dan e. said:hilarious.
You think that's funny -- wait until you hear/read this. One of the things I made on my own was yogurt. I made a new batch almost every 2-3 days. The process is the same principle as wine. You heat the milk until you kill off all the natural bacterial microbes. Then you add your own culture and let it sit at a warm temperature that grows the yogurt bacteria well. After about 12 or more hours you've got yogurt (let it sit longer for a tangier yogurt).
Well, I had strep throat and couldn't get rid of it. It only occurred to me after a month or so that I was coughing when making yogurt. In retrospect, I bet I was growing strep culture along with my yogurt and recycling it into my system. Once I stopped making yogurt, it was gone in about a week.
Lesson: wear a surgical mask if you want to make yogurt.