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Suggestions for cubing cream cheese?

b
blackmons Feb 9, 2010 08:27 AM

I have a quiche recipe that I love, but it calls for 1/2 inch cubed cream cheese, which is a pain. It just becomes a mushy mess. Any suggestions for an easy way to do this?
Thanks,
Laurie

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  1. iluvcookies RE: blackmons Feb 9, 2010 08:31 AM

    Freeze for a few minutes, cut the bar in 1/2, then use an egg slicer. May not be exactly 1/2", but it is less messy.

    1. n
      nemo RE: blackmons Feb 9, 2010 09:10 AM

      I wonder if you could use dental floss as is recommended for slicing a log of goat cheese?

      2 Replies
      1. re: nemo
        iluvcookies RE: nemo Feb 9, 2010 09:48 AM

        2nd the dental floss... but be sure to rinse it first if mint flavored :)

        1. re: iluvcookies
          ScubaSteve RE: iluvcookies Feb 9, 2010 03:09 PM

          monofilament fishing line works well too.

      2. ChefJune RE: blackmons Feb 9, 2010 09:26 AM

        freeze for about 20 minutes, then cut into cubes of the desired size. Works like a charm.

        1 Reply
        1. re: ChefJune
          m
          MazDee RE: ChefJune Feb 9, 2010 06:33 PM

          Absolutely, Chef. That's the way to do it.

        2. m
          morwen RE: blackmons Feb 9, 2010 05:15 PM

          The cheese melts anyway, right? I just pinch off approximate 1/2 inch pieces when working with recipes like that.

          1. b
            blackmons RE: blackmons Feb 11, 2010 04:56 PM

            I froze the cream cheese for 20 minutes AND used dental floss -- worked great! Thanks. I love the recipe but always hated making it because of the mess. Now maybe I'll make it more often.

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