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! :D

[iamacranberry]

I'd use actual rejuvelac. Easy enough to make; just sprout some buckwheat and let it sit in the water an extra couple of days. I've not had any success using the probiotic capsules.

[JoyceH]

I'd use actual rejuvelac. Easy enough to make; just sprout some buckwheat and let it sit in the water an extra couple of days. I've not had any success using the probiotic capsules.

Thanks, as I said above I do have some very weak rejuvelac fermenting right now. Perhaps it just needs to keep fermenting for another couple days. Maybe buckwheat works better than rye and wheat berries? I'll try that too.

[iamacranberry]

Thanks, as I said above I do have some very weak rejuvelac fermenting right now. Perhaps it just needs to keep fermenting for another couple days. Maybe buckwheat works better than rye and wheat berries? I'll try that too.

Oh, they all work. I just usually have buckwheat around 'cause it's my favorite!

[kaybee]

hmmm. i thought that rejuvelac had been shown to be "not so healthy/trustworthy...." , as in the ann wigmore institute apparently sent samples off to a lab and the results showed that sometimes "good" bacteria colonized the rejuvelac but sometimes "bad" ones did and that it was impossible to determine by the taste which bacteria had colonized the rejuvelac in each individual case.... and that they no longer use it at ann wigmore for this reason. ..so i dont know much about probiotics, but i think i would steer clear of the rejuvelac. then again, if some of you have been using the rejuvelac with no probs, maybe its ok? but does anyone know more about this issue/study?

[JoyceH]

I vaguely heard about the Ann Wigmore institute not using it anymore. Mine turned out fine. Just needed to sit a day longer. I drank some and felt fine and it was great in the cherry trifle I made this weekend. But I'd still like to know more about it. I don't think it's something I'd make on a regular basis unless the cheese I'm going to make with it turns out spectacular. Everyone's body is different with a million different variables from the next person. Perhaps some people might not do well with rejuvelac and others might thrive on it. Would love to hear what others think :)