Nutty pistachio and tahini, crisp kataifi, and sweet chocolate go so well with creamy yogurt. It only makes sense to give ...

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

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

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 ...

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

Learn more about a traditional recipe that uses ants to turn yogurt into milk, and how this recipe made its way into one of ...

Ants supply microbes, acids, and enzymes to produce a yogurt with distinctive textures and flavors, bridging folklore and ...