Since I am in my bout of making yoghurt, there are some "scientific" queries that I am wondering.
Why do yoghurt drinks have to be refrigerated? There are only 2 possibilities. The drink tastes better when it is cold. It is to stop the bacteria from growing. If that is so, would the drink be rendered unsafe to drink if it is no longer cold?
What are the properties of lemon juice that allows it to substitute for cream of tartar?
Anyway, the link below is very useful when I run out of one ingredient, and use on to substitute for another. I doubt it is possible for an international student to have so many ingredients....
I will put in more questions later when I do think of them.