How to Make Homemade Cheese Whiz

Your own homemade Cheese Whiz is far better than any commercial product because it will not contain additives or artificial colors and flavors. It will just taste of cheese, and be delicious to use as a dip or a spread, or even an ingredient in cooked dishes, such as Welsh rarebit.

It does take time to prepare but the results are worth it, and while the lack of preservatives and other additives mean you have to store the jars in the fridge, you won’t have to worry about it staying fresh because it won’t last that long, especially when kids are around.

You will need 500 grams (approximately one pound) of cheddar cheese, 1 large can of evaporated milk, a teaspoon of dry mustard and a few drops of Worcester sauce. Grate the cheese and mix with the contents of the milk can in the top half of a double boiler. Set the double boiler on the stove and cook until the cheese has melted into the milk. There is no need to add any sweetener, such as sugar or molasses, or any coloring, to your Cheese Whiz.

Prepare your jars by setting them in hot water. Don’t pour hot Cheese Whiz into cold jars or they will crack. Let the Cheese Whiz cool a little, remove the jars from the hot water and fill with the Cheese Whiz. Cap the jars tightly, allow to cool on the kitchen counter, and put them in the fridge.

This makes a good basic Cheese Whiz that you can serve as a snack, spread or dip at any time. You can also use it as a sauce in Macaroni cheese and over vegetables. Just take out the Cheese Whiz from the jar as you need it. It will thicken as it grows cold, making it suitable for spreading.

You can vary the flavor of your basic Cheese Whiz in a number of ways. Try adding different herbs and spices, such as chives, hot peppers, Tabasco sauce, garlic or parsley. Try different cheeses – processed cheese works well, but half cheddar and half Swiss is a great combination, or you can use Brie, Camembert, all Swiss or vintage cheddar.

You can add egg yolks for a thicker Cheese Whiz, but wait until the original Cheese and milk have cooked and cool it down before adding two egg yolks, or the eggs will cook. If you need light seasoning, add a little sea salt.