Healthy Food Database
Cream Cheese
As the name suggests, cream cheese is made using whole milk, thick cream, a starter and some rennet. The ingredients are mixed together and left overnight. Once the mixture has set the whey is drained off through fine muslin leaving the cream salt. Add salt and it's ready to eat.
Category: Cheese
In Season:
all year
To Buy:
Full cream cheese and light varieties (made from reduced fat milk and cream) are available from the supermarket.
To Store:
Once opened store in the fridge wrapped in greaseproof paper or the original wrapper for up to 5 days.
Tips & Tricks:
Opt for lower fat alternatives.
Cooking Tips:
Nutrition per Per serve:
Monosaturated Fat , g:
2.8
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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Address: 29 Burwood Rd Belfield
Call us: 9642 5613
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Sunday
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