“Today’s yogurts are typically made with just two bacterial strains,” microbiologist Leonie Jahn, one of the paper’s authors, ...

After wrapping up the trip to Bulgaria, the team dissected the science behind the ant yogurt in Denmark. The ants carry both lactic and acetic acid bacteria. Acids produced by both bacteria help ...

Four live red wood ants were then collected from a local colony and added to the milk. The authors secured the milk with ...

In the U.S., all commercial brands of yogurt taste really similar because they're made pretty much the same way, using only two industrial bacterial starters. But this wasn't always the case, says ...

Making homemade yogurt doesn't involve a lot of ingredients, but the process is precise. Our expert shares why whipping it ...

Here's the deal: making briochine allo yogurt at home feels like bringing a bit of French bakery magic right into your ...

A few years back I took cheese making classes in Vermont. Back on the west coast afterwards, I visited with one of my friends from cheese class to make some cheese and that is when she introduced me ...

Spiking milk with live ants makes tangy traditional yogurt. Researchers have identified the ants' microbial pals and enzymes that help the process.

Making your own homemade yogurt or keifer? Then keep this key tip in mind when doing so: Never mix aluminum foil with your ...

When you stand in front of the yogurt shelf, you might feel like you’re picking breakfast—but what you’re really choosing is ...

“The best choice really depends on your goals: if you want extra protein and satiety, go for Greek yogurt; if you prefer a ...