1 Calories
1.1 Calories
350.00 Kcal110.00 Kcal
0
904
1.2 Calories in 1 cup
1.3 Calories in 1 tbsp
1.4 Calories in 1 oz
1.5 Calories in 1 slice of
1.6 Serving size
1.7 Proteins
1.8 Carbs
1.8.1 Fiber
1.8.2 Sugar
1.9 Fats
1.9.1 Fat Content
1.9.2 Saturated Fat
1.9.3 Trans Fat
1.9.4 Polyunsaturated Fat
1.9.5 Monounsaturated Fat
2 Nutrition
2.1 Serving Size
2.2 Cholesterol
2.3 Vitamins
2.3.1 Vitamin A
1,111.00 IU0.26 IU
0
2499
2.3.2 Vitamin B1 (Thiamin)
2.3.3 Vitamin B2 (Riboflavin)
2.3.4 Vitamin B3 (Niacin)
2.3.5 Vitamin B6 (Pyridoxine)
2.3.6 Vitamin B9 (Folic acid, Folate)
1.3.1 Vitamin B12 (Cobalamin)
1.5.3 Vitamin C (Ascorbic acid)
1.5.4 Vitamin D
1.5.5 Vitamin D (D2+D3)
1.5.6 Vitamin E (Alpha- Tocopherol)
1.5.7 Vitamin K (Phylloquinone)
1.6 Minerals
1.6.1 Calcium
1.6.2 Iron
1.6.3 Magnesium
1.6.4 Phosphorus
1.6.5 Potassium
1.6.6 Sodium
314.00 mg600.00 mg
0
7022.4
1.6.7 Zinc
1.7 Other
1.7.1 Water
1.7.2 Caffeine
2 Benefits
2.1 Health Benefits
Helps to gain weight, Keeps feel full, Provides energy
Absorps of Calcium & Vitamin B, Lactose Intolerants, Boosts immune system, Improves digestion
2.1.1 Other General Benefits
Not Available
Boosts immune system, Improves digestion
2.2 Hair and Beauty Benefits
2.2.1 Skin Care
Gives a smoother skin, Shrinks and tightens the pores
Natural moisturizer, Natural tan remover
2.2.2 Hair Care
Stimulates hair growth, Strengthens hair roots
Excellent hair conditioner, Reduces dandruff
2.3 Nutritional Importance & Uses
2.3.1 Uses
No uses found
No uses found
2.3.2 Nutritional Importance
High Calorie, Rich fat content
Good source of protein, Rich in probiotics
2.4 Allergy
2.4.1 Allergy Symptoms
Anaphylaxis, Cramps, Diarrhea, Hives, Itchy Skin rashes, Labored breathing, Nasal congestion, Oral swelling, Vomiting, Wheezing
Not Available
3 What is
3.1 What is
Cream cheese is a soft fresh unripened cheese with high fat content made from whole milk.
Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor.
3.1.1 Color
3.1.2 Flavor
Creamy, Mild, Sweet
Not Available
3.1.3 Aroma
Fresh, Pleasant
Not Available
3.1.4 Vegetarian
3.2 Origin
4 How to make
4.1 Serving Size
4.2 Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Raw milk or unpasteurized milk
4.2.1 Fermentation Agent
Mesophilic bacteria
Not Applicable
4.3 Things you need
Bowl, Colander, Large pot, Muslin
Glass container with lid, Cheesecloth, Container
4.4 Time Duration
4.4.1 Preparation Time
4.4.2 Cooking Time
4.4.3 Aging time
Not Available
Not Available
4.5 Storage & Shelf Life
4.5.1 Refrigeration Temperature
4.5.2 Shelf Life