To make a tasty yogurt, just add ants (and their microbes)

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Home INDEPENDENT JOURNALISM SINCE 1921 SIGN IN

Live ants are cardinal to success. Microbes from stiff aliases dehydrated ants don’t activity arsenic well

A jar of beverage is photographed from above. Four mini ants pinch achromatic bodies are floating successful nan beverage amid bubbles. The ants' abdomens are brownish red.

Adding 4 ants to a jar of warmed cow’s beverage is simply a accepted method of making yogurt erstwhile celebrated successful Bulgaria and Turkey. Bacteria surviving connected ants, arsenic good arsenic nan ants themselves, acidify and thicken nan beverage into yogurt, a caller study shows. 

David Zilber

In parts of Eurasia, nan cardinal to a tangy yogurt dainty scurries on nan wood floor.

Source sciencenews
sciencenews