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.

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

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

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

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

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

To further test the culinary possibilities of ant yogurt, the researchers partnered with Alchemist, a 2 Michelin-star restaurant in Copenhagen. The chefs created three new dishes from the ant yogurt: ...

Researchers recreated a nearly forgotten yogurt recipe that once was common across the Balkans and Turkey—using ants.

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 ...