Cream Cheese Mold

sweetbabymedia.com016734.sOpen ↗
html Couldn't find any easter decorated cream cheese molds
just traditional. But here is a site you could check out.
recipe using candy molds and cream chese.

"Tank" <[email hidden]> wrote in message
"]news:[email hidden]...
: I am doing a breakfast buffet for our church on Easter
: Sunday. Among the items will be warmed bagels and cream
: cheese. I would like to do something other than just a
: block of cream cheese, and I don't want to pay for portion-
: pak size, which I won't use all of anyway.
:
: Is there a way to mold cream cheese successfully? I think
: an attractive mold might make the table look nicer.
:
: I am just afraid that if I just pack a mold with the cream
: cheese, it will come apart, or collapse when I try to
: unmold it.
:
: Any suggestions as to how I might do this, or what type of
: mold would be best?
:
: Thanks!
:
: --
: Tank
:---------------

Do you have any of those Canape' cutters or a cookie press?
Hmmm, for that matter, what about tips and a piping bag? If
you allow the cream cheese to soften a bit you can extrude
it through any of the above, then place them in single
layers on cookie sheets and chill.

--
Cyndi <Remove a "b" to reply

Tank said:

I am doing a breakfast buffet for our church on Easter
Sunday. Among the items will be warmed bagels and cream
cheese. I would like to do something other than just a
block of cream cheese, and I don't want to pay for portion-
pak size, which I won't use all of anyway.

Is there a way to mold cream cheese successfully? I think
an attractive mold might make the table look nicer.

I am just afraid that if I just pack a mold with the
cream cheese, it will come apart, or collapse when I try
to unmold it.

That won't happen unless you freeze it afterwards. Just pack
your cream chees into the mold you wish and unmold.

Quoted message said:

Any suggestions as to how I might do this, or what type
of mold would be best?

I would use a mould that doesn't have "flutes and flares
out slightly, so your (finished) "top" is smaller than
the "bottom".

I can't think of anything other than an Easter egg or lamb
shape... I think the egg will be easier.

Practice safe eating - always use condiments

Tank said:

I am doing a breakfast buffet for our church on Easter
Sunday. Among the items will be warmed bagels and cream
cheese. I would like to do something other than just a
block of cream cheese, and I don't want to pay for portion-
pak size, which I won't use all of anyway.

I would blow off the idea of molding it, and instead flavor
it variously with fruits or herbs and put it into small
crocks at the table. Softened to room temp and placing a
small canapé type spread knife into each crock and allow
folks to take what they wish. Goomba

Am I the only one who nearly skipped this thread thinking it
would be about the blue and green stuff that grows on cream
cheese when it is left in the fridge too long?

If you spray the mold with a little cooking oil and soften
the cream cheese before packing it in, you ought to be able
to chill it and then give it a good thwack on the table to
unmold it.

--Lia

Tank said:

I am doing a breakfast buffet for our church on Easter
Sunday. Among the items will be warmed bagels and cream
cheese. I would like to do something other than just a
block of cream cheese, and I don't want to pay for portion-
pak size, which I won't use all of anyway.

Is there a way to mold cream cheese successfully? I think
an attractive mold might make the table look nicer.

I am just afraid that if I just pack a mold with the cream
cheese, it will come apart, or collapse when I try to
unmold it.

Any suggestions as to how I might do this, or what type of
mold would be best?

Thanks!

--
Tank

This Space To Let.

"Tank" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I am doing a breakfast buffet for our church on Easter
Sunday. Among the items will be warmed bagels and cream
cheese. I would like to do something other than just a
block of cream cheese, and I don't want to pay for portion-
pak size, which I won't use all of anyway.

Is there a way to mold cream cheese successfully? I think
an attractive mold might make the table look nicer.

I am just afraid that if I just pack a mold with the cream
cheese, it will come apart, or collapse when I try to
unmold it.

Any suggestions as to how I might do this, or what type of
mold would be best?

Thanks!

--
Tank

This Space To Let.

Line the mold with plastic wrap, then when it's set you can
unmold it and carefully pull that plastic wrap right off.

"Tank" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

I am doing a breakfast buffet for our church on Easter
Sunday. Among the items will be warmed bagels and cream
cheese. I would like to do something other than just a
block of cream cheese, and I don't want to pay for portion-
pak size, which I won't use all of anyway.

