After wrapping up the trip to Bulgaria, the team dissected the science behind the ant yogurt in Denmark. The ants carry both ...

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

Spiking milk with live ants makes tangy traditional yogurt. Researchers have identified the ants' microbial pals and enzymes that help the process.

To further test the culinary possibilities of ant yogurt, the researchers partnered with Alchemist, a 2 Michelin-star ...

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 ...