[Sca-cooks] freezing Cream cheese

[Kathleen Roberts]

It does get grainy, but if you are mixing it in with other things, for a cheese ball or some such, it is  not as noticeable.

Cailte

Kathleen Roberts

Supervisor, Student Records

Division of Enrollment Management

University of New Mexico

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________________________________________
From: sca-cooks-bounces at lists.ansteorra.org [sca-cooks-bounces at lists.ansteorra.org] on behalf of Susan Lin [susanrlin at gmail.com]
Sent: Sunday, April 28, 2013 7:36 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] freezing Cream cheese

Yes but in my experience, since the water freezes at a different
temperature, when you defrost it it's never quite the same and depending on
your planned application it may not work so well.

Shoshanah

On Sunday, April 28, 2013, Arianwen ferch Arthur wrote:

> I recall someone asking about freezing cream cheese and a little of the
> discussion.
>
> I was just going through one of My mothers cookbooks and came across an
> article clipped from the Nov 16, 1983 AZ Republic.  "Tips as valuable as
> recipes in new cookbook" the cookbook referred to is Everyday and Gourmet
> Microwave Cookbook by Marlene Leising.
>
> One time says: "Cream cheese may be frozen.To thaw, remove the foil
> wrapper, then cook in microwave 10 to 15 seconds at a time with the dial
> set on high. pause between cooking times."
>
> so cream cheese has been frozen...
>
>
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