In parts of Eurasia, the key to a tangy yogurt treat scurries along the forest floor. Red wood ants and their microbes acidify and thicken milk, helping ferment the liquid into creamy yogurt, ...

Humans have been tinkering with ways to ferment milk into more shelf-stable products like kefir, cheese, and yogurt for thousands of years. Today, even though most commercially produced yogurt depends ...

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 ...

Ice cream, mascarpone and milk-washed cocktails may sound like simple pleasures — but the ones served at a two-Michelin-starred restaurant in Denmark contained a little extra something: ants.