Cream Cheese

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.

Even if kept in fridge, only about 5 days.

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There are many easy recipes for fruit dip available, depending on the type of fruit and the flavor desired. A good place to check would be in promotional displays in the produce or dairy areas of supermarkets that offer recipe ideas, as many of these have a yogurt base. Cookbooks or magazines that focus on quick and easy recipes would also be good places to look.

yes, but honestly I've been making stuffed Jalapenos peppers with cream cheese wrapped in bacon. I am losing weight! I hope it helps :)

Well, honey, 50g of cream cheese is around 3.5 tablespoons. Just scoop it out and don't stress about being exact - a little extra cream cheese never hurt anyone. Enjoy your cooking, darling!

Yes, in fact they can. Because a typical bagel contains yeast, and wheat. And for cheese, come on dude it's dairy, and it contains a loot of protein. and fat.

Ice cream would require dry ice to maintain the necessary temperature. Regular ice isn't cold enough and your ice cream will melt.

Cream is the portion of milk that has a high fat content. It is made by allowing the milk to settle, so that the lighter particles (fat is lighter than water) rise to the top, andis then skimmed off as cream, (and hence the name skim milk for low fat milk).

Yes. The cream cheese spread has been formulated to be softer and spreadable. Since brands vary, compare ingredient statements and nutritional information on the packages to find the differences.

Not very long I'm afraid. I wouldn't leave it for more then an hour.

1/4 cup

Yes, particularly the salad dressing style mayonnaise (like Miracle Whip, Duke's Salad Dressing, or even Greater Value Salad Dressing).

However, with regular mayonnaise, you can either use it as it is or try to convert it to salad dressing. What you can do is mix in a little sugar, a little vinegar, a little condensed milk (or regular milk or even buttermilk), and maybe a touch of garlic powder and paprika. Then what you end up with may be close to ranch dressing.

4 ounces is 4 slices of bread.

Two to three years if kept in cool dark place. Always write the date you purchased the developer on the bottle. Also if you do not use on a regular schedule, than purchase the smaller bottlel ( 2-4 oz. ).

2 points

soft cheeses are typically easier to digest than hard. Hard cheese requires an acid environment, much like meat in order to digest.

Neufchatel Cheese often called 'farmer's cheese' in America is mould ripened, crumbly ,granular and tastes like a mushroom .It is saltier and sharper similar to camembert.It can be whipped up and folded into whipped cream to make a light slightly sweet creamy grainy frosting that can hold as cake icing as new innovations in cake icing but not as cream cheese icing which is more soft and creamy.