How come when I melt velveeta it gets clumpy?

Question

My husbands family has always used melted velveeta for the cheese on taco's/burrito's/taco salads. They use velveeta,milk, butter - microwaving. I have made it probably 50 times. Most of the time it curdles or is clumpy. Onlya couple of times it has been smooth. Does anyone have consistent on how I can make it without it clumping up?

So why are they adding the milk and butter. Two members of the family told me that velveeta used to not clump but they must have changed something in the velveeta. Now they have to add the butter to it to keep it from clumping? It hasn't worked for me. I will try your suggestions. Maybe I don't need the milk either? I do use only velveeta brand.

Answer 1

Sounds like it might be getting too hot, I'd do it in a saucepan so I can see whats happening and constantly stir it.

Answer 2

This may sound weird but it's the only way I have found to make a good cheese sauce. Butter, milk (optional), and some FLOUR. Heat first while stirring vigorously, then add cheese in small amounts whisking constantly. Only add more cheese when previous cheese is completely melted. Stop adding cheese when the consistency is what you want it to be. Works for mac'n'cheese, fondue, pasta sauce, nachos, etc.

I thought Velveeta was supposed to melt creamy and smooth by itself though.

Answer 3

Do you stir every 2 minute. I use it a lot and if I stir every 2-3 minutes it doesn't get clumpy. The milk might make it curdle. Try melting the velveeta then adding the milk and butter.

Answer 4

Maybe use indirect heat. Melt cheese in a double boiler. You can use a glass bowl with the velveeta in it over boiling water and stir when it begins to melt. You shouldn't have to add anything to velvetta. Also make sure that it is Velveeta brand name. Sometimes private label brands will not melt properly.

Answer 5

To melt VELVEETA in the microwave: cut-up and place in a microwaveable bowl on high for 5 minutes or until VELVEETA is melted; stir after 3 minutes.

To melt VELVEETA on stovetop: cut-up and place in a saucepan over low heat; stir occasionally.

Answer 6

the clumping comes from over cooking. Just as chocolate can turn and come out grainy so can cheeses.
You just need to watch the heat and stur often. adding milk can help just don't cook it on too high a heat. slower is better with cheese.

Answer 7

put one fourth cup water in bottom of sauce pan,and bring to boil, add cheese in small amounts and stir until smooth, remove from heat and serve before it cools.

Answer 8

Try cutting it into small pieces (1/2"), and melting slowly.