Cream Cheese Powder (FAQs)

Frequently Asked Questions (FAQs) about our Cream Cheese Powder

Z Natural Foods is dedicated to providing customers with a diverse range of high-quality foods in their most versatile forms. 

Our creamy and delicious cream cheese powder is a prime example of our commitment to quality. 

Today, we aim to answer some of the most frequently asked questions about this versatile product and cream cheese in general, so you have all the information you need to make an informed choice about this delicious, nutritious, shelf-stable, real cream cheese.

1) What is cream cheese, and how is it made?

In simple terms, cream cheese is a smooth, mild, and soft cheese made from milk and cream, containing a minimum of 33% fat, a moisture content of 55% or less, and a pH range of 4.4 to 4.9. 

Cream cheese differs from other soft cheeses because it is not naturally matured. As you have learned from our other dairy product articles and descriptions, the milk fat percentage is a big part of what defines a dairy food, and cheese is no exception. 

Per 100 grams, cream cheese contains 350 calories, 34 grams of fat, and six grams of protein. 

While individual recipes vary, pasteurized cream cheese is made by heating milk to a rolling simmer and then adding lactic acid or lemon juice while stirring consistently. Through consistent stirring, the mixture curdles and separates completely. At this point, the mixture is removed from the heat. Then, a large bowl is lined with cheesecloth, and the mixture is strained and cooled. Finally, the curds are transferred to a food processor and blended until smooth and creamy. 

In simple terms, cream cheese is made by adding lactic acid to cream and milk, which lowers its pH and causes the formation of curds. When the curds are heated and stabilizers are added, it makes cream cheese. It can be stored in the refrigerator for 7-10 days if made fresh. Generally speaking, it takes 1.25 gallons of milk to make a pound of fresh curds. 

Is cream cheese powder shelf-stable, and how long does it last?

While consuming dairy products in their wholesome, fresh form is always better, the idea that we can’t replace fresh food with a powder to nourish our bodies is untrue. 

However, fresh foods (especially fresh dairy) have a short shelf life, and their need to be refrigerated creates barriers for unlimited versatility. As we mentioned in many of our previous articles and product descriptions, powdered functional foods are tremendously versatile, allowing for the development of new and exciting products, and have unique advantages over their fresh counterparts. 

There are many significant advantages to using powders, especially cream cheese powder. 

One of those advantages is shelf stability. 

In order to understand how this advanced form of shelf stability is even possible, it is essential to grasp one of the most important processes that ultimately determines the quality of powdered food: the drying process. 

It is no secret that air and moisture are powdered food’s greatest enemies. 

Thanks to modern technology, we can create a powdered food product without adding preservatives or chemicals, resulting in a more versatile end product that is just as highly nutrient-dense as the fresh version. You can trust that our cream cheese powder is of the highest quality, preserving the natural richness and tangy flavor of fresh cream cheese. 

However, it is essential to note two critical points: 

• The quality of the raw materials used to produce cream cheese powder is paramount. It predominantly determines the final product, ensuring the powder retains cream cheese’s natural richness and flavor profile. This emphasis on quality should reassure our customers that we maintain high standards in our production process.

• Not every food responds the same to these different methods. Therefore, using the correct method for each food is vital to get the best result. For example, berries respond very well to freeze-drying. In contrast, carrots and apples perform best when air-dried, and cheese and butter powders respond well to spray drying. 

Therefore, while there are many natural ways to dry foods and preserve their nutritional qualities, including low temperature, shade, air, sun, and freeze-drying, the quality of the raw materials predominantly determines the final product. Cream cheese powder has a shelf life of around 18 months when stored in a sealed container and kept away from sunlight. 

2) What is cream cheese powder made from, and does it contain real dairy? 

Cream cheese powder is simply made from a dehydrated blend of milk, culture, salt, carob bean gum (a stabilizer, thickener, and gelling agent), and nonfat milk. Like most dairy products, cream cheese powder begins with whole fresh milk. 

So, yes, it is real dairy. 

Ultimately, creating the creamiest, richest, and most versatile cream cheese powder is best achieved through the simple dehydration process. 

This method is a testament to efficiency and practicality, creating an end product with less than 3% moisture and a 65% fat content. Therefore, it allows for more accessible storage options and blending capability, and supports a natural, fresh, creamy cheese flavor profile.

3) Does the powder taste like real cream cheese, and is the flavor tangy and creamy like the fresh kind?

