Science and tradition: The rediscovery of yogurt from ants

An ancient yogurt recipe, which had fallen into oblivion, comes to life again thanks to research carried out in Denmark. This study, published in the journal iScience, reveals that ants, common in the Balkans and Turkey, can play a fundamental role in the fermentation process that transforms milk into yogurt. This rediscovered technique not only highlights the value of traditional practices, but also opens up a range of creative possibilities in food science.

The lead author of the study, Leonie Jahn, from the Technical University of Denmark, highlights that contemporary yogurts typically use only two bacterial strains. In contrast, traditional yogurt demonstrates a much richer biodiversity, as it varies by region, household, and time of year. This diversity not only enriches the flavor, but also gives different textures and personalities to the final product, which could be an attraction for consumers looking for unique taste experiences.

Red ants: a surprising ingredient

Red wood ants, belonging to the Formica species, are a common element in the forests of the Balkans and Türkiye. This traditional yogurt-making technique was widely used in the past, leading the team of researchers to explore its roots. To do this, they visited a town in Bulgaria where co-author and anthropologist Sevgi Mutlu Sirakova has her family roots. The memories of his family and other locals about this ancestral practice were fundamental to understanding how ants were used in the production of yogurt.

Following instructions from Sevgi's uncle and other community members, the research group placed four whole ants in a jar of warm milk. This jar was left in an anthill overnight to allow fermentation to occur naturally. The next day, the milk had begun to thicken and take on a sour taste, signaling the beginning of the yogurt-making process. This practical experience was key to understanding the potential of ants in the fermentation of dairy products.

The fermentation process and its secrets

After this initial experience, the team returned to Denmark to delve deeper into the science behind making yogurt from ants. The researchers discovered that these insects carry lactic and acetic bacteria in their bodies, which are essential for the milk coagulation process. In fact, some of these bacteria resemble those found in commercial sourdough, suggesting that the tradition of using ants to make yogurt has solid scientific foundations.

In addition to bacteria, formic acid present in ants plays a crucial role in the acidification of milk. This acid, which is part of the ants' chemical defense system, not only affects the texture of the milk, but also creates a favorable environment for the growth of acidophilic microbes, which are essential in the fermentation of yogurt. The enzymes contained in the ants, together with the microbes, collaborate in the breakdown of milk proteins, culminating in the transformation of this liquid into a creamy and tasty product.

Safety and Sustainability Considerations

In the course of their research, the scientists compared yogurts made from live, frozen and dehydrated ants. The results showed that only live ants managed to generate a microbial community suitable for the production of yogurt, which highlights their importance in this process. However, the team warned about the need to take precautions when consuming products containing ants, as these insects can carry parasites, and freezing or dehydrating the ants could encourage the growth of harmful bacteria.

To explore the culinary possibilities offered by this innovative proposal, the researchers teamed up with the chefs of the Alchemist restaurant, a two-Michelin-star establishment in Copenhagen. Together, they took a contemporary approach to ant yogurt, presenting diners with unique creations that included ant-shaped yogurt ice cream sandwiches, spicy mascarpone-like cheeses, and milk-clarified cocktails, all made with this unique ingredient. This collaboration not only highlights the potential of ant yogurt in haute cuisine, but also reflects a growing interest in sustainability and the valorization of unconventional ingredients.