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 ...

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

Making your own homemade yogurt or keifer? Then keep this key tip in mind when doing so: Never mix aluminum foil with your ...

Frozen yogurt doesn't have to be difficult to make, but if yours is turning out icy rather than creamy, there are steps you ...

Making homemade yogurt in an Instant Pot is easy with the built-in setting. It works in two stages — boiling and incubating — ...

After wrapping up the trip to Bulgaria, the team dissected the science behind the ant yogurt in Denmark. The ants carry both lactic and acetic acid bacteria. Acids produced by both bacteria help ...

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

Greek yogurt emerged a few years ago as the protein-packed, healthy alternative to the normal store-bought kind. But could French-style yogurt become the new darling of the dairy aisle? Experts think ...

This systematic review and meta-analysis found that while yogurt consumption shows a modest positive association with bone ...

Always ahead of the curve and nostalgic as a hobby, New Yorkers are leaning into a dominant food trend from when the subway ...