As stated above, while there is no actual substitute for a wholesome, fresh dairy product, the advancement of food technology has allowed us to create highly nutrient-dense food powders with an almost identical flavor and texture profile, without the use of preservatives, artificial flavors, or colors. 

Therefore, what we present to you with our cream cheese powder is a creamy and slightly tangy option that can be made on the go by simply adding water (in a 3:1 ratio of powder to water) and whisking until smooth and fluffy. 

Keep in mind that the texture of cream cheese, whether fresh or in powdered form, comes down to its fat content.  

4) What is a schmear, and is the phenomenon real?

Oh yes, the schmear is very real and serious business.  

The term most synonymous with cream cheese is the infamous "schmear." 

Before exploring the origin of the term, it is essential to understand how a schmear is defined and its relationship to cream cheese. In simple terms, a schmear is a spread of butter, cream cheese, or easily spreadable topping onto bread or a bagel. 

While there are currently no FDA or USDA regulations on the specifics of a schmear, it is generally accepted that a proper schmear should be less than ¼ inch thick. 

If you have been to one of the fantastic bagel shops in New York and ordered a bagel with cream cheese, you will quickly find out that the spread can be as thick as ¾ of an inch. Therefore, if you don’t want a mountain of cream cheese or butter on your bagel, you must specify that you only want a schmear. Any bagel shop worth its salt will know what that expression means. 

• According to MySchmear.com, the earliest reference to this term can be found in German culture, dating back to the early 1900s. 

• Over time, it was integrated into the Yiddish language, referring specifically to butter.  As Europeans relocated to the United States after World War II, spreadable cheese became popular among the Yiddish-speaking immigrants of New York, who popularized this term. 

This phenomenon led to what some believe is the perfect breakfast sandwich: 

a bagel with a schmear of cream cheese, thin slices of smoked salmon (also known as lox), and capers on top. However, that sandwich has evolved now to include a thick slice of onion and tomato. 

An important point to understand is that while the term “schmear” is generally used for anything spreadable, it is most appropriate for cream cheese and butter due to their typical serving size, which is typically placed on a bagel and is less than ¼ inch. 

Let's face it, if you order a tuna fish or egg salad sandwich, you don’t just want a schmear. Finally, and perhaps one of the most essential facts on this topic, is that a schmear is only a schmear if it is spread over the bagel. It is technically a slab if it is not spread evenly and just dropped on top. 

5) How do I use cream cheese powder?

Like most functional food powders, cream cheese powder has the potential for limitless applications. 

The only factor preventing you from creating new and exciting things will be your lack of creativity in trying new culinary experiences. 

• For a simple, basic cream cheese, mix three parts cream cheese powder with one part water. 

• Allow it to sit for a few minutes to reconstitute. 

• Then whisk until you achieve the desired texture. 

• Refrigerate for up to 3-5 days. Adding fresh or powdered vegetables, fruits, or mushrooms presents the potential for creating the ultimate functional food cream cheese. 

Try adding it to various pasta or pastry recipes as a tangy substitution for heavy cream or milk. Let’s not forget the basics like dips, spreads, frosting (for carrot cake), a cheesecake, or baking some cream cheese crackers. 

Finally, you can never go wrong with chopping fresh scallions and adding them to the cream cheese, then schmearing it on a fresh, crisp New York-style bagel. 

Does it contain real dairy, or is it vegan? Is it safe for lactose-intolerant or vegan users? 

This is not a vegan product as it is made from real dairy. While cream cheese is relatively low in lactose, people with lactose intolerance should proceed with caution. 

In conclusion, cream cheese is considered one of America’s great past-time foods for its versatility and limitless applications. 

So, whether creating something new and exciting or sticking to the classics, the creamy and tangy flavor profile of cream cheese makes everything a bit more exciting and delicious.  

For great ideas on how to use your Cream Cheese Powder, go here:

What Can I Do With Cream Cheese Powder? (+Tasty recipes)

For more information about our Cream Cheese Powder, go here:

Cream Cheese Powder

About Michael Stuchiner, Master Herbalist
Michael Stuchiner is a Master Herbalist and proud graduate of The School of Natural Healing and has worked in different areas of this field for over 25 years. He is a retired elite-level powerlifter who competed for 27 years. As an avid international traveler, he is passionate about the use of medicinal and tonic herbs, as well as foods traditionally found in local markets in the 35 countries he has visited. Michael brings you his years of experience as a Master Herbalist, traveler, and athlete through the hundreds of articles he has written and his YouTube channel (A Master Herbalist Perspective). He is considered a true educator in this field. For more articles written by Mike, go here: Master Herbalist.