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‘Surprisingly creamy’: as a fermentista, how could I resist making ant yoghurt?
Findings of study into fermentation process behind dairy product could serve as toolkit for creating new foods
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theguardian.com
‘Surprisingly creamy’: as a fermentista, how could I resist making ant yoghurt?
Findings of study into fermentation process behind dairy product could serve as toolkit for creating new foods
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arstechnica.com
Scientists revive old Bulgarian recipe to make yogurt with ants
Ants carry lactic and acetic acid bacteria that help coagulate milk, as well as formic acid to acidify it.