“Today’s yogurts are typically made with just two bacterial strains,” microbiologist Leonie Jahn, one of the paper’s authors, says in a statement. “If you look at traditional yogurt, you have much ...

The yogurt tasted “slightly tangy, herbaceous” and had “flavors of grass-fed fat,” according to the research team.

In a remarkable blend of science and tradition, researchers have revived an old Balkan and Turkish yogurt-making technique that uses ants as natural fermenters. The ants’ bacteria, acids, and enzymes ...

Scientists recreated a formula involving ants and milk that is used in Bulgarian villages to yield yogurt with an herbaceous flavor.

When you think of yogurt, you probably picture a neat plastic cup in the dairy aisle. The ingredients list is short and predictable: milk, bacteria, maybe fruit or sugar. But in a small Bulgarian ...

Medically reviewed by Kumkum Sarkar Patel, MD Your gut microbiome is made up of microorganisms (microbes), like bacteria, viruses, and fungi, that live in your digestive tract. Your microbiome can ...

Each probiotic strain serves a different purpose. For instance, common Lactobacillus strains— such as L. acidophilus, L. rhamnosus, and L. plantarum— support overall gut balance. S, Others, including ...

Greek yogurt is a great way to add more dairy to your diet, especially since most Americans don't get enough of it. The healthy dairy product is an excellent source of muscle-building protein, ...

Making Greek yogurt at home is surprisingly easy with just milk, live-culture yogurt, and time. This homemade version allows control over richness, thickness, and tanginess, offering a nutritious base ...

Greek yogurt doesn’t necessarily come from Greece. (In fact, New York state’s Greek yogurt production surpassed Greece’s in 2017.) This thick, creamy style of yogurt is made by straining out the ...