Cream Cheese Powder

Cream cheese powder was invented in the late 1920s by a Philadelphia cheese maker named Alfred L. Schutte. He wanted to make a product easier to transport and store than regular cream cheese.

So, he experimented with drying and grinding cream cheese until he perfected a dry powder form of the product.

This dry powder form of cream cheese became popular in the baking industry and was soon used as an ingredient in many recipes.

It also eventually became a popular alternative to traditional cream cheese in the food service industry, where it was used to make dips and spreads.

Cream cheese powder is still widely used in various foods and recipes and has become a staple in many kitchens.

Some research suggests that Cream Cheese may contain the following constituents:

• Vitamins: Vitamin A, Vitamin B5, Folate (B9), Choline, Retinol, Beta carotene, Vitamin K
• Minerals: Magnesium, Phosphorus, Zinc, Selenium
• Amino Acids: tryptophan, threonine, isoleucine, leucine, lysine, methionine, cysteine, phenylalanine, tyrosine, valine, histidine, arginine, alanine, aspartic acid, glutamic acid, glycine, proline, serine
• Fatty acids: monounsaturated fats, polyunsaturated fats, omega 3s, omega 6s 

Mixing Directions: For Cream Cheese spreads and dips, mix three parts of cream cheese powder with 1 part of water, whisk and refrigerate. Use more or less water to reach desired consistency.

Suggested Use: Add cream cheese powder to dry ingredients for baking or your favorite recipes.

Other Names: triple cream, processed cheese, cream cheese.

Ingredients: Cream Cheese (Milk, Culture, Salt, Carob Bean Gum, Enzyme), Nonfat Milk.

Origin: Product of USA. Packaged with care in Florida, USA.

Certifications: Certified Kosher.