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 ...

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 ...

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 ...

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

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

Scientists revived a forgotten Balkan recipe where live forest ants and their microbes naturally turn warm milk into yogurt.

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 ...

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