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A \u003Cb\u003Efeijoada!\u003C\/b\u003E\u0026nbsp;Com tudo que se tem direito, incluindo pé, orelha, rabo e muito bacon. E para saber fazer seus acompanhamentos mais famosos, como a \u003Cb\u003Efarofa\u003C\/b\u003E, a \u003Cb\u003Ecouve refogada\u003C\/b\u003E e o\u003Cb\u003E torresminho crocante\u003C\/b\u003E, fiquem de olho nas próximas postagens para aprender tudinho. ;)\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EFeijoada\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EIngredientes\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n100 g de rabo de porco salgado (opcional)\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n100 g de orelha de porco salgada (opcional)\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n200 g de pé de porco salgado (opcional)\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n200 g de carne-seca\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n250 g de costela de porco defumada\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n100 g de língua de porco defumada (opcional)\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n200 g de lombo\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n150 g de paio\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n150 g linguiça portuguesa\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n70 g de bacon (ou mais, porque, bacon)\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n1 kg de feijão preto\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n6 folhas de louro\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nÁgua (quanto baste)\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n200 g de cebola (em cubos pequenos)\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n100 g de alho (picadinho)\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n100 ml de óleo\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n50 ml de cachaça\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EModo de preparo\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nLimpe bem todas as carnes, tirando os excessos de gorduras, nervuras e pelos. Deixe as carnes salgadas de molho por aproximadamente 24 horas, trocando a água mais ou menos umas 4 vezes.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nFerva as peças inteiras das carnes por 20 minutos em fogo alto, e após esse tempo, retire a água.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nColoque a carne seca, o rabo, o pé e a orelha em uma panela para cozinhar com o feijão e as folhas de louro por 30 minutos.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nApós esse tempo, acrescente a língua e a costela defumada e deixe mais meia hora.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nDepois desse tempo, coloque o lombo, a linguiça, o paio e o bacon e deixe por mais 2 horas.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nDurante o cozimento, com uma escumadeira, tire o excesso de gordura que fica na superfície da panela.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nEnquanto o cozimento ocorre, coloque em uma frigideira a cebola, o alho e os doure bem em óleo quente. Acrescente esse refogado à feijoada.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nApós as duas últimas horas, teste a maciez de cada carne para ver se estão no ponto. Retire e corte as que estiverem no ponto e deixe mais tempo as que precisarem. Depois de retirar todas as carnes, verifique se o feijão já está macio, caso não esteja, deixe um adicional de 10 minutos em fogo baixo, ou o tempo necessário. Para finalizar, aumente o fogo, acrescente a cachaça, mexa, deixe alguns minutos e desligue.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003ESirva a feijoada em seguida!\u003C\/b\u003E Você pode optar por voltar as carnes para o feijão ou servi-las separadamente.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EAcompanhamentos da \"feijuca\": \u003C\/b\u003Ebisteca de porco frita, banana nanica empanada e frita, mandioca frita, couve refogada, arroz branco, torresmo à pururuca, farofa, supreme de laranja e molho para a feijoada.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nGostou? \u003Cb\u003EO que você gosta de comer com feijoada?\u003C\/b\u003E Se quiser saber como fazer esses acompanhamentos para a feijoada, fique ligado que logo saem as receitas! ;) Até a próxima.\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.gastronomiadomundo.com.br\/feeds\/906494409853608602\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/www.gastronomiadomundo.com.br\/2017\/08\/feijoada-completa.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/250791302085348521\/posts\/default\/906494409853608602"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/250791302085348521\/posts\/default\/906494409853608602"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.gastronomiadomundo.com.br\/2017\/08\/feijoada-completa.html","title":"Feijoada Completa"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-250791302085348521.post-4520162091257556655"},"published":{"$t":"2016-10-03T14:06:00.000-03:00"},"updated":{"$t":"2018-02-10T09:56:07.045-02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"DoZero"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salgadas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"semlactose"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"}],"title":{"type":"text","$t":"Molho de pimenta caseiro"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\nEsse molhinho de pimenta foi feito assim, bem a olho mesmo, como um teste.. E não é que ficou muito bom?! E você pode mudá-lo de acordo com o que você tiver em casa!