It's easier than you think. The primary ingredient in yogurt is milk. You can use any kind of milk you prefer — dairy or nondairy. Want a low-fat yogurt? Choose skim milk. Want a richer yogurt? Try ...

Making homemade yogurt doesn't involve a lot of ingredients, but the process is precise. Our expert shares why whipping it ...

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 ...

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 ...

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

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 ...