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

Example Input: I want to make ice cream at home for diabetics without a machine. I'd want it to be sugar-free. What kind of base ingredients should I use? Will the any of the no machine methods here be better or worse, or require modification, since I'm not using sugar?
Example Output: How do I make sugar-free ice cream without a machine?

Example Input: 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?
Example Output: How to catch culture out of yogurt?

Example Input: Can I use cueritos as my fat to make burger? I usually use pork fat but my butcher was out today so I bought 2 pounds of this delicious stuff.
Example Output:
Using cueritos (Pork Rinds) for ground beef