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

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

Drop four ants into warm milk, wait a while — and voilà, you have yoghurt. Researchers from the University of Copenhagen and ...

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

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

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

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 ...

An old traditional recipe for yoghurt made from ants has been recreated by researchers at the University of Copenhagen. In a ...

In a remarkable blend of science and tradition, researchers have revived an old Balkan and Turkish yogurt-making technique ...

Both luxury and pedestrian, Ant Hamlyn’s recent portrayals of flattened everyday objects and scenes are featured in a new ...

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

Researchers revived a Balkan yogurt tradition using live ants, whose microbes and enzymes ferment milk. The study highlights ...