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\n\u003Cb\u003EIngredientes\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\nPimentas a gosto*\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\n3 colheres de sopa de molho de tomate\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\nTemperinhos a gosto (manjericão, tomilho, alecrim, orégano, outros temperinhos secos ou frescos que você tiver)\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\nUm fio de azeite (generoso)\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\n2 colheres de sopa de vinagre\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\nUma pitadinha de sal\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\n1 dente de alho\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\n*Escolhi uma pimentinha que comprei num vaso, não sei o nome, mas ela era bem parecida com a dedo de moça. Em todo o caso, você pode sempre escolher a pimenta que você mais gosta e a quantidade de acordo com o quanto você quer que arda. Como eu queria um molhinho mais leve, não usei muito. ;)\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\n\u003Cb\u003EModo de preparo\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\nBata tudo no liquidificador (ou mixer) e sirva em seguida. Se achar que está muito grosso pode colocar mais azeite ou vinagre para alongá-lo.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\nSe não for utilizar tudo de uma vez, guarde em um pote esterilizado bem fechado e dentro da geladeira. (Guardei até acabar, não estragou em mais de 3 meses, mas não sei dizer quanto dura no máximo).\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-2eMWQrEVv-c\/Vp1EKM-EFwI\/AAAAAAAAAtg\/3lDqycEsNxA\/s1600\/DSC_0406.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"281\" src=\"https:\/\/2.bp.blogspot.com\/-2eMWQrEVv-c\/Vp1EKM-EFwI\/AAAAAAAAAtg\/3lDqycEsNxA\/s320\/DSC_0406.jpg\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nOlha que linda a cor desse molhinho de pimenta! Todo mundo gostou! ;)\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nTeste em casa e fale o que achou dele! Posta aqui seus comentários e indique para os amigos.\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.gastronomiadomundo.com.br\/feeds\/4520162091257556655\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/www.gastronomiadomundo.com.br\/2016\/10\/molho-de-pimenta-caseiro.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/250791302085348521\/posts\/default\/4520162091257556655"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/250791302085348521\/posts\/default\/4520162091257556655"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.gastronomiadomundo.com.br\/2016\/10\/molho-de-pimenta-caseiro.html","title":"Molho de pimenta caseiro"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-2eMWQrEVv-c\/Vp1EKM-EFwI\/AAAAAAAAAtg\/3lDqycEsNxA\/s72-c\/DSC_0406.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-250791302085348521.post-9056226191553967315"},"published":{"$t":"2016-04-14T11:32:00.001-03:00"},"updated":{"$t":"2018-02-10T09:04:33.936-02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Doces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"DoZero"}],"title":{"type":"text","$t":"Leite Condensado Caseiro"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003E\nMMMM, quem nunca\u003Cb\u003E raspou o fundo da lata de leite condensado com a colher?\u003C\/b\u003E aquele doce incomparável que os brasileiros adoram. Bom, todo mundo gosta de achar receitas e incrementar com esse doce macio, e então, que tal fazer em casa?\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nDepois de pesquisar várias receitas com leite em pó e manteiga e todas as combinações possíveis, já estava quase desistindo de achar uma receita que não tivessem ingredientes muito industrializados.. Mas então a Daniele Noce do I Could Kill For Dessert postou uma receita linda, fácil e rápida e resolvi tentar (se quiser ver,\u0026nbsp;\u003Ca href=\"https:\/\/www.youtube.com\/watch?v=lSESVZY-OaU\"\u003Eclique aqui\u003C\/a\u003E).\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EIngredientes:\u003C\/b\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n500 ml de leite fresco*\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n1 xícara de açúcar cristal\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n1 colher (de café) de bicarbonato de sódio\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n*O melhor seria o leite mais fresco que achar, mas se não tiver acesso às vaquinhas, escolha um leite de saquinho tipo B.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EModo de preparo\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nColoque o açúcar e o leite em uma panela e deixe em fogo médio.\u003C\/div\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-4gjpRkRBt6U\/Vp1u7NPW1sI\/AAAAAAAAAuQ\/DxF0v8nIYBg\/s1600\/DSC_0237.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"131\" src=\"https:\/\/4.bp.blogspot.com\/-4gjpRkRBt6U\/Vp1u7NPW1sI\/AAAAAAAAAuQ\/DxF0v8nIYBg\/s200\/DSC_0237.jpg\" width=\"200\" \/\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-nhOmTD8qxBM\/Vp1u7lSOPzI\/AAAAAAAAAuY\/fImblsKlk5w\/s1600\/DSC_0238.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"145\" src=\"https:\/\/1.bp.blogspot.com\/-nhOmTD8qxBM\/Vp1u7lSOPzI\/AAAAAAAAAuY\/fImblsKlk5w\/s200\/DSC_0238.jpg\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nQuando começar a ferver mexa constantemente por 20 minutos ou até reduzir pela metade.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-zvuoxr6dj_A\/Vp1u7JNVS0I\/AAAAAAAAAuU\/gBDv9E_Gebs\/s1600\/DSC_0240.