“Today’s yogurts are typically made with just two bacterial strains,” microbiologist Leonie Jahn, one of the paper’s authors, says in a statement. “If you look at traditional yogurt, you have much ...

In a remarkable blend of science and tradition, researchers have revived an old Balkan and Turkish yogurt-making technique that uses ants as natural fermenters. The ants’ bacteria, acids, and enzymes ...

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 ...

The bacteria in the "ant yogurt," which they made using a traditional Balkan method, is a strain that's commonly used as a sourdough starter today, the team found. They then served the yogurt to ...