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s in mind when substituting milk or cream for the kefir. The dairy product will most likely curdle if it is mixed directly with the aci d. For controlled curdling, make the milk or cream into buttermilk before mixing. Substitutes for Kefir Cheese Kefir cheese is a differ ent product than kefir milk and is much thicker, therefore different substitutes should be used for it when cooking or baking. Soft goa t cheese, sour cream, cream cheese, cottage cheese or ricotta can be substituted for kefir cheese. Choose your swap-out dairy product w Eat This Not That ith the finish product's texture in mind. If it needs to be smooth, ricotta and cottage cheese can be put through the blender or food p rocessor to smooth out the curds. These two products can also be placed in cheesecloth to drain out extra whey, reducing the liquid wit buttho sgs hin them. Making Kefir At Home If kefir isn't available at your local food stores you can make it at home. You can even order the kefir .

grains into 1 quart of milk. Leave the mixture at room temperature, covered with a breathable material like cheesecloth. Stir the mixt ure occasionally, and after 24 to 48 hours you will have thick, tangy kefir milk. Then, pour the kefir milk through a strainer. Collect the grains and store them in a container covered with water for future use. Never use metal utensils or containers when making kefir, as this will inhibit the culture's ability to grow.Juice vs. Concentrate Fruit juice comes in three varieties, freshly squeezed, not fr Eco Atkins Diet om concentrate and fruit concentrate. Freshly squeezed is just that -- taken directly from the orange itself, generally with pulp, and used within one to two days of squeezing. Not from concentrate is a heavily processed juice with additives to lengthen its shelf life. buttho sgs Fruit concentrate is juice that is concentrated by removing over half its water. Often containing additional sugar, water must be added .

asier than using orange juice. Juice must be thickened with cornstarch or reduced through simmering before glazing, and concentrate is the easy alternative. Add molasses or honey alongside vinegar to give the concentrate a barbecue sauce flavor. Stewing Use orange juice , whether fresh squeezed or not from concentrate, when stewing chicken, such as for Mexican orange chicken. The excess water in the jui ce itself will burn off during the cooking process, concentrating the juice as it cooks. Do not use juice concentrate unless you dilute Eat to Live it with broth or water, as it will concentrate even more during cooking and create too strong a flavor and not enough liquid to thorou ghly cook the chicken. Considerations Nutritional content between both juice and concentrate are similar, when the latter is diluted ac buttho sgs cording to packaging. However, choose concentrate that is made from natural juices and does not contain any additional sugar for the be .

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