[Sca-cooks] OT: Freezing Cream Cheese?

[Audrey Bergeron-Morin]

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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