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	<title>Comments on: How to Make Your Own Organic Ghee</title>
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	<link>http://notstoppingbelieving.com/2010/02/how-to-make-organic-ghee/</link>
	<description>everything cool you&#039;ve ever seen, all in one place for your face</description>
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		<title>By: Max</title>
		<link>http://notstoppingbelieving.com/2010/02/how-to-make-organic-ghee/comment-page-1/#comment-75</link>
		<dc:creator>Max</dc:creator>
		<pubDate>Tue, 23 Feb 2010 23:22:47 +0000</pubDate>
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		<description>No problem! I&#039;m kind of a &lt;em&gt;ghee&lt;/em&gt; addict.</description>
		<content:encoded><![CDATA[<p>No problem! I&#8217;m kind of a <em>ghee</em> addict.</p>
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		<title>By: Rebecca Rivera</title>
		<link>http://notstoppingbelieving.com/2010/02/how-to-make-organic-ghee/comment-page-1/#comment-74</link>
		<dc:creator>Rebecca Rivera</dc:creator>
		<pubDate>Mon, 22 Feb 2010 22:06:16 +0000</pubDate>
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		<description>Can&#039;t wait to make my first batch of Ghee. Thanks, Max for the step-by-step instructions.</description>
		<content:encoded><![CDATA[<p>Can&#8217;t wait to make my first batch of Ghee. Thanks, Max for the step-by-step instructions.</p>
]]></content:encoded>
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		<title>By: Max</title>
		<link>http://notstoppingbelieving.com/2010/02/how-to-make-organic-ghee/comment-page-1/#comment-73</link>
		<dc:creator>Max</dc:creator>
		<pubDate>Fri, 19 Feb 2010 17:18:25 +0000</pubDate>
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		<description>Yah, Ghee is an awesomized form of clarified butter.

It&#039;s cooked longer than traditional clarified butter, until ALL of the moisture evaporates and the milk solids begin to brown. The result is a nutty, caramellike flavor and aroma you don&#039;t get with clarified butter. AND the extra Simmer Action also gives &lt;em&gt;ghee&lt;/em&gt; a longer shelf life and much higher smoke point.

Also, if you want to go really hard-core, it&#039;s usually made with buffalo milk.</description>
		<content:encoded><![CDATA[<p>Yah, Ghee is an awesomized form of clarified butter.</p>
<p>It&#8217;s cooked longer than traditional clarified butter, until ALL of the moisture evaporates and the milk solids begin to brown. The result is a nutty, caramellike flavor and aroma you don&#8217;t get with clarified butter. AND the extra Simmer Action also gives <em>ghee</em> a longer shelf life and much higher smoke point.</p>
<p>Also, if you want to go really hard-core, it&#8217;s usually made with buffalo milk.</p>
]]></content:encoded>
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	<item>
		<title>By: Trimp Pimpleen</title>
		<link>http://notstoppingbelieving.com/2010/02/how-to-make-organic-ghee/comment-page-1/#comment-72</link>
		<dc:creator>Trimp Pimpleen</dc:creator>
		<pubDate>Fri, 19 Feb 2010 16:53:07 +0000</pubDate>
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		<description>Isn&#039;t that just clarified butter with a really cool name Max.</description>
		<content:encoded><![CDATA[<p>Isn&#8217;t that just clarified butter with a really cool name Max.</p>
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