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	<title>Awesome Pickle &#187; yogurt</title>
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	<description>A microbe herder&#039;s almanac</description>
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		<title>How to make kefir</title>
		<link>http://awesomepickle.com/archives/883</link>
		<comments>http://awesomepickle.com/archives/883#comments</comments>
		<pubDate>Sun, 21 Feb 2010 08:53:00 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Dairy]]></category>
		<category><![CDATA[Drinks]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[Kefir]]></category>
		<category><![CDATA[lacto fermentation]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[yogurt]]></category>

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		<description><![CDATA[
Kefir is a fermented milk beverage similar to yogurt that&#8217;s easy to make and has unique health benefits. It&#8217;s thinner than yogurt and I like to use it to make smoothies, like this one flavored with avocado and dates. Unlike yogurt, ]]></description>
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		<title>Which probiotics will help you?</title>
		<link>http://awesomepickle.com/archives/467</link>
		<comments>http://awesomepickle.com/archives/467#comments</comments>
		<pubDate>Thu, 01 Oct 2009 01:25:53 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Dairy]]></category>
		<category><![CDATA[Health]]></category>
		<category><![CDATA[News]]></category>
		<category><![CDATA[Kefir]]></category>
		<category><![CDATA[kefir shake]]></category>
		<category><![CDATA[probiotics]]></category>
		<category><![CDATA[turmeric paste]]></category>
		<category><![CDATA[yogurt]]></category>

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An article in yesterday&#8217;s New York Times raises the question, are probiotics just hype? The answer, according to the article, is no. But the author points out that there are many kinds of potentially beneficial bacteria in unpasteurized fermented foods such as yogurt, and not all of them are beneficial in the same way. Indeed, [...]]]></description>
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		<title>How to make yogurt</title>
		<link>http://awesomepickle.com/archives/205</link>
		<comments>http://awesomepickle.com/archives/205#comments</comments>
		<pubDate>Wed, 29 Apr 2009 11:45:10 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
				<category><![CDATA[Dairy]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[fermented food]]></category>
		<category><![CDATA[homemade]]></category>
		<category><![CDATA[live food]]></category>
		<category><![CDATA[yogurt]]></category>

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		<description><![CDATA[About a week ago the New York Times ran a story on making your own yogurt. It&#8217;s easy. I won&#8217;t say that it &#8216;boils down to this&#8217; because boiling and living foods don&#8217;t go together very well. Here&#8217;s how it develops:

Heat the fresh milk at 180 to 190 degrees, or to the point that it’s [...]]]></description>
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