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

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.
Soon-to-be cultured milk with fresh fruit safe for consumption?

I was making baked pita chips as a healthy snack. What I do is mix olive oil and a dried herb seasoning blend, spread that on the pita bread, cut it into triangles and put them in the oven at 400 F for 7 min (I got the temperature and the time from an online recipe).What always happens is that the herb blend gets burnt black and the chips get done perfectly. I tried reducing the time in the oven, but that just results in chewy rather than crispy chips.I thought I could add the herb blend after the chips get done by sprinkling it on the chips, but it always falls off when I store it.How can I get the pita bread to become crispy while not burning the herbs?My instinct would be to reduce the temperature of the oven, and bake for longer, but by how much?Also, I had the oven on the 'Bake' setting instead of 'Broil' would that make a difference?
How to avoid herbs getting burnt in the oven

I often use rice when blind baking... and then I throw it out which is obviously a waste. Am I able to keep the rice and either use it again for blind baking or even to cook and eat later?

Can I re-use rice if it has been used for blind baking?