Tue, Jul-14-15, 20:33
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Forum Founder
Posts: 37,267
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Plan: LC, GF
Stats: 241/186/140
BF:
Progress: 54%
Location: Eastern ON, Canada
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I've had some success using thawed frozen cream cheese, although results are never as good as using the fresh product. You'll have the best result if the cream cheese is thawed overnight in the fridge. Don't try to quick-thaw in the microwave or by leaving it out on the kitchen counter.
To reduce the grainy texture, try blending the thawed/softened cream cheese in a blender or food processor until it's as smooth as possible. In my experience, the graininess is a result of separation of the natural whey from the milk solids in the cheese. Keep in mind that thawed-then-blenderized cream cheese will have a very short shelf-life, so plan to use it within a day or two, tops.
Another tip: don't freeze the cream cheese in its cardboard box, which isn't airtight. Remove the block of cheese -- you can leave it in the foil-paper wrap -- then wrap tightly in plastic wrap or foil. Label with the date, then freeze. Use within 3 months.
Please note that I've only ever used full-fat cream cheese. I have no idea if the "light" or low-fat variety would come out okay after being frozen.
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