Given the background description of some cooking related query, summarize the question into a title

[Q]: Recently my cousin started to make yogurt. She told me that she puts diced, fresh fruit (strawberries, peaches) into the inoculated milk (pasteurized or sterilized, I don't know. 1) and then let this set in the oven at ~50°C for some hours. After this, she puts the yogurt into the fridge. She makes enough yogurt for ten days; on the tenth day she takes the last yogurt portion and makes some new. At the first thought I couldn't imagine that fresh fruits stay safe for ten days (I wouldn't eat cut fruits that stayed for ten days in the fridge!). But after some pondering I wondered if it's safe after all because the milk and the fruits are going to be cultured and undesired bacteria are going to be eliminated. I think freshly diced fruit only contain bacteria on the surface. 1 I saw a really big jug of milk. She lives in Georgia, US. I don't know what's the common treatment of milk there.
[A]: Soon-to-be cultured milk with fresh fruit safe for consumption?


[Q]: I just received a Hario Coffee Syphon TCA/50A as a birthday gift which makes use of an alcohol-fuel powered wick/lamp to heat the water.However, I'm a bit confused which fuel I should be using exactly? The manual states: Use only fuel-type alcohol. Never use gasoline, benzene or kerosene. Purchase fuel-type alcohol from a pharmacy, etc.However, what exactly should I be asking for? I live in Germany and none of the Apothek/Pharmacies said they had what I was looking for. I feel like there should be a more common name for the exact fuel I need to use! (eg: Should I be looking for Butane or Ethanol?)
[A]: What kind of fuel do I use for a Hario TCA/50A coffee syphon?


[Q]: I've read somewere in the net that sushi is an extremely difficult food to prepare. It will take at least one year just to learn to cook the rice, and ten year to complete the experience.It's so difficult? To do a comparison, one could prepare a decent home sushi like one can prepare a decent home dish after some years of home cooking?It's more like a western chef that needs anyway to study and practice for a long time?
[A]:
Is sushi so difficult?