Ingredients
1 lb. Velveeta
1/3 c. milk
2 tsp. vinegar
3 tsp. sugar
2 (4 oz.) cans diced pimento, drained
dash of salt
1 beaten egg
1 pt. mayo
Method
Sources
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Home cheesemaking bible — mozzarella to cheddar, 100 recipes
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Home cheesemaking bible — mozzarella to cheddar, 100 recipes
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Heat cheese and milk in double boiler and add vinegar, sugar, pimento, salt and egg. Cook this for 15 minutes and take off stove. Add mayo with electric mixer. Keeps up to one month in refrigerator. For a more cheesy taste, don't use a whole pint of mayo.