!flux11 Is making yourself yoghurt dangerous ?

Making yogurt at home is generally not dangerous if you follow proper guidelines and hygiene practices. Here are some tips to ensure safety:

1. **Cleanliness**: Make sure all your equipment, including pots, utensils, and containers, is thoroughly cleaned and sterilized to prevent contamination by harmful bacteria.

2. **Temperature Control**: Yogurt cultures need to be incubated at the right temperature. Too high or too low can either kill the culture or allow unwanted bacteria to grow. Typically, the ideal temperature is around 110°F (43°C).

3. **Using Pasteurized Milk**: Use pasteurized milk to ensure that any potentially harmful bacteria or pathogens have been killed off during pasteurization.

4. **Avoid Cross-contamination**: Always use clean hands, and perhaps wear gloves or wash your hands thoroughly before handling food. Keep pets and other potential contaminants away from your yogurt-making area.

5. **Check for Spoilage**: Once your yogurt is made, store it in the refrigerator. Check for signs of spoilage like off smells, sliminess, or mold before consuming.

6. **Source of Starter Culture**: Use a known yogurt culture or a small amount of store-bought yogurt with live active cultures for your starter. This ensures you start with beneficial rather than harmful bacteria.

If done correctly, homemade yogurt can be even healthier than store-bought versions because you control what goes into it, avoiding unnecessary additives, preservatives, or sugars. However, if you notice any signs that the yogurt didn't set correctly (like an off taste, texture, or smell), or if you're immunocompromised, pregnant, or otherwise concerned, it might be best to err on the side of caution and throw it out. If in doubt, you can always consult a health professional or look into food safety guidelines provided by health authorities.