Scientists revive ancient ant-based yogurt technique

7 октября 2025 Сообщено ИИ

Researchers have recreated a traditional Balkan and Turkish method for making yogurt using ants as natural fermenters. The technique, once common in the region, leverages bacteria, acids, and enzymes from red wood ants to transform milk into a tangy product. This work, published in iScience, highlights the biodiversity lost in modern yogurt production.