Scientists revived a forgotten Balkan recipe where live forest ants and their microbes naturally turn warm milk into yogurt.

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

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

If you want to make ant yogurt, live ants are more effective than frozen and dehydrated, but there is some risk. Red wood ...

Taking a spoonful of yogurt and discovering it’s been fermented by ants, not bacteria, might sound unbelievable. A team of ...

Scientists show red wood ants carry sourdough bacteria that ferment milk, echoing Balkan traditions and hinting at new, safer ...

After wrapping up the trip to Bulgaria, the team dissected the science behind the ant yogurt in Denmark. The ants carry both ...

To further test the culinary possibilities of ant yogurt, the researchers partnered with Alchemist, a 2 Michelin-star ...

Scientists have revived a forgotten yogurt-making method from the Balkans and Turkey that uses ants to naturally ferment milk ...

Ants supply microbes, acids, and enzymes to produce a yogurt with distinctive textures and flavors, bridging folklore and ...

Ants use their own acid to disinfect themselves and their stomachs. A team from Martin Luther University Halle-Wittenberg (MLU) and the University of Bayreuth has found that formic acid kills harmful ...