Molecular Gastronomy - Yogurt Ravioles

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1. as this video says i mix 475ml water with one packet of Sodium Alginate .and left 15 mnts .but its always become gel,why is that?
   when i put my ravioli or whatever then i cant talk about its braking
2. But raviolies should be perfectly round and not round and pointy, right?
3. if I want, can I put some  juice in the sodium alginate bath as well it is a membrane of another color?
4. eek why is my food grade sodium aginate so thick not like this..mines more like a gel?
5. would it be effected by the chemistry for the yogurt if you were to take the mixure and apply the mold method like the bubbles? So you could put like a strawberry or a piece of fruit in the middle? also, can you use flavored yogurt?and do you think it would matter plain yogurt vs greek yogurt?
6. How do I store them for say 30mins
7. I'm sure I read on one of your other video's comments that dairy didn't need calcium lactate added as it already contains the calcium salts, yet still 2.5g is added.  Is this just to ensure the sphere sets or because the yogurt is acidic, or something else? Thanks!
8. will this work with soya based products?
9. How can I find Sodium Lactate? I live in Turkey and they only sell very big amounts of it..
10. do you have to use the lactate? I heard anything with natural calcium in it will react in an alginate bath 
11. what kind of music ,min 2:15I like and I relax very serious so please tell me 
12. it is possible to quantify the exact weight of the contents of the bags to get precise directions for the recipe?
13. i o it 2 u guys cuz u inspired me to cook at a young age. u mixed in 2 of my fav things.. cooking and science :)
14. wat is the chemical reaction called of the sodium alginate.. 
15. @dusty588 Any yogurt is fine, as long as the calcium proportion that it contains is not that different from most commercial brands... It should work, our recipes has been developed so that it is quite hard to fail!
16. Hi Dusty588, you can use any kind of yogurt for the ravioles. 
17. @dusty588 and does it need to be 2% as well?
18. Can you use any flavour/kind of yougurt for this, or just plain?
19. You are right. If the milk or the yogurt that you use for the recipe contains enough calcium, you don't need to add more.