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  #1   ^
Old Tue, Jul-14-15, 16:12
Whited Whited is offline
Senior Member
Posts: 299
 
Plan: Very Low Carb
Stats: 312/235/185 Male 66 inches
BF:
Progress: 61%
Location: Missouri
Default Feezing cream cheese

Hi. There was a sale on Phil. Cream cheese at my local store and I bought and froze several. I made some cheesecake pudding (a common dessert I have around) yesterday with some thawed creme cheese and for the first time it was a somewhat grainy texture. I wondered it thawing makes it that way. Anybody else have that happen --do you kow if ,perhaps, we shouldn't frreze cream cheese?

Thanks

Dennis
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  #2   ^
Old Tue, Jul-14-15, 16:21
Kristine's Avatar
Kristine Kristine is offline
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Posts: 25,581
 
Plan: Primal/P:E
Stats: 171/146/150 Female 5'7"
BF:
Progress: 119%
Location: Southern Ontario, Canada
Default

Hi Dennis. I've heard that before about frozen/thawed cream cheese. Any time I freeze cheese (any type), I just use it for cooking afterward. That cream cheese should still be fine in recipes like soups or quiches. I don't know about cheesecakes, though, or anything in which the cream cheese is more important to the texture or structure. Maybe someone else has tried it and can chime in...
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  #3   ^
Old Tue, Jul-14-15, 20:15
Whited Whited is offline
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Posts: 299
 
Plan: Very Low Carb
Stats: 312/235/185 Male 66 inches
BF:
Progress: 61%
Location: Missouri
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Thanks Kristine -- I suspected as much. Sure was a disappointment for my cheesecake pudding but I ate it anyway .
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  #4   ^
Old Tue, Jul-14-15, 20:33
doreen T's Avatar
doreen T doreen T is offline
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Posts: 37,199
 
Plan: LC paleo/ancestral
Stats: 241/188/140 Female 165 cm
BF:
Progress: 52%
Location: Eastern ON, Canada
Default

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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  #5   ^
Old Tue, Jul-14-15, 21:37
Whited Whited is offline
Senior Member
Posts: 299
 
Plan: Very Low Carb
Stats: 312/235/185 Male 66 inches
BF:
Progress: 61%
Location: Missouri
Default

Thanks Doreen -- That's some very good info. I knew folks on this forum would have a LOT of experience with creme cheese. I did just lay it out on the counter and it was a hot July day so it was like a quick thaw.

Dennis
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