Got some leftover cream cheese? Or have you bought way too many stocks? I know, you are thinking of the freezer. Well, freezing indeed is one way to store food safely for future use. But, can you freeze cream cheese?
Obviously, the answer is "YES". Yes, you can freeze cream cheese! Yet, have you ever thought about what will happen right after its frozen?
I purposely tried freezing cream cheese last night only because I was curious on how it would be like after. Here is what came out from the freezer!
After thawing the cream cheese, I carefully took off the wrapper to see. I found out that the previously soft and smooth cream cheese the other day became crumbly and grainy in texture.
I guess, the water contents of the cream cheese turned into ice crystals during freezing. So, right after I thawed it, it melted and separated from the cheese curd resulting to this grainy and crumbled texture. My cream cheese is no longer creamy!
I'm not saying that you cannot use these cream cheese anymore. With its new consistency, it looks unappetizing now so even though you can still use it for the same purpose as you have planned to, the grainy appearance will stand out and is no longer inviting to look at.
Observe that the cream cheese is already securely wrapped with a cardboard box and is sealed with a thick foil inside. No need to add on additional wrapping just to ensure protection against freezer burn.
You can immediately put it in the freezer and use it as planned. If you put your cream cheese in the middle shelf area of the freezer, it will be kept at an even temperature. Do not forget to put a label on the wrapper. State the date it was stocked inside the freezer.
However, even though cream cheese can be frozen for a maximum of six months, it is best to use it as early as possible for best results. It is recommendable to be used within two months after freezing.
I don't advise freezing old cream cheese. The cheese quality degrades even in freezing and if it is an old cream cheese, it maybe faster. It would be better to throw the old cream cheese away rather than wasting space in the freezer and get sick after.
It is better to thaw it in the refrigerator for 12- 24 hours. Do not let it melt down at room temperature. If you want a quicker way, using the microwave is fine.
However, in the process, some areas of the cream cheese may already be cooked while the others are still defrosting. Remember this consequence when opting for a microwave. Yet, microwave heating could be suitable when you plan to use it after for a casserole or an appetizer recipe.
I suggest, after freezing cream cheese, you can best use it in baking or cooking. Nevertheless, you need to choose recipes that do not need a smooth texture like pound cakes and cookies, it might turn out fine.
Cream cheese is great for many recipes including dips, cakes, casseroles, pies, spreads, baked dishes, snacks, and desserts. It is not popular with its nutritional values, but indeed it gives a recipe a miracle when it comes to taste.
Freezing is a practical way to store leftovers or extra stocks. It would help a lot in saving. So, if you plan on making cakes and cookies for the next week, go ahead freeze those extra cream cheese!
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There’s nothing in this world that excites me more other than cooking. From appetizers to desserts, since then, I’ve always been passionate on making foods.