Scientists revive ancient ant-based yogurt technique
Researchers have recreated a traditional Balkan and Turkish method for making yogurt using ants as natural fermenters. The technique, once common in the region, leverages bacteria, acids, and enzymes from red wood ants to transform milk into a tangy product. This work, published in iScience, highlights the biodiversity lost in modern yogurt production.
In a project blending anthropology and food science, a team led by Leonie Jahn from the Technical University of Denmark revisited a nearly forgotten yogurt recipe from the Balkans and Turkey. Reported in the journal iScience on October 3, the study demonstrates how ants initiate milk fermentation.
The researchers traveled to co-author Sevgi Mutlu Sirakova's family village in Bulgaria, where locals guided them. "We dropped four whole ants into a jar of warm milk by the instruction of Sevgi's uncle and community members," recalls lead author Veronica Sinotte of the University of Copenhagen. The jar was placed in an ant mound overnight, resulting in thickened, soured milk described as slightly tangy, herbaceous, and reminiscent of grass-fed fat flavors.
Analysis revealed that red wood ants (Formica species) carry lactic and acetic acid bacteria, which coagulate the dairy— one strain akin to those in commercial sourdough. The ants' formic acid acidifies the milk, aiding texture and fostering acid-loving microbes, while enzymes break down proteins.
Tests showed only live ants effectively seeded the microbial community, though precautions are needed: live ants may carry parasites, and processed ones can harbor harmful bacteria. "Today's yogurts are typically made with just two bacterial strains," notes Jahn. "If you look at traditional yogurt, you have much bigger biodiversity, varying based on location, households, and season. That brings more flavors, textures, and personality."
To explore modern applications, the team collaborated with chefs at Copenhagen's two-star Michelin restaurant Alchemist, creating ant-inspired dishes like yogurt ice-cream sandwiches and clarified milk wash cocktails.
"Giving scientific evidence that these traditions have a deep meaning and purpose, even though they might seem strange or more like a myth, I think that's really beautiful," says Jahn. Sinotte adds, "I hope people recognize the importance of community and maybe listen a little closer when their grandmother shares a recipe or memory that seems unusual. Learning from these practices and creating space for biocultural heritage in our foodways is important."