Cream Cheese powder, 25 Lb
Mix cream cheese powder with water to create cream cheese.
- Make cheesecakes or add to muffin and cake mixes for that extra creamy texture.
- Or mix up to make chip, pretzel, and veggie dips.
- Cream cheese powder combined with Worchester or soy sauce create beef stroganoffs and creamy noodles.
- Cream cheese powder is the richness in frostings, pumpkin desserts, blueberry dips or strawberry dips.
- Sprinkle on omelets, popcorn, and soups for extra flavor.
Now you can make your favorite cream cheese dishes - when travelling, hiking, boating, or camping. No refrigeration needed.
To make 3 oz. of cream cheese use 10 Tbsp of cream cheese powder to 3 Tbsp of water (yields about 3/4 cup cream cheese). To make 8 oz. of cream cheese use 1 3/4 cup cream cheese powder to 1/2 cup of water (yields about 2 cups cream cheese). So, for 1/4 cup cream cheese, mix 3 Tbsp plus 1 tsp powder with 1 Tbsp water. For 1/2 cup, mix 7 Tbsp powder with 2 Tbsp water. For 1 cup, mix 14 Tbsp powder with 1/4 cup water.
To replace cream cheese with Cream Cheese Powder in recipes, whisk together approx. 2 parts Cream Cheese Powder and 1 part warm water or milk (by weight) until blended and creamy.
Naturally Gluten Free.
Shelf Life: 10-12 months
The policy of Hoosier Hill Farm is to provide products free of any bovine growth hormone drugs (including rBST). Our milk supplier(s) have signed affidavits stating that they do not use these drugs. Therefore, we can certify that our products are free from these hormones.
****Available in large bulk sizes to our Wholesale Customers. Visit our Wholesale Landing page for more details on this free program.****
24 ounces (5 Cups Hoosier Hill Farm Cream Cheese Powder to 1 1/2 cup Water) cream cheese—room temperature
2 cups of sugar
4 eggs—set aside the white of one egg
3 Tbsp lemon juice
2 cups (3/4 cup water to 1 1/4 cup Hoosier Hill Farm Sour Cream Powder) sour cream
3 Tbsp sugar
1 can of your favorite pie filling
When preparing the powdered sour cream and powdered cream cheese, make them according to directions, but to make this special, substitute the liquid required for EITHER the cream cheese or sour cream. If your liquid choice is sweet then reduce the sugar to only 1 cup. If it’s tart or neutral, then use the full 2 cups of sugar measurement.
Mix together the prepared cream cheese, sugar, and eggs then add the lemon juice. Mix until smooth. Pour into a prepared pan with the graham cracker crust. Bake at 350 degrees for 35 minutes—don’t be tempted to cook it longer than that or you’ll scorch the graham cracker crust.
Let cool 10 minutes while you prepare the topping.
In a clean, dry bowl, whip the egg white and 3 tablespoons of sugar until stiff. Fold in the 2 cups of prepared sour cream. Top the cheesecake with the mixture and return to the oven for another 10 minutes. (Still at 350 degrees).
Allow to cool and then serve topped with your favorite pie filling on top, homemade caramel, fudge sauce, or a sweetened fruit puree.
CREAM CHEESE (MILK, CULTURE, SALT, CAROB BEAN GUM, ENZYME), NONFAT MILK.
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