Andy Montoya
Cheez Whiz is a popular processed cheese sauce that has been a staple in American households for decades. It is known for its creamy texture and cheesy flavour and is usually used as a dipping sauce for chips, pretzels, or vegetables, or as a sandwich spread for cheesesteaks and burgers. While the jarred variety is convenient, making homemade Cheez Whiz is surprisingly easy and allows for customisation. In this article, we will provide a step-by-step guide on how to make your own creamy and flavourful Cheez Whiz at home, using simple ingredients that you likely already have in your kitchen.
| Characteristics | Values |
|---|---|
| Time | 10-15 minutes |
| Ingredients | Milk, cream cheese, shredded cheese, cornstarch, salt, garlic powder, onion powder, mustard powder, turmeric, granulated sugar, Worcestershire sauce, paprika, cayenne pepper, butter, citric acid |
| Equipment | Saucepan, stove, blender, bowl, container, refrigerator, spray dispenser |
| Storage | Refrigerate in a sealed container for up to 3 days |
| Uses | Dipping sauce, sandwich spread, poured over tortilla chips, drizzled on cheesesteaks, stirred into macaroni and cheese |
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What You'll Learn
- Combine cornstarch, salt, garlic powder, onion powder, mustard powder, turmeric, and sugar
- Add milk and cream cheese to a saucepan
- Simmer over medium-low heat, whisking until the cheese dissolves
- Add shredded cheese, folding it into the liquid until melted
- Serve immediately or store in a sealed container for up to three days
Combine cornstarch, salt, garlic powder, onion powder, mustard powder, turmeric, and sugar
To make homemade cheese whiz, you'll need to combine cornstarch, salt, garlic powder, onion powder, mustard powder, turmeric, and granulated sugar. These dry ingredients should be whisked together in a small bowl to create a spice blend. This blend will provide flavour and texture to your cheese whiz.
Cornstarch is crucial as it acts as a thickening agent, ensuring your cheese whiz has a creamy, smooth consistency. The salt enhances the flavours of the cheese and other spices, bringing them together. Garlic powder adds a savoury, tangy kick, while onion powder provides a subtle sweetness and depth of flavour. Mustard powder and ground turmeric contribute a sharp, slightly spicy note to the cheese whiz. Finally, a small amount of granulated sugar balances out the savoury flavours with a touch of sweetness.
By combining these spices and dry ingredients, you create a flavour profile that is essential to the iconic taste of cheese whiz. This spice blend will be added to the cheese sauce, infusing it with flavour and transforming it into the beloved, versatile cheese whiz.
You can adjust the amounts of each ingredient to personal preference or experiment with additional spices to make a unique blend. However, the combination of cornstarch, salt, garlic powder, onion powder, mustard powder, turmeric, and sugar forms the foundation of the cheese whiz flavour.
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Add milk and cream cheese to a saucepan
To make homemade cheese whiz, you'll need to add milk and cream cheese to a saucepan. The milk used can be raw or pasteurized, and it's recommended to use older, slightly acidic milk. You can also use skim milk, as the cream can be used to make butter for the recipe.
Add the milk to a small saucepan and cook it over medium heat until it's steaming. You can also bring the milk to a simmer over medium-low heat.
Next, add the cream cheese to the saucepan. Use a whisk to combine the milk and cream cheese until the cream cheese has dissolved into the milk. This may take about 5 minutes. If you don't have a whisk, you can mix the ingredients by hand or in the saucepan.
If you find that your cheese mixture is too thick, you can add some extra milk to thin it out. However, some prefer the consistency without adding extra milk.
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Simmer over medium-low heat, whisking until the cheese dissolves
To make homemade cheese whiz, you'll need to start by preparing a small saucepan. Add milk and cream cheese to the saucepan. The milk used can be raw or pasteurized, and it's recommended to use older milk for this recipe as it's slightly more acidic. Whole milk can be used, but skim milk is a better option if you want to use the cream for butter in your recipe.
Turn on the stove and set it to medium-low heat. Place the saucepan on the stove and bring the milk to a simmer. Be sure to whisk the mixture frequently to prevent burning and sticking. Continue whisking until the cream cheese has completely dissolved into the milk.
Once the cream cheese has dissolved, you can add in your spices and shredded cheese. The shredded cheese will melt into the mixture, creating a smooth and creamy cheese sauce. At this point, you can also add in a little more milk if you find the mixture too thick.
If you're serving the cheese whiz immediately, it's best to serve it warm. However, if you're making it ahead of time, pour the mixture into a container and refrigerate it. It will harden into a soft, spreadable cheese as it cools.
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Add shredded cheese, folding it into the liquid until melted
Once you have your ingredients ready and your sauce seasoned, it's time to add the shredded cheese. This can be cheddar, American, mozzarella, or a combination of these, depending on your preference. You can also add cream cheese to the mix for a tangy, salty flavour.
When adding the shredded cheese, it's important to gently fold it into the liquid until it's completely melted and incorporated. Keep the mixture on low heat to prevent it from burning or sticking to the pan. Stir continuously to ensure that the cheese melts evenly and doesn't form lumps.
The cheese will begin to melt and combine with the liquid, creating a smooth and creamy texture. You can adjust the consistency by adding a little more milk if it becomes too thick. Keep in mind that the cheese sauce will continue to thicken as it cools, so don't worry if it seems thinner than expected while still warm.
If you're using a blender, simply add the shredded cheese to the other ingredients and pulse until well combined. If you don't have a blender, you can easily mix everything by hand in a bowl or directly in the saucepan. Just make sure to stir thoroughly so that the cheese melts evenly and the sauce has a consistent texture.
Once the cheese is fully melted and incorporated, your homemade Cheese Whiz is ready to serve! It's best to enjoy it immediately while it's still warm and gooey. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to a few days. Simply reheat the Cheese Whiz in a saucepan before serving it again.
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Serve immediately or store in a sealed container for up to three days
Homemade Cheese Whiz is best served immediately. This is because cheese contains moisture, and exposing it to air for a prolonged period will cause moisture loss, resulting in a thicker and less creamy dip. If you want to store your Cheese Whiz, it should be kept in a sealed container in the refrigerator. It will keep for up to three days, but it's best to eat it within a day or two. To serve again, simply reheat in a saucepan.
If your Cheese Whiz does become too thick, you can add a little milk and stir to regain a creamier consistency. This homemade version is made without preservatives, so it won't keep as long as store-bought Cheese Whiz.
If you're making a larger batch, you can also try canning your Cheese Whiz. This will extend its shelf life, and it makes a great gift!
Cheese Whiz is a popular processed cheese sauce that has been a staple in American households for decades. It's usually used as a dipping sauce for chips, pretzels, or vegetables, or as a spread for sandwiches, cheesesteaks, and burgers. It's known for its creamy texture and cheesy flavor, and this homemade version is a great way to elevate your snacks and meals with real cheese and simple ingredients.
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Frequently asked questions
Since it’s made with dairy products, it should definitely be refrigerated if you don’t eat it immediately. It will keep for at least a week if stored in an airtight container.
You can use skim milk or whole milk. If you use skim milk, you can use the cream to make butter. Older milk is better as it is slightly more acidic, which helps the cheese separate.
Cheddar cheese is a common choice, but you can also use other good melting cheeses like gouda, provolone, gruyère, Swiss, or mozzarella.
If your Cheese Whiz is too thick, add some more milk and stir.
Cheese Whiz is great as a dip for tortilla chips or vegetables, as a spread on sandwiches, burgers, or Philly cheesesteaks, or as a sauce for nachos, tater tots, or cheese fries.
