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 ...

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

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

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

Back in Denmark, the team added four live ants to a jar of warm, raw milk, placing a cheesecloth on top. Then the jar was ...

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

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

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 ...

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

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

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