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Story summary
- Researchers revived an ancient Bulgarian yogurt recipe using live red wood ants.
- The study, in iScience, shows ants contribute lactic and acetic acids and enzymes.
- The resulting yogurt is slightly tangy with herbaceous notes and grass-fed fat undertones.
- Partnering with Alchemist, a Michelin-star restaurant, they created ant-inspired dishes.
- Live ants were essential for fermentation. Parasites can make home experiments risky.
