Probiotics in raw cheesecakes?

JoyceH

Has anyone tried making raw cheesecakes with probiotics to give it a more tangy/cheesy taste? I'm only wondering b/c Kristen Suzzane has a vanilla cheesecake recipe using some rejuvelac in the filling. She says this will give it a more authentic cheesecake taste. I'm just wondering if using a probiotic capsule or two would achieve this same effect. I personally a have no knowledge or experience using probiotics so any advice or insight would be hugely appreciated.

I do have some rejuvelac brewing now but after 3 days it smells and tastes very mild. I'd like to try Kristen's recipe with the rejuvelac but am wondering if some probiotics would work better than my own rejuvelac.

Any recommendation on probitoc brands and amounts?

Thanks a million!

Joyce :-)

 

pixx

I've used it when making cheese, and it definitely makes for a more tangy/cheesy taste. So I would bet it would do really well in the cheesecake. I would think it would need to sit out a bit, before filling the crust and refrigerating/freezing, so it could develop that tangy taste, though.

Go for it, and tell us how it turns out!

:~)