[Sca-cooks] OT: Freezing Cream Cheese?
Kathleen Roberts
karobert at unm.edu
Mon Feb 25 12:26:37 PST 2013
It gets grainy, but if you use it as a cheese ball, then "whipping it back into shape" is not only functional, but necessary as well. ;) Even if you don't add a lot, you have a nice soft spread.
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 Audrey Bergeron-Morin [audreybmorin at gmail.com]
Sent: Monday, February 25, 2013 1:19 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] OT: Freezing Cream Cheese?
Same with almost all dairy, but... yogurt in particular looks really
disgusting once thawed. You really need to whip it back into shape, then
it's fine. So I imagine if you were to re-mix the cream cheese after you've
frozen it, it would probably be fine; I just don't really see a practical
way of doing that. But try it, you might be surprised. I know someone who
used to freeze whole wheels of brie, and that defrosted beautifully.
Audrey
On Sun, Feb 24, 2013 at 12:08 AM, Susan Lin <susanrlin at gmail.com> wrote:
> I have not had good luck with freezing cream cheese. The water freezes
> differently than the milk and when it is defrosted it "breaks".
>
> I don't know how this particular product will be affected but I'd try a
> small piece and judge for yourself.
>
> Shoshanah
>
> On Saturday, February 23, 2013, wrote:
>
> > I detest Philadelphia brand cream cheese and its ilk and imitators. They
> > are gummy and sticky and tacky and lack a fresh flavor. Instead i get a
> > fantastically delicious brand made in Northern California called Gina
> > Marie. All it has in it is milk, cream, sea salt, and cultures.
> >
> > My brother likes it, but it isn't sold anywhere he lives that i can find
> -
> > and i contacted the company that makes it.
> >
> > It isn't a flat "brick" like the most common kinds. It comes in a chub
> > which my market slices into thick circular slabs. The texture is almost
> > like "whipped" cream cheese, but it has no additives and isn't whipped.
> >
> > So, i wonder, if i bring some down to him, can it be frozen and still
> have
> > a good flavor and texture when thawed? Or will it get gummy or otherwise
> > unpleasant?
> >
> > My thanks to the wisdom of the assembled...
> >
> > Someone sometimes known as Urtatim
> >
> > _______________________________________________
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