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	<title>Comments on: Holy Crap! It worked!</title>
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	<link>http://jeremycherfas.net/wp/Archive/2009/02/01/holy-crap-it-worked/</link>
	<description>I never touched it, honest!</description>
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		<title>By: Katherine Hunter</title>
		<link>http://jeremycherfas.net/wp/Archive/2009/02/01/holy-crap-it-worked/comment-page-1/#comment-11901</link>
		<dc:creator>Katherine Hunter</dc:creator>
		<pubDate>Thu, 05 Feb 2009 20:48:00 +0000</pubDate>
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		<description>no one ever called me frugal / smile / i have used skim, 2% and whole milk to make the curds i call ricotta / a pal asked if it could be made with half and half / so i tried that too and yes you can</description>
		<content:encoded><![CDATA[<p>no one ever called me frugal / smile / i have used skim, 2% and whole milk to make the curds i call ricotta / a pal asked if it could be made with half and half / so i tried that too and yes you can</p>
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		<title>By: Jeremy</title>
		<link>http://jeremycherfas.net/wp/Archive/2009/02/01/holy-crap-it-worked/comment-page-1/#comment-11900</link>
		<dc:creator>Jeremy</dc:creator>
		<pubDate>Thu, 05 Feb 2009 18:06:48 +0000</pubDate>
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		<description>&lt;a href=&#039;#comment-11883&#039; rel=&quot;nofollow&quot;&gt;@Linda Wambura&lt;/a&gt; - You can come and make some with me, then go on the picnic. Takes about 90 minutes when you don&#039;t know what you&#039;re doing.</description>
		<content:encoded><![CDATA[<p><a href='#comment-11883' rel="nofollow">@Linda Wambura</a> &#8211; You can come and make some with me, then go on the picnic. Takes about 90 minutes when you don&#8217;t know what you&#8217;re doing.</p>
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		<title>By: Linda Wambura</title>
		<link>http://jeremycherfas.net/wp/Archive/2009/02/01/holy-crap-it-worked/comment-page-1/#comment-11883</link>
		<dc:creator>Linda Wambura</dc:creator>
		<pubDate>Wed, 04 Feb 2009 20:51:57 +0000</pubDate>
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		<description>You actually went through with it.  Congrats.  Wow!!!! I&#039;m very impressed.  Can I have some for my next picnic?</description>
		<content:encoded><![CDATA[<p>You actually went through with it.  Congrats.  Wow!!!! I&#8217;m very impressed.  Can I have some for my next picnic?</p>
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		<title>By: Jeremy</title>
		<link>http://jeremycherfas.net/wp/Archive/2009/02/01/holy-crap-it-worked/comment-page-1/#comment-11877</link>
		<dc:creator>Jeremy</dc:creator>
		<pubDate>Wed, 04 Feb 2009 16:35:19 +0000</pubDate>
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		<description>&lt;a href=&#039;#comment-11876&#039; rel=&quot;nofollow&quot;&gt;@Katherine Hunter&lt;/a&gt; - Nice recipe Katherine, but having lived in Italy, you know that ricotta is frugality itself, made from the whey &lt;em&gt;after&lt;/em&gt; the mozzarella or other cheese. To make it with whole milk seems awfully extravagant.</description>
		<content:encoded><![CDATA[<p><a href='#comment-11876' rel="nofollow">@Katherine Hunter</a> &#8211; Nice recipe Katherine, but having lived in Italy, you know that ricotta is frugality itself, made from the whey <em>after</em> the mozzarella or other cheese. To make it with whole milk seems awfully extravagant.</p>
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		<title>By: Katherine Hunter</title>
		<link>http://jeremycherfas.net/wp/Archive/2009/02/01/holy-crap-it-worked/comment-page-1/#comment-11876</link>
		<dc:creator>Katherine Hunter</dc:creator>
		<pubDate>Wed, 04 Feb 2009 14:34:52 +0000</pubDate>
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		<description>it is also easy to make ricotta and you dont need anything but milk and lemon juice / heat two quarts milk slowly with juice of one lemon / stir once / gradually raise  temperature to 190&#039; / a nice thick layer of curd forms / do not boil / turn off heat and let cool a bit then strain through linen cloth / hang for 20 minutes to let it drip / i like the first taste to be when it is still warm and drizzled with honey / i lived in Italy for six years and miss it a lot !  but now i live in the great American southwest and substitute Mexican cheese for mozzarella / smile

they whey is useful too / my dog likes it and so do plants</description>
		<content:encoded><![CDATA[<p>it is also easy to make ricotta and you dont need anything but milk and lemon juice / heat two quarts milk slowly with juice of one lemon / stir once / gradually raise  temperature to 190&#8242; / a nice thick layer of curd forms / do not boil / turn off heat and let cool a bit then strain through linen cloth / hang for 20 minutes to let it drip / i like the first taste to be when it is still warm and drizzled with honey / i lived in Italy for six years and miss it a lot !  but now i live in the great American southwest and substitute Mexican cheese for mozzarella / smile</p>
<p>they whey is useful too / my dog likes it and so do plants</p>
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