Nutty pistachio and tahini, crisp kataifi, and sweet chocolate go so well with creamy yogurt. It only makes sense to give ...

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

After wrapping up the trip to Bulgaria, the team dissected the science behind the ant yogurt in Denmark. The ants carry both ...

Researchers recreated a nearly forgotten yogurt recipe that once was common across the Balkans and Turkey—using ants.

The yogurt tasted “slightly tangy, herbaceous” and had “flavors of grass-fed fat,” according to the research team.

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

Researchers recreated a nearly forgotten yogurt recipe that was once was once common across the Balkans and Turkey—using ants ...

Researchers have revived an ancient Bulgarian and Turkish method of making yogurt using live red wood ants. These ants ...

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

Ants supply microbes, acids, and enzymes to produce a yogurt with distinctive textures and flavors, bridging folklore and ...

When you think of yogurt, you probably picture a neat plastic cup in the dairy aisle. The ingredients list is short and ...

In a remarkable blend of science and tradition, researchers have revived an old Balkan and Turkish yogurt-making technique ...