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

Master the art of kombucha brewing with tips from chemistry professors. Say goodbye to harsh batches and hello to perfection.

Vinegar can kill microorganisms such as bacteria and viruses and treat yeast infections. A new compoundenhances this ...

Scientists have revived a forgotten yogurt-making method from the Balkans and Turkey that uses ants to naturally ferment milk. Their enzymes, acids and bacteria transform it into a tangy treat that’s ...

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

Fermented foods make up a third of what we eat and were mostly discovered by accident centuries ago. Now a fermentation ...

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

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

Researchers have investigated an unusual yoghurt recipe and find it does indeed work and bring extra flavour. But that ...

Fish and chips are one of Britain’s most iconic meals, yet few realise the “vinegar” splashed on top often isn’t vinegar at all. What most chip shops use is a non-brewed condiment - a vinegar ...