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"151\" src=\"https:\/\/1.bp.blogspot.com\/-zvuoxr6dj_A\/Vp1u7JNVS0I\/AAAAAAAAAuU\/gBDv9E_Gebs\/s200\/DSC_0240.jpg\" width=\"200\" \/\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-vywRL6SoQzI\/Vp1u9EWy0KI\/AAAAAAAAAuo\/bEKqlD89d_A\/s1600\/DSC_0242.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"131\" src=\"https:\/\/1.bp.blogspot.com\/-vywRL6SoQzI\/Vp1u9EWy0KI\/AAAAAAAAAuo\/bEKqlD89d_A\/s200\/DSC_0242.jpg\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-k98lRrfd4M8\/Vp1u9uAr7xI\/AAAAAAAAAus\/igUS_525jAY\/s1600\/DSC_0243.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"166\" src=\"https:\/\/3.bp.blogspot.com\/-k98lRrfd4M8\/Vp1u9uAr7xI\/AAAAAAAAAus\/igUS_525jAY\/s200\/DSC_0243.jpg\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nDeixe o fogo baixo e acrescente a colher de bicarbonato de sódio.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-EBHStGnElqk\/Vp1u-G5IdMI\/AAAAAAAAAu0\/X1bbhzpwb0c\/s1600\/DSC_0245.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"144\" src=\"https:\/\/2.bp.blogspot.com\/-EBHStGnElqk\/Vp1u-G5IdMI\/AAAAAAAAAu0\/X1bbhzpwb0c\/s200\/DSC_0245.jpg\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\nIsso vai fazer com que seu leite condensado fique com uma cor levemente mais escura e também vai ajudar a dar consistência. Misture bem por mais ou menos 3 minutos.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-bMtNMrdUrDE\/Vp1u-pzNcfI\/AAAAAAAAAvA\/UZwvXBQYdjQ\/s1600\/DSC_0246.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"134\" src=\"https:\/\/4.bp.blogspot.com\/-bMtNMrdUrDE\/Vp1u-pzNcfI\/AAAAAAAAAvA\/UZwvXBQYdjQ\/s200\/DSC_0246.jpg\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nColoque o leite condensado em uma outra tigela e bata com a batedeira até que ele fique completamente frio. Isso faz com que seu leite condensado fique beeem aerado e aveludado, e também evita que aquela película se forme por cima.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-Wgo6E3NaNFQ\/Vp1u_U_a0GI\/AAAAAAAAAvI\/2Rx3uZhCfMk\/s1600\/DSC_0247.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"131\" src=\"https:\/\/1.bp.blogspot.com\/-Wgo6E3NaNFQ\/Vp1u_U_a0GI\/AAAAAAAAAvI\/2Rx3uZhCfMk\/s200\/DSC_0247.jpg\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EE tá pronto!\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nEu testei um tradicional (sem nada) e um com essência de baunilha. Ambos ficaram muito gostosos.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-qknmR0GUx94\/Vp1vAy1GpKI\/AAAAAAAAAvc\/UsaHobqZJqw\/s1600\/DSC_0250.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"242\" src=\"https:\/\/3.bp.blogspot.com\/-qknmR0GUx94\/Vp1vAy1GpKI\/AAAAAAAAAvc\/UsaHobqZJqw\/s320\/DSC_0250.jpg\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-nzSoqJ9-GEM\/Vp1vBWccEyI\/AAAAAAAAAvo\/-zY9kaJrO34\/s1600\/DSC_0251.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"238\" src=\"https:\/\/2.bp.blogspot.com\/-nzSoqJ9-GEM\/Vp1vBWccEyI\/AAAAAAAAAvo\/-zY9kaJrO34\/s320\/DSC_0251.jpg\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nRende mais ou menos uns 250 g.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nE pra finalizar e deixar a salada de frutas bem menos saudável. misturei um pouco de leite condensado. Uma delícia!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-jtitusE1mPk\/Vp1vDqEMUJI\/AAAAAAAAAv4\/KLsrROUxvhk\/s1600\/DSC_0253.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"211\" src=\"https:\/\/1.bp.blogspot.com\/-jtitusE1mPk\/Vp1vDqEMUJI\/AAAAAAAAAv4\/KLsrROUxvhk\/s320\/DSC_0253.jpg\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nEspero que tenham gostado! Até a próxima! :)\u003C\/div\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.gastronomiadomundo.com.br\/feeds\/9056226191553967315\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/www.gastronomiadomundo.com.br\/2016\/04\/leite-condensado-caseiro.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/250791302085348521\/posts\/default\/9056226191553967315"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/250791302085348521\/posts\/default\/9056226191553967315"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.gastronomiadomundo.com.br\/2016\/04\/leite-condensado-caseiro.html","title":"Leite Condensado Caseiro"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-4gjpRkRBt6U\/Vp1u7NPW1sI\/AAAAAAAAAuQ\/DxF0v8nIYBg\/s72-c\/DSC_0237.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-250791302085348521.post-6095137527116409131"},"published":{"$t":"2016-04-12T19:52:00.000-03:00"},"updated":{"$t":"2018-02-10T09:03:19.614-02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"DoZero"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"}],"title":{"type":"text","$t":"Gel de linhaça"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003E\nO que acha de um gel incrível que substitui o \u003Cb\u003Eovo? \u003C\/b\u003EAlém de super fácil de fazer, o gel de linhaça substitui ovos em diversas receitas e de quebra você pode usar no cabelo também!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-weight: 700;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-weight: 700;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cb\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EIngredientes\u003C\/b\u003E\u003C\/div\u003E\n\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n1 colher de sopa de linhaça\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n1 copo de água\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EModo de preparo\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nFerva a água junto com a linhaça em uma panela e ainda quente, passe por uma peneira. Se ficar muito tempo fervendo ou esfriar, não vai passar pela peneira.