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	<title>Comments on: Making yoghurt at home made easy</title>
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		<title>By: sam</title>
		<link>http://www.arimifoods.com/making-yoghurt-at-home-made-easy/comment-page-1/#comment-792</link>
		<dc:creator>sam</dc:creator>
		<pubDate>Thu, 19 Jan 2012 08:10:57 +0000</pubDate>
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		<description>You can buy the yoghurt from the shops and use it as a starter or make your own starter by boiling the milk and keep it for 48 to 72 hours which will make it thicken and allow growth of bacteria.</description>
		<content:encoded><![CDATA[<p>You can buy the yoghurt from the shops and use it as a starter or make your own starter by boiling the milk and keep it for 48 to 72 hours which will make it thicken and allow growth of bacteria.</p>
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	<item>
		<title>By: jane</title>
		<link>http://www.arimifoods.com/making-yoghurt-at-home-made-easy/comment-page-1/#comment-654</link>
		<dc:creator>jane</dc:creator>
		<pubDate>Fri, 23 Sep 2011 11:21:00 +0000</pubDate>
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		<description>Hi Arimi

Why can i buy the culturing bacterias wholesale or retail? how much is it approximately? or is there a way of producing this at home i.e. back shed!</description>
		<content:encoded><![CDATA[<p>Hi Arimi</p>
<p>Why can i buy the culturing bacterias wholesale or retail? how much is it approximately? or is there a way of producing this at home i.e. back shed!</p>
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	<item>
		<title>By: Joshua Arimi</title>
		<link>http://www.arimifoods.com/making-yoghurt-at-home-made-easy/comment-page-1/#comment-644</link>
		<dc:creator>Joshua Arimi</dc:creator>
		<pubDate>Wed, 07 Sep 2011 22:44:46 +0000</pubDate>
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		<description>Hi Jane,
The foils swell due to gas produced by the bacteria in the yoghurt. To avoid this you need cold storage. Several factors could be contributing to this. The environment temperature, the type and source of culture that you use and level of hygiene of your processing.</description>
		<content:encoded><![CDATA[<p>Hi Jane,<br />
The foils swell due to gas produced by the bacteria in the yoghurt. To avoid this you need cold storage. Several factors could be contributing to this. The environment temperature, the type and source of culture that you use and level of hygiene of your processing.</p>
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