What makes your yogurt tastier? Ants that crawl on 6 legs (and their microbes)
Researchers have revived an ancient Bulgarian and Turkish method of making yogurt using live red wood ants. These ants contribute unique acids, microbes, and enzymes, resulting in a tangy, complex-flavored yogurt with greater microbial diversity. While inspiring chefs, this method poses health and ecological risks, making it unsuitable for casual home use.
Researchers have revived an ancient Bulgarian and Turkish method of making yogurt using live red wood ants. These ants contribute unique acids, microbes, and enzymes, resulting in a tangy, complex-flavored yogurt with greater microbial diversity. While inspiring chefs, this method poses health and ecological risks, making it unsuitable for casual home use.
