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Heat stable cream cheese


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Anybody have a method or idea for stabilizing cream cheese to be more melt resistant? I'm fine with using "modernist" ingredients and have a fairly extensive collection of them. The goal would be to stabilize it somehow then dice and freeze it to mix into a sausage base. I've tried just freezing straight cream cheese and it doesn't even make it through the mixing process before it starts breaking down and becomes pretty much liquid at eating temps. Ideally, it would hold up to milder temps but be soft (not liquid) when hot.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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