“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 ...

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

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

Four live red wood ants were then collected from a local colony and added to the milk. The authors secured the milk with ...

Back in Denmark, the team added four live ants to a jar of warm, raw milk, placing a cheesecloth on top. Then the jar was ...

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

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

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

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

Homa Dashtaki was born on January 31, 1979, the very day that the Ayatollah returned to Tehran, and which marks the beginning of the Iranian Revolution. When her family immigrated to Calif., she ...