To make a tasty yogurt, just add ants (and their microbes)
Live ants are key to success. Microbes from frozen or dehydrated ants don’t work as well
Adding four ants to a jar of warmed cow’s milk is a traditional method of making yogurt once popular in Bulgaria and Turkey. Bacteria living on ants, as well as the ants themselves, acidify and thicken the milk into yogurt, a new study shows.
