Ants produce formic acid to protect themselves, and this acid can curdle milk
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Placing just four live ants into a vat of milk provides enough microorganisms, enzymes, and acids to start the fermentation process to make yogurt.
Currently, most yogurt is made by fermenting milk using commercially available starters. However, the industrialization of the process has led to the neglect of countless traditional fermentation practices around the world.
In places like Türkiye, Albania, Bulgaria, and Macedonia, researchers…
Source: www.newscientist.com
