Cream Cheese

Yes, you can. some of the Kraft mac and cheese are made to be mirco-waved.

Yes. It really should have been refrigerated before opening, too.

Depends on the person, I know some who can eat 8 ounces and others have enough at 2

About 85 grams.

Yes, this food can be frozen. Place this food in an airtight container. You can use freezer bags too. It will keep for up to 4 months.

I'm not so sure with all types of cream cheese. I think philadelphia have something with like 1/3% fat or something, so it probably doesn't have allot of sugar.

6 ounces = 3/4 cup

That is about 1 ounce

it will not turn out right, you can also use sweetened condensed milk. If you want a fluffyer cheese cake separate yolks from wites add yolks in separate bowl blend whites to stiff peaks and fold in 1/4 at a time.

One pound of anything is 454 grams. A pound and a half is 681 grams. A pound and a half of cream cheese weighs the same as a pound and a half of lead, 681 grams.

Normal cheese has less calories than cream cheese. Cream cheese has added cream and sugars to make it creamier, sweeter, etc. For more information, go to your local supermarket, pick up a cream cheese and a normal cheese that have similar weight. Look at the calories ;)

Since cream cheese is made out of fresh cream I would treat it like milk. How long do you let your milk go without refrigeration?

It depends on the type of cream cheese, but here is a basic outline:

Unmodified Cream Cheese - 100 calories

Low Fat Cream Cheese - 70 calories

No Fat Cream Cheese - 30 calories

Liquid

Believe it or not, American cheese is actually better for individuals than cheddar cheese. Despite comman hypothesis that American cheese is unhealthy and is made from the worst parts of cow milk, it actually contains some nutritional benefits, in which, cheddar cheese lacks. First of all, cheddar cheese has far more calories per slice than that of a slice

It is a fresh cheese and really should be refigerated to stop it going bad very quickly.

You're probably best going and buying cream cheese, since anything else would produce a weird approximation of a "cheesecake".

Although you can make your own ricotta (which can be substituted for cream cheese) by heating up milk (whole or semi-skimmed) on the stove until it boils, taking it off the heat and adding 1tsp of lemon juice or vinegar. At this point it will curdle, and you strain it through a sieve lined with muslin or kitchen towel to catch the "curds", which is ricotta cheese. (Do NOT continue to heat the milk with the lemon juice added - the mixture will explode on the hob). Let the cheese cool and use as for cream cheese.

it is made of curdled milk

cottage cheese (aka curds and whey) is the first step in making any cheese, after that you separate out the curds, press them into a wheel, let the wheel age as desired.

It would be less than 2 cups. Cups is a measure of volume. Pounds is a measure of weight and mass. You can not directly convert the two.

Cream is separated from whole milk by centrifuge or gravity. If you have unhomogenised milk, leave some to stand in the fridge and remove the cream from the top of the container the next day. Milk that has been homogenised will not give much cream in this way. Raw milk would work well.

Cream cheese will turn green when it is spoiled. It is not like cheddar cheese when it turns green. You can cut off the mold on cheddar and the rest will be fine to eat. Not cream cheese. Once mold has formed, it is best to throw out all the pack.

Yes it is natural in milk.

There are about 230 grams of water in a cup. 60 grams of cheese is about 1/4 cup

Not sure what the question is, but yes there are low fat cheeses. I've personally never found one that I'm happy with, but they are out there.