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nEspere esfriar e utilize o líquido.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-g19rtRB8ahs\/VgMfDNxgWdI\/AAAAAAAAAVI\/r0W1HkRJhwU\/s1600\/20150920_171834.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"320\" src=\"https:\/\/2.bp.blogspot.com\/-g19rtRB8ahs\/VgMfDNxgWdI\/AAAAAAAAAVI\/r0W1HkRJhwU\/s320\/20150920_171834.jpg\" width=\"192\" \/\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-VmEsfvgxGXA\/VgMfCz8H_aI\/AAAAAAAAAVE\/Rv3-XzPNRC0\/s1600\/20150920_172503.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"320\" src=\"https:\/\/4.bp.blogspot.com\/-VmEsfvgxGXA\/VgMfCz8H_aI\/AAAAAAAAAVE\/Rv3-XzPNRC0\/s320\/20150920_172503.jpg\" width=\"192\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EPra que serve isso?!\u003C\/b\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nEsse gel de linhaça \u003Cb\u003Esubstitui ovos em várias receitas\u003C\/b\u003E, é só usar na proporção de \u003Cb\u003Euma colher de sopa para cada ovo que seria usado\u003C\/b\u003E. Já testei em \u003Cb\u003Etorta, kibe e patê \u003C\/b\u003Epara ajudar a dar liga, mas dá pra usar em várias outras receitas, e segundo alguns sites, também da pra usar como gel de cabelo para cabelos enrolados.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nEle não fica com cheiro e também não influencia no gosto das comidas!\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nEspero que gostem. :) Até a próxima.\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.gastronomiadomundo.com.br\/feeds\/6095137527116409131\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/www.gastronomiadomundo.com.br\/2016\/04\/gel-de-linhaca.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/250791302085348521\/posts\/default\/6095137527116409131"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/250791302085348521\/posts\/default\/6095137527116409131"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.gastronomiadomundo.com.br\/2016\/04\/gel-de-linhaca.html","title":"Gel de linhaça"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-g19rtRB8ahs\/VgMfDNxgWdI\/AAAAAAAAAVI\/r0W1HkRJhwU\/s72-c\/20150920_171834.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-250791302085348521.post-8077888691306695113"},"published":{"$t":"2015-06-05T11:35:00.000-03:00"},"updated":{"$t":"2016-06-12T13:55:38.959-03:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"bebidas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"DoZero"}],"title":{"type":"text","$t":"Licores Caseiros Super Fáceis!"},"content":{"type":"html","$t":"Quer uma receita deliciosa pra fazer pra servir pros amigos? Ou pra dar de presente? Seja qual for o motivo, esses licores caseiros ficam muito bons! E além de tudo são muito fáceis de fazer, então bora lá pra cozinha botar a mão na massa:\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cimg src=\"https:\/\/encrypted-tbn3.gstatic.com\/images?q=tbn:ANd9GcREzx0lNEXCMXrsbaATsQVXzkZRfCMD-vHZzyKaEW0gyOettf8_\" \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-size: xx-small;\"\u003ECoelhinhos fofinhos pra vocês se inspirarem!\u003C\/span\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ELimonccelo\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EIngredientes:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n1 kg de limão siciliano (+\/- 6 limões)\u003Cbr \/\u003E\n500 ml de vodca\u003Cbr \/\u003E\n1 xícara de açúcar\u003Cbr \/\u003E\n1 xícara de água\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EModo de preparo:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTirar as cascas dos limões com um descascador, pois a parte branca não pode ir junto, (se não pode amargar o lícor todo) e colocá-las em uma garrafa de vidro.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-tv28qj1Gx_A\/VXGwxHngCUI\/AAAAAAAAARA\/O-48HtQ90Hk\/s1600\/2015-01-24%2B21.06.06.jpg\" imageanchor=\"1\" style=\"clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" height=\"150\" src=\"https:\/\/2.bp.blogspot.com\/-tv28qj1Gx_A\/VXGwxHngCUI\/AAAAAAAAARA\/O-48HtQ90Hk\/s200\/2015-01-24%2B21.06.06.jpg\" width=\"200\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-QOUnFIGwTDA\/VXGww5ndt1I\/AAAAAAAAAQ4\/WlL6IYJzbRc\/s1600\/2015-01-24%2B21.06.51.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" height=\"150\" src=\"https:\/\/1.bp.blogspot.com\/-QOUnFIGwTDA\/VXGww5ndt1I\/AAAAAAAAAQ4\/WlL6IYJzbRc\/s200\/2015-01-24%2B21.06.51.jpg\" width=\"200\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-size: xx-small;\"\u003EFiguras: casca de limão em uma garrafa e de laranja em outra.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nColocar a \u0026nbsp;vodca dentro da garrafa \u0026nbsp;também, essa quantidade de vodca pode aumentar ou diminuir de acordo com o gosto que você preferir.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-4vP9Jq2cgkY\/VXGww1L0c1I\/AAAAAAAAAQ8\/9h1tSB6Ce4Y\/s1600\/2015-01-24%2B21.09.47.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"150\" src=\"https:\/\/1.bp.blogspot.com\/-4vP9Jq2cgkY\/VXGww1L0c1I\/AAAAAAAAAQ8\/9h1tSB6Ce4Y\/s200\/2015-01-24%2B21.09.47.jpg\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-size: xx-small;\"\u003EFigura: acrescentando a vodca\u003C\/span\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nEm uma panela coloque uma xícara de açúcar e uma de água e deixe em fogo baixo até derreter por completo. Espere esfriar e coloque na garrafa também.