Question: I’ve bought cream cheese to be used in a casserole at an upcoming party, but the party was postponed to a later date. Do I have to throw out this cream cheese and purchase it again, or can I freeze it until I need it?
Answer: Is this the first time you’ve considered freezing cream cheese? If you’re like most people, you probably haven’t, but you may be surprised to know that it can be a quick and effective way of preserving it. Most people love cream cheese for its smooth, creamy quality, but freezing may change that. It’s an important factor to consider if you’re primarily using cream cheese as a snack. However, if you’re planning to use cream cheese as part of a recipe, it can be just can be preserved quite well without losing any of its functionality. Read on to learn more about the benefits of freezing cream cheese.
Cream cheese, when frozen, is best used for cooking purposes and not for outright consumption. Unfortunately, the freezing process can strip it of its creamy taste, so it’s best left to be used in foods such as taco dip and other recipes that call for cream cheese. To ensure the proper consistency after thawing, make sure to use a spoon to smooth its texture. Thawed cream cheese can be a bit crumbly, so you may have to put it in the microwave to restore some of its consistency. Freezing will extend the life of your cream cheese for about four to six months. Make sure that, prior to freezing your cream cheese, you label it with the date using a permanent marker, so you can remember how long it’s been stored in your freezer. Also, cream cheese that has a higher fat content will fare better than low-fat cheese.
You can begin the freezing process by wrapping the cheese, in its packaging, with freezer paper and place it in a resealable plastic bag. Make sure to squeeze out as much air as possible before closing. When you’re ready to thaw the cream cheese, simply place it in refrigerator and give it plenty of time, usually two to three days. You may want to use a mixer to smooth out any lumps in the cheese caused by freezing. Remember, the less time spent frozen, the fewer lumps your cheese will have