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

[EX Q]: When I make yogurt, I freeze some of the yogurt for the next time. However, I concentrate the yogurt by pouring it into a cloth, and extracting the yogurt whey (I do not know if it is called whey like cheese).Is the culture in the yogurt whey? Do I lose culture by concentrating the yogurt?Is salt harmful for the culture? Do I necessarily need to store the culture before adding salt to yogurt?
[EX A]: How to catch culture out of yogurt?

[EX Q]: I use oil for cooking in the Teflon coated pan. I put the pan on a very low fire. (Simmer) Lately I have found that the onions get stuck to the bottom of the pan.How to know whether the teflon coated pan's life has reached end? Does it change colour or something else?
[EX A]: How to know whether the teflon coated pan's life has reached end?

[EX Q]: My wife and I would like to try Gazpacho, and part of the recipe calls for 'food processing' coarse cuts of red onion, cucumber, tomato and red pepper. We don't have a food processor, and we can't afford one. What we DO have is a blender. Can we use or blender to 'food process' these ingredients? Edit: For those wondering, here's the text directly from the recipe:Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
[EX A]:
Can I use my blender for food processing the ingredients in my Gazpacho?