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 ...

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 ...

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 ...

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 ...

New to fermenting? These easy fermented foods are perfect for beginners. Learn how to make simple, traditional ferments at home using basic ingredients—no special equipment required.

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

Common fermented foods include kimchi, sauerkraut, kefir, tempeh, kombucha, and yogurt. These foods may reduce heart disease risk and aid digestion, immunity, and weight loss. Share on Pinterest ...