\u003Cbr \/\u003E\nDê uma misturada na garrafa e deixe o licor guardado por duas semanas com ele fechado em um local escuro. Após esse tempo ele já vai estar muito saboroso.\u003Cbr \/\u003E\nNão tem problema deixar um pouco mais de tempo também.\u003Cbr \/\u003E\n\u003Cb style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb style=\"text-align: center;\"\u003EDica:\u003C\/b\u003E\u003Cspan style=\"text-align: center;\"\u003E Após umas quatro-cinco semanas, se ainda não tirou as cascas do vidro, uma dica é tirar. Não sei se foi porque deixei as cascas muito tempo, ou se de repente foi um pouco da parte branca junto, mas percebi que depois de umas cinco semanas começou a ficar um leve gosto de amargo no fundo.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDica 2: \u003C\/b\u003Ese optar por um vidro que tenha uma tampa de alumínio, como eu fiz, coloque um pedaço de plástico entre o alumínio e o interior da garrafa, assim não tem risco de oxidar e estragar sua bebida saborosa.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-QUaa1sjYhXU\/VXGw2PGNE6I\/AAAAAAAAARU\/ICHBw9b7pVI\/s1600\/2015-01-24%2B21.17.57.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"150\" src=\"https:\/\/3.bp.blogspot.com\/-QUaa1sjYhXU\/VXGw2PGNE6I\/AAAAAAAAARU\/ICHBw9b7pVI\/s200\/2015-01-24%2B21.17.57.jpg\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-size: xx-small;\"\u003EFigura: garrafas com a tampa coberta com plástico e prontas para esperar duas semanas\u003C\/span\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEssa \u003Cb\u003Ereceita rende\u003C\/b\u003E mais ou menos uma garrafa de \u003Cb\u003E700 ml.\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\nE o melhor de tudo é que você pode repetir essa receita com \u003Cb\u003Equalquer fruta \u003C\/b\u003E(a minha opção foi usar cascas de laranja! fica uma delícia também)\u0026nbsp;e obter qualquer sabor que você queira!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEssa receita eu peguei do pessoal do \u003Ca href=\"https:\/\/www.youtube.com\/watch?v=zo4m-Td7KNs\"\u003EBanquete \u003C\/a\u003Enovamente, um canal de gastronomia muito bacana.\u003Cbr \/\u003E\nGostei muito, vale a pena fazer em casa!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cimg src=\"http:\/\/blogdatiajoana.com.br\/wp-content\/uploads\/2014\/03\/Suricata_loro_parque.jpg\" height=\"200\" width=\"200\" \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-size: xx-small;\"\u003EFigura: suricato reflexivo\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-size: xx-small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\nAté o próximo post! Até la, divirtam-se com todos os sabores possíveis de licor. Hummmmm!\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.gastronomiadomundo.com.br\/feeds\/8077888691306695113\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/www.gastronomiadomundo.com.br\/2015\/06\/meldellssss-abandono.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/250791302085348521\/posts\/default\/8077888691306695113"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/250791302085348521\/posts\/default\/8077888691306695113"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.gastronomiadomundo.com.br\/2015\/06\/meldellssss-abandono.html","title":"Licores Caseiros Super Fáceis!"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-tv28qj1Gx_A\/VXGwxHngCUI\/AAAAAAAAARA\/O-48HtQ90Hk\/s72-c\/2015-01-24%2B21.06.06.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-250791302085348521.post-2892023188361634887"},"published":{"$t":"2015-01-27T14:58:00.001-02:00"},"updated":{"$t":"2018-02-10T13:51:05.616-02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"DoZero"},{"scheme":"http://www.blogger.com/atom/ns#","term":"semlactose"}],"title":{"type":"text","$t":"Manteiga clarificada (ou manteiga de garrafa\/ghee)"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EO que é manteiga clarificada?\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nA manteiga clarificada é \u0026nbsp;uma manteiga em que retiramos a proteína do leite, o açúcar, o ar e a água, e o que resta é só a gordura.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nComo é basicamente 100% gordura, essa manteiga fica bem dura na geladeira, então pode escolher em deixar em temperatura ambiente, ou tirar da geladeira uns minutinhos antes de comer com alguma coisa.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nEssa manteiga é boa porque é sem lactose e possui um ponto de fusão maior do que a \"normal\", o que é bom para cozinhar alimentos em alta temperatura ou até mesmo fazer algumas frituras.\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nEla também é chamada de manteiga de garrafa e de ghee, na Índia. E lá é considerado um alimento sagrado com muitas qualidades para a saúde. Se quiser saber mais,\u0026nbsp;\u003Ca href=\"https:\/\/www.youtube.com\/watch?v=oPup7-7trmM\"\u003Eaqui está um bom vídeo\u003C\/a\u003E. (Está em inglês).\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EComo fazer:\u003C\/b\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nColoque a manteiga (quer aprender a caseira? \u003Ca href=\"http:\/\/www.gastronomiadomundo.com.br\/2015\/01\/manteiga-creme-de-leite-e-nata.html\"\u003EClique aqui\u003C\/a\u003E) em uma panela e aqueça em fogo médio.\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nNão deixe em temperaturas muito altas para não queimar ou entrar no ponto de fumaça.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nMexa de tempos em tempos até que a gordura fique visivelmente separada da proteína e do açúcar.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nEspere esfriar um pouco e passe por uma peneira.