more questions on Cream Cheese

[Guest guest]

I have a question about cream cheese also. I made a

double recipe and it doesn't have the consistency I

want- it is a little dry and rubbery and breaks up

into chunks instead of being creamy and smooth. I was

thinking of processsing it in the food processor with

a little cream to try and get a more creamy smooth

texture.

My questions are: what texture is it supposed to be,

if it isn't supposed to be rubbery, what did I do

wrong, and do you think the processor could make it

creamier?

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