Yogurt (also known as yoghurt) is a nutritious fermented dairy product and a superfood often recommended by nutritionists. It has been around for thousands of years in human history, with different countries and regions having their own unique methods of production. Recently, scientists have managed to recreate an almost forgotten yogurt recipe using ants, a traditional method once common in regions like Turkey.
According to a research report published on October 3 in the journal iScience, a study involving institutions such as the Technical University of Denmark revealed that the bacteria, acids, and enzymes present in ants can initiate the fermentation process that turns milk into yogurt.
This study reproduced a yogurt recipe that was once common in Turkey and the Balkan Peninsula but is now nearly forgotten, highlighting how traditional practices can inspire new approaches in food science and bring creativity to the table.
Leonie Jahn, a researcher from the Technical University of Denmark, mentioned that modern yogurts typically use only two bacterial strains. However, traditional yogurts have a richer biodiversity that varies according to the origin, household, and season, resulting in more flavors, textures, and personalities.
Red wood ants, found in forests in Turkey and the Balkan Peninsula, were historically used to make yogurt in those regions.
To better understand the process of making yogurt using ants, the researchers visited the hometown of one of the study’s authors, anthropologist Sevgi Mutlu Sirakova, in Bulgaria, where her relatives and other locals still preserve this tradition.
Veronica Sinotte, a researcher from the University of Copenhagen and one of the main authors of the study, described following the instructions of Sevgi Mutlu Sirakova’s uncle and locals, who placed four live ants into a jar of warm milk and then buried the jar in an anthill for fermentation overnight. The next day, the milk started to thicken and turn sour, resembling the early stages of yogurt.
After tasting the finished product locally, the researchers noted its slightly acidic and herbal notes, along with a taste of grass-fed fat. Upon returning to Denmark, they delved deeper into the scientific principles behind it.
They discovered that the ants carried lactic acid and acetic acid bacteria in their bodies, which aided in the coagulation of dairy. One of the bacteria resembled those found in commercial sourdough.
The researchers found that the ants themselves played a role in the yogurt-making process. Formic acid, a part of the ants’ natural chemical defense system, acidifies the milk, affecting its texture and potentially creating an environment for the growth of acidophilic microbes in yogurt. The enzymes and microorganisms produced by ants work together to break down milk proteins and turn milk into yogurt.
Comparing yogurts made using live ants, frozen ants, and dehydrated ants, the researchers concluded that only live ants could cultivate the right microbial community, making them most suitable for yogurt production.
However, the researchers cautioned that live ants may carry parasites, while frozen or dehydrated ants sometimes foster harmful bacterial growth. Therefore, they must be cautious to ensure that ant yogurt is safe for consumption.
To test the feasibility of ant yogurt in modern cuisine, the researchers collaborated with a two-Michelin-star restaurant chef in Copenhagen to infuse traditional yogurt with modern flavors. They prepared various blended beverages, including yogurt ice cream sandwiches shaped like ants. These inspirations stemmed from ant yogurt, using insects as a primary ingredient.
Sinotte expressed, “I hope people recognize the importance of community, and when their grandmother shares what seems like an unusual recipe or memory, perhaps they will listen more carefully. Learning from these practices and creating space for biocultural heritage in our diets.”
According to a report from The Guardian, Martin Blaser, a human microbiome expert from Rutgers University, expressed excitement about the study. He mentioned that from a nutritional standpoint, ant yogurt is likely similar to industrially produced yogurt. However, this approach could expand food options for discerning individuals, bringing interesting and unique flavors.
Dr. Toshio Ikeda, a medical doctor from Japan, previously pointed out that yogurt is rich in quality proteins, probiotics, calcium, and other nutrients, easy to digest, and has a beneficial effect on the stomach, making it a “complete gastrointestinal food.”