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nSe preferir, coloque um perfex (ou qualquer um desses paninhos bem finos, como etamine. E que esteja novo e limpo) para que não passe nada da proteína para a gordura. (Mas isso é só minha preferência, dá pra só passar pela peneira).\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-ry5D04ARDvc\/VMekKDZV-oI\/AAAAAAAAAQU\/qhWp0vCZUXo\/s1600\/2015-01-18%2B09.13.52.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"200\" src=\"https:\/\/3.bp.blogspot.com\/-ry5D04ARDvc\/VMekKDZV-oI\/AAAAAAAAAQU\/qhWp0vCZUXo\/s1600\/2015-01-18%2B09.13.52.jpg\" width=\"191\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-size: xx-small;\"\u003EFigura 1: aquecendo a manteiga.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-size: xx-small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-tUi2nXrBChA\/VMekB4-iaqI\/AAAAAAAAAQE\/M3Jy6ov95e8\/s1600\/2015-01-18%2B09.21.15.jpg\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003C\/a\u003E\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cimg border=\"0\" height=\"200\" src=\"https:\/\/4.bp.blogspot.com\/-tUi2nXrBChA\/VMekB4-iaqI\/AAAAAAAAAQE\/M3Jy6ov95e8\/s1600\/2015-01-18%2B09.21.15.jpg\" width=\"184\" \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-size: xx-small;\"\u003EFigura 2: a gordura se separando da proteína e do açúcar.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-size: xx-small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QFAWr_gT1o8\/VMekB9UDyMI\/AAAAAAAAAQI\/f6uRvIcdCUE\/s1600\/2015-01-18%2B10.11.12.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"300\" src=\"https:\/\/1.bp.blogspot.com\/-QFAWr_gT1o8\/VMekB9UDyMI\/AAAAAAAAAQI\/f6uRvIcdCUE\/s400\/2015-01-18%2B10.11.12.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-size: xx-small; text-align: right;\"\u003EFigura 3: e enfim, a manteiga clarificada\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nE está aí! Prontinho. Não é difícil e é bem rápido. Pode colocar qualquer tempero, se quiser.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nGostei dela pura, mas testei um potinho com alecrim e aquele sal grosso que mói na hora com alho, cebola e salsa e ficou bom também.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003ERendimento: \u003C\/b\u003Eum litro de creme de leite fresco rendeu umas duas xícaras de manteiga mais ou menos. E depois de clarificada virou uma xícara de manteiga e mais um pouquinho. O rendimento é menor, mas o sabor é incrível.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nTem um monte de vídeos por aí explicando como fazer essa manteiga, mas vou deixar o link do\u0026nbsp;\u003Ca href=\"https:\/\/www.youtube.com\/watch?v=8cbI_FGe5dw\"\u003EBanquete\u003C\/a\u003E. :)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nE você pode usar a manteiga clarificada em tudo que quiser!\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nE aí, gostou do post? ;) Compartilhe com os amigos e até a próxima!\u003C\/div\u003E\n\n\n\u003C!-- Blogger automated replacement: \"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-tUi2nXrBChA%2FVMekB4-iaqI%2FAAAAAAAAAQE%2FM3Jy6ov95e8%2Fs1600%2F2015-01-18%252B09.21.15.jpg\u0026amp;container=blogger\u0026amp;gadget=a\u0026amp;rewriteMime=image%2F*\" with \"https:\/\/4.bp.blogspot.com\/-tUi2nXrBChA\/VMekB4-iaqI\/AAAAAAAAAQE\/M3Jy6ov95e8\/s1600\/2015-01-18%2B09.21.15.jpg\" --\u003E\u003C!-- Blogger automated replacement: \"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http%3A%2F%2F1.bp.blogspot.com%2F-QFAWr_gT1o8%2FVMekB9UDyMI%2FAAAAAAAAAQI%2Ff6uRvIcdCUE%2Fs1600%2F2015-01-18%252B10.11.12.jpg\u0026amp;container=blogger\u0026amp;gadget=a\u0026amp;rewriteMime=image%2F*\" with \"https:\/\/1.bp.blogspot.com\/-QFAWr_gT1o8\/VMekB9UDyMI\/AAAAAAAAAQI\/f6uRvIcdCUE\/s1600\/2015-01-18%2B10.11.12.jpg\" --\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.gastronomiadomundo.com.br\/feeds\/2892023188361634887\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/www.gastronomiadomundo.com.br\/2015\/01\/manteiga-clarificada-ou-manteiga-de.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/250791302085348521\/posts\/default\/2892023188361634887"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/250791302085348521\/posts\/default\/2892023188361634887"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.gastronomiadomundo.com.br\/2015\/01\/manteiga-clarificada-ou-manteiga-de.html","title":"Manteiga clarificada (ou manteiga de garrafa\/ghee)"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-ry5D04ARDvc\/VMekKDZV-oI\/AAAAAAAAAQU\/qhWp0vCZUXo\/s72-c\/2015-01-18%2B09.13.52.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-250791302085348521.post-3152744139201771349"},"published":{"$t":"2015-01-24T09:50:00.002-02:00"},"updated":{"$t":"2018-02-10T13:49:11.546-02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"DoZero"}],"title":{"type":"text","$t":"Manteiga, creme de leite e nata - Diferenças (+buttermilk)"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif;\"\u003ERecentemente estive pensando...\u003Cb\u003E Por que não fazemos nossa manteiga?\u003C\/b\u003E Por que temos a impressão de que fazer manteiga é complicado e faz muita bagunça? Então fui procurar mais sobre receitas de manteiga e vi que é mais fácil do que eu imaginava. Além de ser mais fácil ainda entender a diferença entre os cremes de leite e a nata (que particularmente nunca usei). Por que sempre que vou fazer uma receita fico imaginando por que não usar o outro creme de leite, e qual é o melhor para cada receita... Então vamos lá...