Molecular Gastronomy - Drinkable Yogurt Ravioles

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1. The sodium alginate bath turned out pretty solid, almost jelly like. However, it turned out my sachet is 2 gr. not 5. Do you think that was the reason or a not so strong refrigerator?
2. I loved the little...what are they, may I call them "dishes" those things spoon-marfil-like...I just loved them! anyone knows what are they called?
3. can the calcium lactate be exchanged by anything?
4. how much drinkable yoghurt?
5. How to make yogurt sphere when I put into sodium alginate
6. Make up a new name. This is not, by any definition, ravioli.
7. What are the spoons called from the presentation
8. how long can you keep the Sodium Alginate solution?
9. what is the quantity of sodium alginate that you take?
10. hmm, what if instead of just dropping it into the solution, you used a large syringe (like what was used in "fruit spaghetti") to try and make some form of edible shapes (basic flowers or letters or whatnot)?
11. Very nice! Where do I find this square container, and these white spoons?
12. Just a tip yogurt in Spanish is yogur
13. cool!
14. does all the sachets have 2 grams?
15. Not bad! :D