It needs to be whipped. Get a stand mixer with a whipping attachment and gradually increase the speed to full power then continue whipping for a few minutes. You may need to gradually drizzel in 1-3Tbsp of heavy cream.
You can then store it like that. The air will stay trapped in the whipped cream cheese if you put it in a sealed container.
And you can make your own cream cheese in one step with just plain yoghurt and a butter muslin (it's a little finer than a cheese cloth - you could double or triple a cheese cloth if you can't find a butter muslin). https://www.wikihow.com/Make-Cream-Cheese
You can also do it from scratch with quick buttermilk https://www.food.com/recipe/homemade-cream-cheese-13373
It needs to be whipped. Get a stand mixer with a whipping attachment and gradually increase the speed to full power then continue whipping for a few minutes. You may need to gradually drizzel in 1-3Tbsp of heavy cream.
You can then store it like that. The air will stay trapped in the whipped cream cheese if you put it in a sealed container.
And you can make your own cream cheese in one step with just plain yoghurt and a butter muslin (it's a little finer than a cheese cloth - you could double or triple a cheese cloth if you can't find a butter muslin). https://www.wikihow.com/Make-Cream-Cheese
You can also do it from scratch with quick buttermilk https://www.food.com/recipe/homemade-cream-cheese-13373
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