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 transform milk into a rich, tangy yogurt while showcasing the diversity and complexity lost in modern, industrialized yogurt strains.
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 transform milk into a rich, tangy yogurt while showcasing the diversity and complexity lost in modern, industrialized yogurt strains. 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 transform milk into a rich, tangy yogurt while showcasing the diversity and complexity lost in modern, industrialized yogurt strains.