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

[EX 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 ~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.
[EX A]: Soon-to-be cultured milk with fresh fruit safe for consumption?

[EX Q]: I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a meal once where they served sliced tenderloin with a white sauce. I imagine it was cream based but I don't often see this combination.I was wondering if there was hope for throwing together a cream based sauce and if so if anyone had an idea of what base (mother or otherwise) sauce would be a good jumping off point for experimentation?
[EX A]: Would a cream based sauce go well with steaks?

[EX Q]: Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or techniques that specifically require untempered chocolate?EDIT: I think the question might be a little unclear. To clarify, I have a block of tempered chocolate; I use this to make cordials (must be tempered) and ganache (doesn't matter). Are there any uses for it where I'd have to untemper the chocolate first?
[EX A]:
Are there any situations where untempered chocolate is better than tempered?