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 ...

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 ...

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.

Scientists recreated a formula involving ants and milk that is used in Bulgarian villages to yield yogurt with an herbaceous flavor. A jar of experimental yogurt made from a traditional Bulgarian ...

Researchers have revealed how adding a handful of live ants to warm milk can create yogurt.

Fermenting milk to make yogurt, cheeses, or kefir is an ancient practice, and different cultures have their own traditional methods, often preserved in oral histories. The forests of Bulgaria and ...