instruction:
Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.
question:
CONTEXT: Overly sour yogurt is a sign of inconsistent inoculationCheck the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours. The yogurt should finish as a solid lump that resists pouring, not a thick liquid, or a lumpy pastePouring off the whey and straining the yogurt makes it more creamy and taste sweeterThickeners are not required, just complete inoculationFor sweet yogurt dishes I mostly use sour berries (blackberry, raspberry etc) so it is expected to be somewhat sour anyway  <sep>  Q: How do I reduce the natural sourness of homemade frozen yogurt? A: Overly sour yogurt is a sign of inconsistent inoculation  <sep> FOLLOWUP_Q: So I am not heating it long enough then. If I do that will that affect how well it sets?
answer:
The yogurt should finish as a solid lump that resists pouring, not a thick liquid, or a lumpy paste


question:
CONTEXT: In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipesIt is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight RumCaribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc.)Considering the popularity of spicy jerk meat and Rum, the Rum Fajitas would be an interesting experiment  <sep>  Q: What does adding dark rum give to a fajita stir-fry? A: It is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight Rum  Q: Will Mexican food pair well with dark rum? A: Caribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc  <sep> FOLLOWUP_Q: Is rum used in other dishes similar to this?
answer:
In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipes


question:
CONTEXT: As far as I can see, you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie; so this could be done in advance by bringing it out of the freezer an hour and a half before baking say. As the chicken is already cooked it looks like all you're doing is cooking the pastry so you could just use thinner pastry which would cook quicker, or better you could use layers of phyllo pasty which would cook a lot quicker but of course wouldn't puff up like the puff pastry.If you follow this it could probably bake for just 25 minutes or there about.Hope this helps!  <sep>  Q: Can I par-bake this pot pie recipe? A: I can see, you don't defrost the pie before baking in the recipe so some  Q: I'd love to make my meat pot pie recipe, and have it take less time than an hour to bake, can you help? A: As far as I can see, you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie  <sep> FOLLOWUP_Q: How can I make sure that I don't cause any spoiling when defrosting a meat frozen pie?
answer:

you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie