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

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

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

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 ...

For centuries we have believed that humans were unique in our ability to farm and cultivate our own food. However, it turns out that ants grow their own food too. Have you ever seen a trail of ants ...

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

Yogurt is usually thought of as a simple food made with just two types of bacteria. But a team of researchers has ...

Overloaded leafcutter ants develop “blind spots” that slow their movement - showing how nature’s most efficient workers hit ...

Scientists at the Smithsonian Tropical Research Institute (STRI) in Panama discovered that carrying oversized loads limits the ability to perceive the trail in leafcutter ants, akin to blind spots whi ...

Unlike modern yogurt, which relies on specific bacterial strains, this method uses the ants’ natural microbial ecosystem to ...

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

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