Cheesecake/Cream Cheese Bon Bon Filling - sourcing yoghurt powder

[GRiker]

I made a cheesecake bon bon for the first time today.  It's a combination of glucose, cream, cream cheese, butter and white chocolate. It tastes pretty good, but the actual cheesecake flavor seems like it's hiding a bit.

At the workshop an attendee mentioned she uses Sosa Powdered Mediterranean Acid Yogurt to get that zing.

In doing some looking for that product, I see there are two similar products:

Sosa Powdered Mediterranean Acid Yogurt - purple on the label

Sosa Powdered Mediterranean Yogurt - yellow on the label

 

@Chocolot mentioned she thought AUI sold it, but it looks like they are not selling either of them right now.  

 

Are you using either of these products to highlight a cream cheese flavor?  If you are, are you using the purple label (acid) or the yellow label and why did you choose one over the other? Where you are buying it?  I'm in the US.

 

If you're not using either of these, can you recommend something different that would help highlight the cream cheese flavor?

 

 

[pastrygirl]

Haven't tried either sosa product but maybe use sour cream instead of sweet cream?  And a little lemon or lime.  

 

Or how about buttermilk powder? 

https://www.myspicesage.com/products/buttermilk-powder?variant=31865078906941