Comments on: Spreading Cream Cheese https://arnoldsolof.com/spreading-cream-cheese/ A piece of my mind ... Wed, 18 Oct 2017 01:17:57 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: asolof https://arnoldsolof.com/spreading-cream-cheese/#comment-9 Wed, 18 Oct 2017 01:17:57 +0000 http://www.arnoldsolof.com/?p=671#comment-9 In reply to Deborah.

I think 8 seconds per ounce got it to pudding consistency but I don’t recall exactly. You can always add extra time (say start with 6 seconds per ounce). It’s harder to subtract it afterward.

]]> By: Deborah https://arnoldsolof.com/spreading-cream-cheese/#comment-8 Wed, 18 Oct 2017 01:04:36 +0000 http://www.arnoldsolof.com/?p=671#comment-8 I always thought microwaving it for a short time would be helpful but was concerned that repeated microwave exposure of the whole block over time would affect how quickly it might go bad. I never went further to heat smaller amounts. Your research conclusion is very helpful and I am sure I will use it from time to time.
During your experiments did you by any chance find out how long to heat the whole block to make it soft enough to mix easily in a recipe, like for cheesecake?

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