pantry.
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