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 ...

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, ...

Yogurt is a popular dairy product made by fermenting milk in a bacterial yogurt culture. The bacteria ferment lactose (a natural sugar in milk) and produce lactic acid. This causes the proteins in ...