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?