\u003C\/span\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-2SNS4ZHynfk\/VMeM_FGcMRI\/AAAAAAAAANQ\/870s-wyy6vo\/s1600\/2015-01-18%2B14.05.00.jpg\" imageanchor=\"1\" style=\"clear: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-2SNS4ZHynfk\/VMeM_FGcMRI\/AAAAAAAAANQ\/870s-wyy6vo\/s400\/2015-01-18%2B14.05.00.jpg\" width=\"300\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif;\"\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\nPara começar acho que podíamos falar um pouco sobre a diferença de usar creme de leite de latinha, de caixinha e fresco e também da nata.\u003C\/div\u003E\n\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif;\"\u003E\u003Cimg src=\"http:\/\/s3.favim.com\/orig\/39\/funny-llama-lol-nonsense-pink-Favim.com-325386.jpg\" \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif; font-size: xx-small;\"\u003EFigura 1: cotton candy unicorn llama is god\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif;\"\u003E\u003Cb\u003EA diferença é simples: \u003C\/b\u003Ea nata tem mais gordura do que\u0026nbsp;o creme de leite de latinha e o creme de leite fresco, que subsequentemente tem mais gordura do que o creme de leite de caixinha.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif;\"\u003E\u003Cb\u003ENata \u0026gt; creme de leite fresco \u0026gt;\/= creme de leite de latinha \u0026gt; creme de leite de caixinha.\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif;\"\u003EA nata possui cerca de 50% de gordura, enquanto o creme de leite fresco (e de latinha) possui 30-35%. O creme de leite de caixinha possui por volta de 20% de gordura. Apesar de já ter comprado creme de leite de lata com indicação de 20% de gordura apenas... Mas daí é só ir checando na embalagem, okay? ;)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif;\"\u003ETodos eles possuem em sua composição: água, ar, proteína do leite e açúcar.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: arial, helvetica, sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif;\"\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Ca href=\"https:\/\/www.youtube.com\/watch?v=q2e2l4hMli8\"\u003EAqui está um vídeo do youtube que explica direitinho isso e de onde eu tirei esses valores\u003C\/a\u003E. E vale a pena checar o canal deles, que chama Banquete. É um canal de receitas mais caseiras e diferentes do comum (ou pelo menos receitas mais difíceis de achar). Adoro o canal também porque eles explicam de uma maneira diferente, em forma de depoimentos, enfim, olhem lá. hehe ;)\u003C\/div\u003E\n\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif;\"\u003E\u003Cimg src=\"http:\/\/s9.favim.com\/orig\/131025\/funny-picture-llama-Favim.com-1013995.jpg\" height=\"320\" width=\"319\" \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;arial\u0026quot; , \u0026quot;helvetica\u0026quot; , sans-serif; font-size: xx-small;\"\u003EFigura 2: llama EIN?\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EReceita de creme de leite FRESCO caseiro\u003C\/b\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-weight: 700;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cb\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EIngredientes:\u003C\/b\u003E\u003C\/div\u003E\n\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n500 ml de leite tipo A ou B (aqueles de saquinho)\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n1 gema passada pela peneira\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n200 g de manteiga ou margarina sem sal em temperatura ambiente\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n200 g de gordura vegetal hidrogenada\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EModo de preparo:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nEm uma panela misture a gema peneirada e o leite, aqueça bastante com o fogo baixo para que não cozinhe a gema, mas sem que a mistura ferva.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-y9p_hrc0jl0\/VMeLRf08sQI\/AAAAAAAAAMs\/6BGRNujBUDI\/s1600\/2015-01-17%2B19.17.07.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"200\" src=\"https:\/\/2.bp.blogspot.com\/-y9p_hrc0jl0\/VMeLRf08sQI\/AAAAAAAAAMs\/6BGRNujBUDI\/s1600\/2015-01-17%2B19.17.07.jpg\" width=\"150\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nDesligue o fogo e acrescente os outros dois ingredientes. Assim que a gordura e a manteiga derreterem completamente.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-n1kDsS1NgUI\/VMeLwH5mFkI\/AAAAAAAAAM0\/XqfmW69yeug\/s1600\/2015-01-17%2B19.30.06.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"200\" src=\"https:\/\/4.bp.blogspot.com\/-n1kDsS1NgUI\/VMeLwH5mFkI\/AAAAAAAAAM0\/XqfmW69yeug\/s1600\/2015-01-17%2B19.30.06.jpg\" width=\"171\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nBata ainda quente por três minutos no liquidificador.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-tl1tgZJhaws\/VMeMydS1mDI\/AAAAAAAAANA\/tckPJUFw1WM\/s1600\/2015-01-17%2B19.35.28.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"200\" src=\"https:\/\/2.bp.blogspot.com\/-tl1tgZJhaws\/VMeMydS1mDI\/AAAAAAAAANA\/tckPJUFw1WM\/s1600\/2015-01-17%2B19.35.28.jpg\" width=\"150\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nE basicamente já está pronto, só transfira para um pote que não seja de inox ou alumínio e deixe na geladeira por 24 horas.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-NNDnzzK-lNc\/VMeNrYeafJI\/AAAAAAAAANw\/J_QoNKcUlgc\/s1600\/2015-01-18%2B13.55.02.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"200\" src=\"https:\/\/1.bp.blogspot.com\/-NNDnzzK-lNc\/VMeNrYeafJI\/AAAAAAAAANw\/J_QoNKcUlgc\/s1600\/2015-01-18%2B13.55.02.jpg\" width=\"186\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nA mistura pode parecer meio rala no começo, mas depois do dia passado na geladeira fica com uma consistência ótima.