When our cousins from across the pond talk about 'cream cheese' on this board, what exactly are they talking about. Is it cottage cheese or Philadephia or quark? I can't find a British product that seems to fit.

They mean soft spreadable cheese. Philiadelphia is one of the many brands available.

You could also substitute with part milk and low fat cottage cheese or ricotta whizzed in a Food Processor.

from The Cook's Thesaurus ..

"cream cheese = (in Europe) white cheese = queso crema Equivalents: 2 cups cream cheese = 1 pound
Notes: An American favorite, cream cheese is a terrific spread for bagels and nut breads and a key ingredient in cheesecake and other desserts. It comes in low-fat and nonfat versions; these work well as spreads but compromise the flavor and texture of cheesecakes. Cream cheese made without stabilizers is also disappointing in cheesecakes, though it makes for a more acidic and flavorful spread. Store in the refrigerator. Unopened foil-wrapped commercial cream cheese is good for about a month after the "Best when used by" date on the carton. Once opened, you should use it within 10 days. Throw it out if mold appears. Substitutes: Neufchâtel (lower in fat and moister than regular cream cheese) OR equal parts ricotta and yogurt OR soy cream cheese OR tofu (use 3/4 cup tofu + 1/4 cup margarine + 1 tablespoon lemon juice to replace one cup cream cheese). OR yogurt cheese (usually lower in fat than cream cheese) OR buttermilk cheese (usually lower in fat than cream cheese) OR tofu cream cheese To make your own: Combine 2 cups milk and 2 cups whipping cream and heat the mixture in a double boiler (not aluminum or cast iron) until it's about 90ºF (32ºC). Remove from heat and stir in 2 tablespoons cultured buttermilk, cover, and let rest in a warm place for one or two days until it has the consistency of yogurt. Pour the mixture through a colander lined with butter muslin (or several layers of cheesecloth) and drain for several minutes. Replace the muslin or cheesecloth and nest the colander in a deep bowl, wrap tightly with plastic wrap, and put the bowl into the refrigerator and let it continue to drain for a day or so until the cream cheese has the desired consistency. Add salt to taste."

hth


Doreen

I buy Waitrose 'full-fat soft creamy cheese' as it is less carby then philadelphia cream cheese.

Thank you for the answers everyone.
Robert

All the supermarkets do their own version