cream cheese problem solved

Some time ago there was mention that the cream cheese available in the UK was too soft and lacking flavor for making things like cheese cake and cream cheese icing for carrot cake.  The problem as most of us know is that the only cream cheese available here is the easily spreadable stuff even though on the container it says it is the original.  Several years ago while visiting the in-laws in Kenya I watched my MIL making cream cheese and she wrapped it in muslin/cheesecloth and hung it up to let the excess liquid drain out.  So last time my family wanted carrot cake I decided to try doing the same and it works like a charm.  I took a double layer of the muslin and wrapped it very tightly around the cream cheese and then put it into a fine strainer over a mixing bowl. I left it out for 24 hours and would occasionaly give the cheese a gentle squeeze to help release more of the water.  You wouldn't believe how much water comes out of that stuff.  The 330 gram container reduces to 250 grams (approx 8 oz).  It is very easy to do you just need to think ahead a day or so.

Oooh, thanks for this!!  My red velvet cake just isn't the same with UK Philadephia.  I'll have to try this trick next time!

I mentioned that in another thread about cake decorating! I am glad to know it works. I do that when I make Labneh with greek yogurt. I am going to try it next time! Thanks!

Sounds good! I will try that before making my first cheesecake soon.
If you don't have muslin, could you just use a clean tea towel? Or where would you buy muslin?

Sounds good! I will try that before making my first cheesecake soon.
If you don't have muslin, could you just use a clean tea towel? Or where would you buy muslin?

Any kitchen shop will have it! A tea towel might work ... but I wonder if it would let enough of the moisture through? Has anyone tried it with a tea towel?

I think a tea towel would just absorb the liquid which would not drain from the cheese. Cheesecloth is really much more suitable.

I think a tea towel would just absorb the liquid which would not drain from the cheese. Cheesecloth is really much more suitable.

yah

But I've done it using the thick kitchen paper (the bounty kind) before

Also, if you're making italian food, especially pizza you should do this with fresh mozzarella, it makes SUCH a difference to both the strength of flavour and stopping the pizza from going sloppy. It works if you make italian style lasagne as well

I use a coffee filter in a one cup brewer to do mine and I put something heavy on top.

A fine mesh strainer works okay too... for the cream cheese not so much the yogurt.

yah
Also, if you're making italian food, especially pizza you should do this with fresh mozzarella, it makes SUCH a difference to both the strength of flavour and stopping the pizza from going sloppy. It works if you make italian style lasagne as well

so true!

But back to the cream cheese for a moment...do ya'll drain it for the cake, the frosting or both?
All I do is tip the visible liquid out and use it as is. It seems ok to me - taste and texture. Believe it or not, I have never made a cheese cake in my life (well I've done the out of a box thing a loong time ago) so just wondering if I do, will I need to do the drain thing?

so true!

But back to the cream cheese for a moment...do ya'll drain it for the cake, the frosting or both?
All I do is tip the visible liquid out and use it as is. It seems ok to me - taste and texture. Believe it or not, I have never made a cheese cake in my life (well I've done the out of a box thing a loong time ago) so just wondering if I do, will I need to do the drain thing?

Honestly, I've never had a problem with UK Philadelphia for my cheesecake recipe. It comes out just fine. Perhaps the texture is a little softer, but everyone still thinks it's great!

Ditto, but BarbaraG let me in on a little secret.... the Lidl brand of cream cheese works a treat and has a nice flavour to boot... so I always used it.  or was it Aldi? Nope pretty sure it was Lidl. I seriously miss Lidl. 

Ditto, but BarbaraG let me in on a little secret.... the Lidl brand of cream cheese works a treat and has a nice flavour to boot... so I always used it.  or was it Aldi? Nope pretty sure it was Lidl. I seriously miss Lidl. 

I have both nearby. Perhaps I will have to give it a shot for my next cheesecake.

I don't think I've ever actually made a cheesecake in America! I just use my Mum's American recipe.

Ditto, but BarbaraG let me in on a little secret.... the Lidl brand of cream cheese works a treat and has a nice flavour to boot... so I always used it.  or was it Aldi? Nope pretty sure it was Lidl. I seriously miss Lidl. 

That's a great tip! Thank you! Do they always have cream cheese, or is it a hit or miss sort of thing?

I've never needed to drain UK Philadelphia for any of my recipes.