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

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

Scientists recreated ant-based yogurt and revealed how insect microbes enable fermentation. Researchers have revived a nearly ...

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

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 ...

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

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 ...

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