Content

• Ingredients
• Steps
• Method 1 of 4: Method 1: On the stove (in a saucepan)
• Method 2 of 4: Method 2: Stove (double boiler)
• Method 3 of 4: Method 3: Microwave
• Method 4 of 4: Method 4: Slow Pot
• What do you need
• Stove (pan)
• Stove (double boiler)
• Microwave
• Slow cooking pot

Velvita cheese is delicious and versatile to use, but melting is much more difficult than you might think. It must be melted carefully so that the cheese product does not burn out or become lumpy.

Ingredients

• 450 g Velvita cheese
• 2 tablespoons (30 ml) oil (optional)
• 7 tbsp (105 ml) milk (optional)

Steps

Method 1 of 4: Method 1: On the stove (in a saucepan)

1. 1 Cut the cheese into cubes. Use a sharp kitchen knife to cut the Velvita cheese into 1.25 to 2.5 cm cubes.
   • Small cubes will melt faster and more evenly than larger cubes. No matter how small you make them, make sure all the cubes are about the same size. Cubes of different sizes melt at different rates and as a result, some of them may burn while others melt.
2. 2 Melt butter in a medium saucepan. Add 2 tablespoons (30 ml) oil to a small saucepan and place on the stove. Heat oil over medium-low heat, stirring frequently with a wooden spoon, until completely melted and spread over the bottom of the pot.
   • The use of butter when melting Velvita cheese using this method is mandatory. The butter prevents the cheese from coming into direct contact with the bottom of the pot by acting as a thin barrier that prevents the cheese from burning.
   • Do not increase the heat more than medium-low throughout the entire process.
3. 3 Heat the Velvita cheese. Add the Velvita cubes to the pot, spreading them evenly over the bottom. Toss the cubes in melted butter, covering completely. Continue heating and stirring the cheese for a few minutes or until the cheese is almost melted.
   • You must stir the cheese constantly while it melts. If you don't stir the cheese, it may eventually burn partially.
   • While you stir, make sure you reach the bottom of the pot.
4. 4 Add milk if needed. Velvita cheese can turn into a burnt, thick, lumpy mass after you melt it using this method, but you can prevent this by adding up to 7 tbsp. (105 ml) milk into a saucepan when the cheese is only partially melted.
   • You may not need to add milk. Velvita cheese can melt on the stove without it. However, adding milk is highly recommended because it makes the curd mass more even and thoroughly melted.
5. 5 Melt the cheese product completely. Continue to heat the cheese mixture over medium heat, stirring constantly, until it turns into a smooth sauce.
6. 6 Serve warm. Once you've melted the Velvita cheese and while it's still warm, use it as a sauce or for another recipe. If you wait too long, the cheese may thicken again.

Method 2 of 4: Method 2: Stove (double boiler)

1. 1 Cut the Velvita cheese into approximately 1.25 to 2.5 cm cubes.
   • The cubes must be the same size so that they melt at the same time.
   • Smaller cubes will melt faster than larger cubes.
2. 2 Boil the water at the bottom of the steamer. Fill the bottom half of the steamer 5-8 cm with water. Place the steamer on the stove and heat over medium-high heat for a couple of minutes or until the water boils.
   • If you don't have a steamer, use a large pot as the bottom of the steamer and a stainless steel bowl that, when inserted into the bottom pot, touches the top of the pot.
   • Make sure the water level does not reach the top half of your steamer.
   • After the water boils, you must reduce the heat so that the water boils continuously over low heat.
3. 3 Melt the butter at the top of the steamer. Add oil to the top half of the steamer and place the top half on the bottom. Stir the butter with a wooden spoon, heating it until it melts completely and spreads over the bottom of the pan.
   • Butter is not strictly a necessary ingredient for this method, but its use is still highly recommended as it gives the cheese an extra layer of heat protection and helps prevent it from burning.
4. 4 Add and melt the cheese. Place the Velvita cheese cubes on top of the steamer. Stir them constantly with a spoon until they melt and turn into a thick, creamy sauce.
   • Note that in this variation you do not need to add milk, so the resulting sauce will be thicker than the saucepan method.
   • You still need to stir the cheese constantly as it melts so it doesn't burn and to avoid uneven melting.
5. 5 Serve warm. If you leave the melted cheese at room temperature for too long, it may harden again. It is best to use Velvita cheese immediately after it has melted and while it is still warm.

Method 3 of 4: Method 3: Microwave

1. 1 Cut the Velvita cheese into cubes. Cut a piece of cheese with a sharp kitchen knife. Each cube obtained should be approximately 1.25 to 2.5 cm.
   • Make sure all cubes are the same size to ensure even melting.
   • Small cubes are better than large cubes as they melt faster.
2. 2 Combine milk and cheese in a microwave safe dish. Place the Velvita cheese cubes on a medium to large microwave-safe dish and pour over 7 tablespoons (105 ml) of milk. Cover the dish with a microwave-safe lid or plastic wrap.
   • The use of milk is highly recommended for this method as it prevents the microwave from burning the cheese. In addition, the milk creates a smoother sauce.
3. 3 Turn on the microwave for 30 seconds. Place the dish in the microwave and heat the mixture on high for 30 seconds. Stir the contents of the plate and place in the microwave for an additional 30 seconds. Repeat if necessary until the cheese turns into a smooth sauce.
   • You may need to microwave the cheese for a total of 2 or 3 minutes.
   • Frequent stirring is essential to keep the cheese from burning while you melt it.
4. 4 Serve warm. The resulting cheese product should be served or otherwise used as soon as you remove it from the microwave. If you leave it on for too long and don't try to chill it, the cheese will start to harden again.

Method 4 of 4: Method 4: Slow Pot

1. 1 Cut the Velvita cheese into cubes. Cut a piece of cheese with a sharp kitchen knife. Each cube obtained should be approximately 1.25 to 2.5 cm.
   • Cut the cubes so that they are all about the same size. Also keep in mind that small cubes often melt faster than larger cubes.
2. 2 Cook the cheese for 30 minutes. Place the Velvite cubes in a slow cooker. Heat the cheese on a low temperature for a total of 30 minutes, then open the lid and stir in the partially melted cubes.
   • Stirring the cheese during this step helps to melt the cheese evenly.
   • You should not add butter or milk when using this method. Since the slow cooker works at low temperatures and delivers heat slowly, there is very little chance that the cheese will burn or become lumpy. Thus, there is no real need to add other ingredients.
3. 3 Cook for an additional 1 to 2 hours. Cover the slow cooker with a lid and continue cooking the cheese until it turns into a smooth, thick sauce. This can take 1 to 2 hours.
   • Try not to stir or remove the pot lid during this time. The steam that builds up inside the machine is partly responsible for the melting process, so the process may take longer if you lift the lid frequently.
4. 4 Serve warm. If you want the cheese to stay warm for a long time, switch the slow cooker setting to Warm and serve or use the processed cheese as soon as you remove it from the saucepan.

What do you need

Stove (pan)

• Knife
• Medium saucepan
• Mixing spoon

Stove (double boiler)

• Knife
• Double boiler
• Mixing spoon

Microwave

• Knife
• Microwave dish
• Microwave polyethylene film (optional)
• A spoon

Slow cooking pot

• Knife
• Slow cooking pot
• Mixing spoon