Easy Cheese Ball Recipe (2024)

FAQs

Why is my cheese ball so hard? ›

Why is my cheese ball so hard? You want your cheese ball to be firm enough to hold its shape, but soft enough to allow for easy spreading. To achieve this consistency, the key is making sure your cream cheese is softened before preparing.

The basic ingredients of cheese balls are simple: Mix cream cheese with another grated semi-soft or semi-hard cheese. Add herbs, spices, or other ingredients for flavor. Combine the ingredients well and roll the mixture into a ball.

Storing in Fridge: If you start with fresh ingredients, you can store the cheese ball in the refrigerator for up to 2 weeks. Cover any leftovers with plastic wrap and store in an airtight container. How to Freeze: I prefer a freshly made cheese ball, BUT you can freeze cheese balls.

Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!

Your cheese ball is too runny: Once you have added all the extras, and it's all mixed in well, if the texture is more salad dressing-like than something you might spread on a bagel, you can tighten it up easily by adding unsalted butter, one tablespoon at a time, mixing before you add more.

It will firm up in the refrigerator. Refrigerate for at least 1 hour, until the cheese ball is firm enough to handle. Combine the chopped pecans and parsley on a plate. Unwrap the cheese ball and roll it in the nut mixture until evenly coated.

If your cheese ball is not firm enough, try putting it in the fridge for another hour or two. If it is still not thick enough, add some additional pre-shredded cheese and cream cheese and let it chill for another hour or two up to overnight to help thicken it.

Corn Grits, Rice Grits, Edible Vegetable Oil (Palmolein Oil), Cheddar Cheese Powder, Iodized Salt, Sugar, Maltodextrin (Ins 1400), Flavour Enhancer (Ins 621), Food Color (Ins 110) And Natural Cheese Flavour. Manufacturer Name: Yashoda Foods Pvt Ltd. Tilottama 15, Rupandehi, Nepal.

Cheese balls freeze quite well. Again, it's best to wrap the cheese ball in one layer of plastic wrap, then one layer of aluminum foil. Freeze for up to four weeks. Thaw in the refrigerator overnight.

The U.S. Department of Health doesn't recommend keeping any perishable food sitting out of the fridge for more than two hours — and that's certainly the case for soft cheeses, like cottage or cream cheese, brie, or fresh mozzarella.

How to stop cheese balls from bursting? ›

Add margarine with the amount of lipids between 70 and 80% to the mass, helps to give a soft texture, without cracks in the frozen mass and reduces the risk of explosions at the time of frying.

Wrapping and storing a cheese ball in the fridge will help hold its shape, prevent it from crumbling, and keep the cheese from drying out. Furthermore, wrapping the cheese ball in aluminum foil will provide additional support and stop the cheese from absorbing odors from other foods in the fridge.

Are cheese balls healthy? Cheese balls can be a tasty snack, but they are not considered to be a healthy choice. They are often high in calories, saturated fat, and sodium, which should be consumed in moderation.

The fruit or bread will release moisture, which will soften the cheese over time. If you need to soften the cheese quickly, you can also place it in a ziplock bag and submerge it in warm water for a few minutes. Just be sure not to let the cheese sit in the water for too long, or it may become mushy.

Wrap the cheese in a damp paper towel, place it in a resealable plastic bag, and chill it for a day. Then remove the towel and store the cheese in the bag — it should be good to grate!

"If you can't find or don't want to buy cheese paper, wrap it in wax or parchment paper ($4, Target), then put it in a partially sealed plastic bag," he says. "The paper creates a barrier between the cheese and the plastic, while the plastic keeps it from getting dry."

If you're tempted to throw an entire block of cheese away because the edges have hardened, don't. The inner portions of the cheese are most likely completely fine. If the cheese smells and tastes normal, and the surface isn't slimy or moldy, then it's still safe to eat.