Left cream cheese out 24 hours
17 years ago
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- 17 years ago
- 17 years ago
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freezing cream cheese
Comments (2)I agree, the soup will freeze just fine. After all, people freeze cheesecake, and that's OK. Cream cheese can be kind of "curdled" or crumbly after freezing, thawing in the refrigerator helps the texture sometimes, but it's still not like fresh. Melt the stuff, though, and it's fine. Annie...See More24 pounds of macaroni and cheese???
Comments (10)Nicole, I was talking about your recipe. Since you have potatoes and bean salad, I think you need less macaroni, but personally I would take eat the potatoes and bean salad and leave the macaroni. Will it be self service? If so, there will be a lot more waste, and so you may want to make the full recipe. If you have a server, then you can control the portions more rationally. The people I know would never consume such large portions, but that may be different for a different crowd. Be prepared to deal with leftovers - maybe you will want to give them away. Lars...See MoreWhat to do with leftover cream cheese frosting?
Comments (15)In the old days, my mom always spread left over icing on graham crackers, topped it with another gramham cracker, and stores them in the refrigerator for snacks. With 4 kids in the family, they did not make it through the day. With left over pie crust, she baked stickies--rolled out the remaining dough, buttered it, sprinkled it with light brown sugar and a little cinnamon, folded the dough in half and sealed the edges and baked. These stickies never had a chance to cool completely before they disappeared....See MoreCan you whip cream cheese til it’s as fluffy as the commercial kind?
Comments (22)I think we have become so used to having our food sources possibly contaminated that the manufacturers are doing a huge CYA on the recommendations. You can make your own cream cheese....but warning it involves unrefrigerated milk and cream for 12 hours while the culture grows....and you will need to leave it out another 5 or 6 hours to drain. Cheese needs to be aged in a cool place....most cheeses...but when it has developed it's fine at room temp. Cheese is funny stuff....it won't "set" if there is any antibiotics at all in the milk used.....and if you are using pasteurized milk, you need to add a culture. As cheese ages it gets more acedic ( that's a very general statement) and less friendly for harmful bacteria to grow....check on line and see the number of cheese makers that ship their aged cheeses through the mail....without ice packs!...See More- 17 years ago
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