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  2. Can You Freeze Cream Cheese Without Ruining It? The ... - AOL

    www.aol.com/yes-freeze-cream-cheese-heres...

    How Long Does Cream Cheese Last in the Fridge? Like many dairy products, cream cheese has an end date, whether it's the one listed on the package or the roughly 10 days it should last once opened.

  3. Everything You Need to Know About Freezing Cream Cheese - AOL

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  4. Shelf-stable food - Wikipedia

    en.wikipedia.org/wiki/Shelf-stable_food

    Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored at room temperature in a sealed container. This includes foods that would normally be stored refrigerated , but which have been processed so that they can be safely stored at room or ambient temperature for a usefully long shelf life .

  5. This Is How Long Shredded Cheese Actually Lasts ... - AOL

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    Soft cheese like cheddar and mozzarella will only be good for one to two weeks after purchase. If you freeze your bag of shredded cheese, she recommends eating it within six months from when it ...

  6. Cream cheese - Wikipedia

    en.wikipedia.org/wiki/Cream_cheese

    Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. [ 3 ] [ 4 ] Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel .

  7. Flash pasteurization - Wikipedia

    en.wikipedia.org/wiki/Flash_pasteurization

    Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have ...

  8. The best foods to serve at room temp and more summer ... - AOL

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  9. Mascarpone - Wikipedia

    en.wikipedia.org/wiki/Mascarpone

    The traditional method is to add three tablespoons of lemon juice per pint of heated heavy cream. The mixture is allowed to cool to room temperature before it is poured into a cheesecloth-lined colander, set into a shallow pan or dish, and chilled and strained for one to two days. [8]