Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...

A few years back I took cheese making classes in Vermont. Back on the west coast afterwards, I visited with one of my friends from cheese class to make some cheese and that is when she introduced me ...

Four live red wood ants were then collected from a local colony and added to the milk. The authors secured the milk with ...

Frozen yogurt doesn't have to be difficult to make, but if yours is turning out icy rather than creamy, there are steps you ...

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 ...

If you’ve ever wondered how to make homemade Greek yogurt, you’re in the right place! It’s one of those things that seems tricky until you try it once. All you need is milk, a bit of yogurt, and some ...

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

This pretty blueberry yogurt parfait is loaded with protein and antioxidants, and it's easier to make than it looks! Watch this how-to video and get the recipe. But here’s a secret: It’s easier than ...

It is possible—better than possible, easy—to make truly delicious, not-at-all weird cocktails with yogurt. I’ll take you there, but if you can’t get on board with the previous sentence, best to stop ...

Question: Once you have one batch of yogurt, could you just put a dollop of a previous batch of yogurt into the milk to start additional batches? Won't the bacteria from the first batch start the ...

Umama Ali is an experienced content writer with a passion for gaming. He has been immersed in video games for as long as he can remember. When he is not playing video games, he can be found playing ...