The bacteria, acids, and enzymes help the fermentation process that turns milk into yogurt. The bacteria, acids, and enzymes in the insects can jumpstart the fermentation process that turns milk into ...

Fermenting milk to make yogurt, cheeses, or kefir is an ancient practice, and different cultures have their own traditional methods, often preserved in oral histories. The forests of Bulgaria and ...

Ice cream, mascarpone and milk-washed cocktails may sound like simple pleasures — but the ones served at a two-Michelin-starred restaurant in Denmark contained a little extra something: ants.

In a remarkable blend of science and tradition, researchers have revived an old Balkan and Turkish yogurt-making technique that uses ants as natural fermenters. The ants’ bacteria, acids, and enzymes ...

Ants usually get into yogurt by accident. But a research team recently added the insects on purpose while reviving a traditional recipe. The researchers’ new study reveals how red wood ants' holobiont ...

In parts of Eurasia, the key to a tangy yogurt treat scurries along the forest floor. Red wood ants and their microbes acidify and thicken milk, helping ferment the liquid into creamy yogurt, ...

Simply placing as few as four live ants into a container of milk provides enough microbes, enzymes and acids to kickstart the fermentation process that creates yogurt. Today, most yogurts are produced ...