Drop four ants into warm milk, wait a while — and voilà, you have yoghurt. Researchers from the University of Copenhagen and the Technical University of Denmark have taken a closer look at this ...

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.

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

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

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

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

“Today’s yogurts are typically made with just two bacterial strains,” microbiologist Leonie Jahn, one of the paper’s authors, ...

Ice cream, mascarpone and milk-washed cocktails may sound like simple pleasures — but the ones served at a ...

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 ...

Scientists believe an invasive ant species that spews acid from its abdomen has finally met its match after discovering that a naturally occurring fungus kills off a significant number of the ant ...