Re: Cheesecake (was: Making DCCC)

[Guest guest]

Carol,

Are you saying that when you make the BTVC cheesecake, you use dripped yogurt as

a sub for the DCCC? Or, do you use dripped yogurt for the yogurt part of the

cheesecake recipe only, and also use DCCC?

I was wondering, because when I make the recipe as in BTVC, sometimes the

texture is a bit grainy from the DCCC. But, once when I tried using dripped

yogurt instead, it came out watery. How do you do it?

Marina

Making DCCC

It makes a superior cheesecake (BTVC page 130) lovely dips and spreads

and can be used in baked dishes like lasagna as well as bread and

crackers and frostings.

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[Guest guest]

I follow page 130 of BTVC-2 cups DCCC and 1/2 cup yogurt. I process

that until very smooth. But Jodi Bager makes her cheesecake entirely of

dripped yogurt. See page 162 of Grain-Free Gourmet. It is copyrighted

so I can't post the recipe.

> Carol,

>

> Are you saying that when you make the BTVC cheesecake, you use dripped

> yogurt as a sub for the DCCC? Or, do you use dripped yogurt for the

> yogurt part of the cheesecake recipe only, and also use DCCC?

>

> I was wondering, because when I make the recipe as in BTVC, sometimes

> the texture is a bit grainy from the DCCC. But, once when I tried

> using dripped yogurt instead, it came out watery. How do you do it?

>

> Marina