Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
See one example below:
Problem: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query

Problem: 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 ~50C 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.
Solution:
Soon-to-be cultured milk with fresh fruit safe for consumption?