Hi Weoochaun, welcome.
I've always had some concerns about the use of yogurt, but a guy who made some really good salami and was a member of the forum, used it as a matter of course. There must be differing results according to the age of the product?
That said, he didn't test for pH.
I think that your advice: "Be careful about adding too much and dropping the pH too quickly - I think it prevents the sausage getting a good bind."
Is very good.
Please tell us more about salami, sausage and curing in Burma.
Phil