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n0,5 L de leite tipo A ou B rende 1 L de creme de leite fresco!\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nFoi \u003Ca href=\"http:\/\/www.receitasdemae.com.br\/receitas\/creme-de-leite-fresco-caseiro\/\"\u003Edaqui\u0026nbsp;\u003C\/a\u003Eque retirei esta receita de creme de leite fresco. Escolhi esta porque não usa muitos ingredientes, e também não usa leite em pó.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EReceita de manteiga caseira\u003C\/b\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-weight: 700;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cb\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EIngredientes\u003C\/b\u003E\u003C\/div\u003E\n\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n500 ml de creme de leite fresco\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nSal (opcional)\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-weight: 700;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cb\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cb\u003EModo de preparo\u003C\/b\u003E\u003C\/div\u003E\n\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nBata por aproximadamente 5 minutos em uma batedeira. E está pronto! (Se estiver afim de bater com um fouet vá em frente, dá certo também, mas demora uns bons minutos, acho que cerca de 30 minutos, mais ou menos).\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nA mistura vai passar de um creme de leite fresco consistente para um chantilly e quando parece que vai dar errado a mistura se separa e vira manteiga de um lado e buttermilk do outro. Esse buttermilk nada mais é do que um creme de leite com gosto de manteiga, ou traduzindo literalmente um \"leite de manteiga\", é muito saboroso e veremos receitas com ele mais adiante!\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-2SNS4ZHynfk\/VMeM_FGcMRI\/AAAAAAAAANQ\/870s-wyy6vo\/s1600\/2015-01-18%2B14.05.00.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-3JCSeT6yQEQ\/VMODSqlhFJI\/AAAAAAAAAMU\/1jm2PuT6zPw\/s1600\/2015-01-18%2B14.06.32.jpg\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" height=\"320\" src=\"https:\/\/2.bp.blogspot.com\/-3JCSeT6yQEQ\/VMODSqlhFJI\/AAAAAAAAAMU\/1jm2PuT6zPw\/s320\/2015-01-18%2B14.06.32.jpg\" width=\"240\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-QIjkLde4hwg\/VMODPxYXZVI\/AAAAAAAAAL8\/Boksnh7F4nw\/s1600\/2015-01-17%2B19.37.51.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-QIjkLde4hwg\/VMODPxYXZVI\/AAAAAAAAAL8\/Boksnh7F4nw\/s1600\/2015-01-17%2B19.37.51.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"320\" src=\"https:\/\/2.bp.blogspot.com\/-QIjkLde4hwg\/VMODPxYXZVI\/AAAAAAAAAL8\/Boksnh7F4nw\/s320\/2015-01-17%2B19.37.51.jpg\" width=\"240\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u0026nbsp;\u003Cspan style=\"font-size: xx-small;\"\u003EManteiga caseira\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-Om6ycK6Pf7k\/VMeOpjHzsMI\/AAAAAAAAAOc\/HoTjdh4AbEc\/s1600\/2015-01-18%2B14.09.57.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"200\" src=\"https:\/\/4.bp.blogspot.com\/-Om6ycK6Pf7k\/VMeOpjHzsMI\/AAAAAAAAAOc\/HoTjdh4AbEc\/s1600\/2015-01-18%2B14.09.57.jpg\" width=\"150\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-size: xx-small;\"\u003EButtermilk\u003C\/span\u003E\u0026nbsp;\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nAssim como no vídeo do banquete, tentei tirar a mistura que virou manteiga e espremer com um pano de prato limpo, mas achei ineficaz e o pano fica muito melecado depois, então deixei a mistura por umas duas horas, mais ou menos, em uma peneira com um pote em baixo dentro da geladeira. O pote recolheu todo o buttermilk e a manteiga já ficou mais consistente.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nFoi \u003Ca href=\"http:\/\/pt.wikihow.com\/Fazer-Manteiga-Caseira\"\u003Edaqui \u003C\/a\u003E\u0026nbsp;que eu tirei a receita de manteiga, e também tem alguns outros métodos de bater essa manteiga.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nEssa receita eu testei com creme de leite fresco comprado e com o caseiro também. Os dois deram certo e ficaram muito gostosos! Vale a pena tentar, já que não é em todo supermercado que achamos creme de leite fresco, e quando achamos, não é muito barato. Aqui está a alternativa.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nNão deu para pesar a manteiga pronta, mas essa receita com 0,5 L de creme de leite fresco rendeu mais ou menos 1 xícara de manteiga.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\nE aí, gostou do post? Espero que gostem e compartilhem com os amigos! :) Até mais.\u003C\/div\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.gastronomiadomundo.com.br\/feeds\/3152744139201771349\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/www.gastronomiadomundo.com.br\/2015\/01\/manteiga-creme-de-leite-e-nata.html#comment-form","title":"5 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/250791302085348521\/posts\/default\/3152744139201771349"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/250791302085348521\/posts\/default\/3152744139201771349"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.gastronomiadomundo.com.br\/2015\/01\/manteiga-creme-de-leite-e-nata.html","title":"Manteiga, creme de leite e nata - Diferenças (+buttermilk)"}],"author":[{"name":{"$t":"Unknown"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-2SNS4ZHynfk\/VMeM_FGcMRI\/AAAAAAAAANQ\/870s-wyy6vo\/s72-c\/2015-01-18%2B14.05.00.jpg","height":"72","width":"72"},"thr$total":{"$t":"5"}}]}});