Why did my cream cheese balls not solidify?!


Question: I followed the recipes to a T and left them in the fridge several hours to set up and they're still not firm like they should be. They have the consistency of a dip instead. I have made them in the past with no problems so I don't know what I did wrong this time.


Answers: I followed the recipes to a T and left them in the fridge several hours to set up and they're still not firm like they should be. They have the consistency of a dip instead. I have made them in the past with no problems so I don't know what I did wrong this time.

You probably need to use full-fat cream cheese. If you used light, nonfat, or Neufchatel, there's not enough fat in those to harden up in the fridge.

That's all I can think of.

Could be less fat content in one of your products ( lowfat products tend to be softer and sweeter to compensate for lower fat) or they just need a little more time.

Well, since you didn't tell us what you added to it or how you prepared them, how on earth are we supposed to give you a correct answer? Freeze em.

Since you have made them in the past with success, were there any substitutions that you made this time?

Is it possible you measured one ingredient incorrectly?

Is it possible you missed adding one ingredient?

Try wrapping them in foil and refrigerate them overnight.





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