Cooking with spreadable cream cheese

[Loishenderson]

How do I adjust recipes that call for original Philadelphia Cream Cheese, to use the spreadable cream cheese instead. I live in the Middle East and it is very difficult and rarely possible to find the Original Philadelphia Cream Cheese. Does anyone know how to compensate in recipes for the difference in consistency. Even Kraft could not provide an answer.

Thanks,
Lois

[Kitchen Witch]

That's a real tough one - depending on the recipe there's a real good chance it won't turn out.

How about making your own cream cheese?

Ready in: 2-5 hrs

1 gallon whole milk
1 quart cultured buttermilk
1/2 teaspoon salt

Pour milk and buttermilk into a large pan and suspend the thermometer in the milk. Cook over medium heat, stirring occasionally until the termperature reads 170 degrees.

Keep the mixture on the heat and the temperature of the milk between 170 and 175 degrees. After 30 minutes, the mixture should start to separate into curds (the lumps) and whey (the liquid). Line a strainer with several layers of moistened cheesecloth and set it inside a large bowl. Then lift the curds from the milk mixture and lay them in the cheesecloth. Pour the remainder of the whey through the cheesecloth and save the whey for other recipes (buttermilk). Let curds drain at room temperature for 2 to 4 hours.

Remove the cheese from the cheesecloth and place in blender with the salt. Blend until creamy. Store the cheese in small containers with tight fitting lids and refrigerate.

The cheese can also be frozen, thawed and then beaten again in blender until creamy.


I hope this helps.

KW