Ants Inspire a New Wave of Creative Yogurt Fermentation
TL;DR Summary
Scientists in Denmark used red wood ants to ferment milk into yogurt, creating unique dishes served at a Michelin-starred restaurant, highlighting the potential of insects in food innovation while emphasizing safety concerns and ecological considerations.
- Scientists used ants to make yogurt. Diners in a Michelin-starred restaurant ate it CNN
- Ant Yogurt Is a Traditional Recipe That Crawls on 6 Legs The New York Times
- To make a tasty yogurt, just add ants (and their microbes) Science News
- ‘Surprisingly creamy’: as a fermentista, how could I resist making ant yoghurt? The Guardian
- Making yogurt with ants revives a creative fermentation process Phys.org
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