Humans have been tinkering with ways to ferment milk into more shelf-stable products like kefir, cheese, and yogurt for thousands of years. Today, even though most commercially produced yogurt depends ...

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

Stacey Ballis is a novelist, cookbook author, and food writer with 20 years of experience. She has authored a cookbook called "Big Delicious Life," in addition to ghostwriting, recipe development, and ...

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 ...

Question: Once you have one batch of yogurt, could you just put a dollop of a previous batch of yogurt into the milk to start additional batches? Won't the bacteria from the first batch start the ...

Simply placing as few as four live ants into a container of milk provides enough microbes, enzymes and acids to kickstart the fermentation process that creates yogurt. Today, most yogurts are produced ...

Some people choose to drink goat milk because it’s easier to digest, others because of the way the animal is raised—but are ...

Yogurt made with ANTS was served at a Michelin-starred restaurant after scientists recreated an ancient recipe. Yogurt ice-cream sandwiches in the shape of an ant, mascarpone-like cheeses, and ...

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 ...