Ice cream, mascarpone and milk-washed cocktails may sound like simple pleasures — but the ones served at a two-Michelin-starred restaurant in Denmark contained a little extra something: ants.

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 ...

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 ...

There was a not-so-secret ingredient in the ice cream sandwiches, creamy cheese and milk-wash cocktails being served at Alchemist, a two Michelin-star restaurant in Copenhagen, Denmark, in recent ...