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 ...

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 ...

Ice cream, mascarpone and milk-washed cocktails may sound like simple pleasures — but the ones served at a ...

Put the yogurt into a bowl and stir in the salt. Line a large strainer with four layers of cheesecloth and pour the yogurt mixture into it. Gather up the edges of the cheesecloth and tie with twine ...

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

Scientists recreated ant-based yogurt and revealed how insect microbes enable fermentation. Researchers have revived a nearly ...

Select independently determines what we cover and recommend. When you buy through our links, we may earn a commission. Learn more. I love being in the kitchen experimenting with ingredients and making ...

Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight. Place ...