Dear Food Network Kitchens: How do you make yogurt from raw milk? — Jack Schultz, Altoona, Pa.

Dear Jack: You'll need your milk, you'll need your starter and you'll need some way to keep your nascent yogurt at 110 degrees for four to six hours so that the starter can do its job.

Yogurt is simply milk that's been carefully cultivated with bacterial growth (this is where your starter comes in). As it's cultivated, it thickens and develops that characteristic tangy flavor. While you can find substantially more detailed recipes online, basically, what you're doing is heating milk to 180 degrees, then letting it cool to 110, adding your powdered starter, then keeping the mixture at that temperature until it thickens.

Temperature is crucial here; if the mixture is too hot, the bacteria will die, but they need a certain level of warmth to be able to function, too. Once your yogurt thickens, transfer it to the fridge to cool. It will have a shelf life of about a week.

Dear Food Network Kitchens: Do vinegars need to be stored in the refrigerator after opening? — Tom Meaney, Dallas

Dear Tom: Vinegar will keep essentially indefinitely in a cool, dark cupboard. Homemade infused vinegars are best kept in the fridge, and are generally good for up to six months. Glass bottles are best.

Dear Food Network Kitchens: How do you carve a standing rib roast? — Mirjana Files, Acworth, Ga.

Dear Mirjana: The simplest way is to carve along the bones to remove them from the meat, then lay the meat cut side down and slice from there. If you'd prefer to keep the bones in for presentation, you'll need to ask your butcher to remove the roast's chine bone. You'll want the bones on the side of your less-dominant hand. Use the fork to hold the roast steady and cut off the first slice flush with the bone. From here, you'll be making about half-inch slices, alternating between meat on the bone and off the bone. When you get close to the end, it may be difficult to hold the meat steady; then lay the meat cut side down on the board and cut horizontally.

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