Homemade Velveeta Cheese and Cheez Whiz

Line a small loaf pan with plastic wrap, leaving a few inches of excess on both sides of the pan. Alternatively, you may use smaller loaf-size containers.

Put the water in a saucepan and bring to a boil.

Combine the gelatine, milk powder, and salt in a blender and pulse to blend.

Add the boiling water to the blender and immediately pulse a few times.

Quickly add the cheddar cheese and process until smooth.

Working quickly, pour or spoon the mixture into the lined pan. Use a spatula to even the top. Cover with the excess plastic wrap and refrigerate for several hours or overnight.

Slice the cheese and use it for cheese and cracker snacks, sandwiches, grilled cheese, or add some to a cheese sauce or dip.

Wrap in plastic wrap and store in the refrigerator. Use within 2 weeks.

Put the evaporated milk in a saucepan and bring to a simmer.

In a blender or food processor, combine the cheese, cream cheese, dry mustard, and salt. Add the simmering evaporated milk and process until smooth. Pour into a jar and use immediately (while warm) or refrigerate.

For a thinner mixture, add some extra hot milk or cream.

Store in the refrigerator.

Use within 1 week.