[Millie]

Hi folks, I had gotten cream cheese on sale and froze a couple of packs. It doesn’t work, the smooth & creamy turned to crumbly like cottage cheese curds.

Oh well, glad to share my mistake.

They are edible and probably do well in baking. Live and learn.

[Morgan]

Add a touch of half and half and use an emulsion blender on it, it’ll turn back to normal

[Denise]

I freeze it all the time. Just thaw and whip it up and use it.

[Tara]

Did you try gently heating it up to see if it melts and gets creamy again?

I like adding celery salt, garlic powder, onion powder, mustard powder and dry dill to make a tasty spread.

[Diane]

To fix grainy cream cheese, let it soften at room temperature, then beat it thoroughly with a mixer until smooth; if necessary, you can also try pushing it through a fine mesh sieve to remove any remaining lumps, or gently warm it up in the microwave for a few seconds to help it become more pliable.

[Gail]

It has worked fine for me for years. I wonder, do you use regular or the low-fat Neufchatel?

[Author]

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