porridge and what is also known as phuthu or krummelpap (a crumbly rendition of pap, often eaten with sour milk and milk). Enter SA's first Michelin-star chef, Jan-Hendrik van der Westhuizen ...

Fermentation of milk as a method of extending its shelf life has been known to humans for 10,000, perhaps even 15,000 years.

Nutritionists have debunked the long-held belief that consuming pap, ogi or akamu boosts breast milk production in nursing mothers. They clarified that there was no scientific evidence supporting ...

At the time, the dairy industry was curdling as it watched the cold aisles of grocery stores fill with plant-based imposters—soy "milk" and almond "milk," rice and coconut "milks." In 2010 ...