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

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.

If you want to make ant yogurt, live ants are more effective than frozen and dehydrated, but there is some risk. Red wood ants occasionally carry parasites which can cause disease in humans. It’s ...

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

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

Scientists recreated a formula involving ants and milk that is used in Bulgarian villages to yield yogurt with an herbaceous flavor.

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