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 ...

Ants usually get into yogurt by accident. But a research team recently added the insects on purpose while reviving a traditional recipe. The researchers’ new study reveals how red wood ants' holobiont ...

Dietitians break it down.

Ice cream, mascarpone and milk-washed cocktails may sound like simple pleasures — but the ones served at a two-Michelin-starred restaurant in Denmark contained a little extra something: ants.

In parts of Eurasia, the key to a tangy yogurt treat scurries along the forest floor. Red wood ants and their microbes acidify and thicken milk, helping ferment the liquid into creamy yogurt, ...