Researchers at the University of Copenhagen have recreated an ancient method of making yogurt with ants, offering new insights into microbial fermentation.
Veronica M. Sinotte led the research, uncovering a forgotten technique used by nomads in Bulgaria and Turkey. When traditional yogurt starters were scarce, they used red wood ants (Formica rufa) to ferment the milk.
The researchers gathered live ants from Bulgarian colonies and placed them with warmed raw milk in jars.
They then buried the milk in ant mounds for 26 hours. This produced yogurt with a tangy, herbaceous flavour, a curdled texture, and a lower pH resulting from the ants’ microbial activity.
Further tests in Denmark confirmed that ants add a variety of bacteria, including lactic and acetic acid bacteria, to the fermentation process.
These results show insects’ potential as sustainable fermentation agents. This concept is already in use at the Michelin-starred restaurant Alchemist, which offers dishes featuring “ant yogurt.”
However, researchers note that extensive regulatory approval is necessary before ants can be widely used in food production.
The findings were reported in bioRxiv.