Is there a way to mold cream cheese successfully? I think
an attractive mold might make the table look nicer.

I am just afraid that if I just pack a mold with the cream
cheese, it will come apart, or collapse when I try to
unmold it.

Any suggestions as to how I might do this, or what type of
mold would be best?

Thanks!

Here's a very simple idea for you:

Take some chopped chives, some finely minced veggies,
paprika, chopped scallions, whatever you like, choose
something colorful.

Separate them into little piles on fairly large squares of
plastic wrap.

Take 2 8 ounce bars of cream cheese (or cut off about a
pound from a large block) and place in the center of the
plastic wrap. Wrap the cream cheese, allowing the colorful
stuff to stick to it, then roll into either a log or a ball.
Repeat for the other flavors. Wrap each log/ball in plastic
wrap. Refrigerate and unwrap while still fairly cold. THe
herbs, veggies, etc will help the plastic not to stick to
the cheese, and they will be pretty, too. Plus you can have
them placed all around the buffet table.

Alternately, if you want to have only one thing of cream
cheese, line an oval casserole dish with a very large piece
of plastic wrap. Artfully arrange your chopped veggies,
herbs, etc in stripes on the bottom of the plastic lined
dish. Press the bars of cream cheese (or cut off pieces from
a larger block) into the bottom, being careful not to move
the stuff at the bottom around. Fold the plastic wrap over
the top, smooth out the top, smushing the cream cheese into
the corners. Chill.

Again, the herbs/veggies are pretty but their main function
is to keep the cheese from sticking to the plastic. The end
result will give the impression of a decorated Easter Egg.

I would not mold cream cheese without lining with plastic
wrap or at least cheese cloth, all you will get is a
colossol mess trying to get it out. The herbs/veggies will
act like a barrier between the cheese and the plastic and
you will not lose the cheese to the plastic wrap.

"sf" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Wed, 17 Mar 2004 21:08:22 -0500, "Tank"
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

I am just afraid that if I just pack a mold with the
cream cheese, it will come apart, or collapse when I
try to unmold it.

Quoted message said:

That won't happen unless you freeze it afterwards. Just
pack your cream chees into the mold you wish and unmold.

I'd think that Pamming the mold beforehand, or giving it a
thin coat of mayo, would help it release better than leaving
it bare. After all, bare cream cheese sticks pretty good to
the wrapper. Soften cheese, pack into coated mold,
refrigerate, turn mold over onto platter, play a low hair
dryer on the mold for about a minute to encourage it to
release, lift off mold.

"Tank" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Any suggestions as to how I might do this, or what type of
mold would be best?

Thanks to all who replied! Lots of good ideas to consider!

Thanks!

--
Tank

This Space To Let.

Julia Altshuler <[email hidden]> wrote in message news:<csg6c.34287$1p.533378@attbi_s54>...

Quoted message said:

Am I the only one who nearly skipped this thread thinking
it would be about the blue and green stuff that grows on
cream cheese when it is left in the fridge too long?

Yeah, I was worried someone was going to get sick, so I
clicked to read it...

Karen

in article [email hidden], Dan Levy at
[email hidden] wrote on 3/18/04 4:06 AM:

Quoted message said:

"sf" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Wed, 17 Mar 2004 21:08:22 -0500, "Tank"
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

I am just afraid that if I just pack a mold with the
cream cheese, it will come apart, or collapse when I try
to unmold it.

Quoted message said:

That won't happen unless you freeze it afterwards. Just
pack your cream chees into the mold you wish and unmold.

I'd think that Pamming the mold beforehand, or giving it a
thin coat of mayo, would help it release better than
leaving it bare. After all, bare cream cheese sticks
pretty good to the wrapper. Soften cheese, pack into
coated mold, refrigerate, turn mold over onto platter,
play a low hair dryer on the mold for about a minute to
encourage it to release, lift off mold.

Pam or Mayonnaise? ICK!

Better to go with lining the mold with plastic wrap,
followed by chopped herbs or veggies. It's pretty, it makes
the cream cheese taste better, AND it's functional, keeping
the cheese from sticking to the wrap. (which keeps it from
sticking to the mold).