What would your reaction be if you saw ants in your yogurt? Probably not great, right? But what if they were the ones who made it in the first place? In a forest in Bulgaria, four ants were carefully dropped into a jar of warm milk, not as a prank, but as the start of an age-old fermentation method.
What sounds like something from an old folk tale is, in fact, a rediscovered culinary tradition supported by modern science. Researchers in Europe have unearthed a forgotten yogurt-making process that doesn’t use lab-grown cultures — it uses live red wood ants. And yes, it actually works.
Here’s what you need to know
Back to basics: Today’s supermarket yogurt is efficient, consistent… and a little bit boring. “Most commercial yogurts rely on just two bacterial strains,” says Dr Leonie Jahn from the Technical University of Denmark. “Traditional varieties had far more biodiversity — depending on season, household, even village.” That variation didn’t just create different textures, it gave yogurt personality. It turns out, the old-school way to achieve that flavour complexity? Ants.
Also read: 8 surprising effects of cutting salt and sugar, according to a dietician
The ant-yogurt revival: Led by curiosity (and a few local legends), researchers visited anthropologist Sevgi Mutlu Sirakova’s family village in Bulgaria. Guided by her uncle, they dropped live red wood ants into milk and left it nestled in an ant hill overnight.
“By morning, the milk was tangy, thickening, and very much alive,” says lead author Veronica Sinotte of the University of Copenhagen. It was an early form of yogurt — herbaceous, slightly sour, with hints of grass-fed fat.
How ants turn milk into yogurt
- Live bacteria on ants: Ants carry lactic and acetic acid bacteria, key to fermentation.
- Formic acid: Ants naturally produce this acid, helping to coagulate milk and create the right pH.
- Enzymes: Both the ant and its microbial passengers contribute enzymes that help break down milk proteins.
- Only live ants work: Frozen or dried ants don’t seed the right microbial balance — only fresh ants do.
Partnering with chefs at Copenhagen’s two-star Michelin restaurant Alchemist, the team explored modern applications. Think ant-yogurt ice cream sandwiches, mascarpone-style spreads, and even clarified cocktails. “It’s creative, it’s ancient, and it’s sustainable,” said one chef.
“Giving scientific weight to traditions that once seemed mythic — that’s beautiful,” adds Jahn.
For researcher Sinotte, it’s about more than food. “Listen to your grandmother,” she says. “These traditions have value. They carry culture, science, and survival.”
Also read: Dealing with lactose intolerance? Here are some easy alternatives to opt for
In the end, the story of ant yogurt is not just about bacteria — it’s about rediscovering forgotten wisdom, and maybe, being brave enough to taste it.
FAQs about yogurt:
Q: Why use ants for making yogurt?
A: Ants carry lactic and acetic acid bacteria essential for fermentation, naturally produce formic acid to coagulate milk, and introduce enzymes that help break down milk proteins, creating the right microbial balance.
Q: Can frozen or dried ants be used for making yogurt?
A: No, only live ants work for this yogurt-making process as they seed the right microbial balance.
Q: What modern applications have been explored with ant yogurt?
A: Chefs at Copenhagen’s two-star Michelin restaurant Alchemist have created ant-yogurt ice cream sandwiches, mascarpone-style spreads, and even clarified cocktails.
Q: What is the significance of rediscovering this yogurt-making method?
A: It highlights the value of traditional practices, carrying culture, science, and survival wisdom that modern science can support and validate.
Disclaimer: This article, including health and fitness advice, only provides generic information. Don’t treat it as a substitute for qualified medical opinion. Always consult a specialist for a specific health diagnosis.
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