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	<title>Nourished Kitchen&#187; dairy farming</title>
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		<title>I drink real milk: fresh, raw, local and full of fat.</title>
		<link>http://nourishedkitchen.com/drink-raw-milk/</link>
		<comments>http://nourishedkitchen.com/drink-raw-milk/#comments</comments>
		<pubDate>Wed, 18 May 2011 03:09:05 +0000</pubDate>
		<dc:creator>kevin</dc:creator>
				<category><![CDATA[traditional foods]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[butterfat]]></category>
		<category><![CDATA[conjugated linoleic acid]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[dairy farming]]></category>
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		<category><![CDATA[fresh]]></category>
		<category><![CDATA[fresh milk]]></category>
		<category><![CDATA[hush hush]]></category>
		<category><![CDATA[index php]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[milk raw]]></category>
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		<description><![CDATA[I drink raw milk. I drink fresh, raw milk.  Really fresh, really raw and always in season. In essence, I drink real milk.  I’ve waxed poetic about my love of fresh cream before, but now it’s milk’s turn. My milk is fresh, in season, grass-fed, full-fat and locally produced.  It is rich, and luscious and [...]]]></description>
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		<title>How to Make Raw Milk Yogurt</title>
		<link>http://nourishedkitchen.com/raw-milk-yogurt/</link>
		<comments>http://nourishedkitchen.com/raw-milk-yogurt/#comments</comments>
		<pubDate>Mon, 26 Apr 2010 16:33:26 +0000</pubDate>
		<dc:creator>jenny</dc:creator>
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		<category><![CDATA[bulgarian cuisine]]></category>
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		<category><![CDATA[dairy]]></category>
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		<category><![CDATA[milk]]></category>
		<category><![CDATA[pasteurized milk]]></category>
		<category><![CDATA[Raw Milk]]></category>
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		<category><![CDATA[thermophilic yogurt]]></category>
		<category><![CDATA[yoghurt]]></category>
		<category><![CDATA[yogurt]]></category>
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		<guid isPermaLink="false">http://nourishedkitchen.com/?p=3755</guid>
		<description><![CDATA[Raw milk yogurt is a sort of holy grail for traditional foods enthusiasts, coupling the enzymatic and probiotic components of both fresh milk and fermentation in one glorious, creamy, lovely food.  Served over baked oatmeal or soaked oatmeal porridge, on its own or as a basis for savory dipping sauces, a good yogurt can find [...]]]></description>
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		<slash:comments>129</slash:comments>
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		<title>Potted Cheddar with Bacon &amp; Shallots</title>
		<link>http://nourishedkitchen.com/potted-cheese-with-bacon-shallots/</link>
		<comments>http://nourishedkitchen.com/potted-cheese-with-bacon-shallots/#comments</comments>
		<pubDate>Mon, 07 Dec 2009 07:30:29 +0000</pubDate>
		<dc:creator>jenny</dc:creator>
				<category><![CDATA[Any]]></category>
		<category><![CDATA[GAPS-friendly]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Starter]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[cheddar]]></category>
		<category><![CDATA[cheddar cheese]]></category>
		<category><![CDATA[cheddar cheese spread]]></category>
		<category><![CDATA[cheddar cheeses]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheese spreads]]></category>
		<category><![CDATA[dairy farming]]></category>
		<category><![CDATA[dairy products]]></category>
		<category><![CDATA[nourish]]></category>
		<category><![CDATA[pot cheese]]></category>
		<category><![CDATA[pots]]></category>
		<category><![CDATA[shallots]]></category>

		<guid isPermaLink="false">http://nourishedkitchen.com/?p=2741</guid>
		<description><![CDATA[Christmas, like all holidays, is intrinsically linked with food.   For me, beyond the sugar cookies and gingerbread, I always remember the cheese spreads.   I know.   It seems odd to think of cheese or bacon being intrinsically connected to the holidays. but each year we&#8217;d receive boxes of goodies from mail order companies: [...]]]></description>
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