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.
from Top Health News -- ScienceDaily https://ift.tt/6uKzPyZ
Subscribe to:
Post Comments (Atom)
-
Researchers from MIT and Scripps have unveiled a promising new HIV vaccine approach that generates a powerful immune response with just one ...
-
Three treaties between the US and Hong Kong were suspended, the latest move to pressure China. from Yahoo News - Latest News & Headl...
-
At least 22 people were killed and 171 others injured on Sunday when one of Taiwan’s newer, faster trains derailed on a curve along a popula...
No comments:
Post a Comment