The age-old practice of fermenting milk into yogurt, cheeses, or kefir is deeply rooted in various cultures, often passed down through oral traditions. In regions like Bulgaria and Turkey, a notable method involves using red wood ants to initiate the fermentation process. A recent study published in the journal iScience has shed light on the scientific basis behind this unusual technique, concluding that these ants play a crucial role in the production of yogurt. The researchers even collaborated with culinary experts to craft contemporary recipes featuring ant-based yogurt.
Modern yogurt production typically relies on just two bacterial strains, noted Leonie Jahn, a co-author from the Technical University of Denmark. However, she emphasized that traditional yogurt varieties often showcase a far greater biodiversity, influenced by local environments, seasonal changes, and household practices. This diversity contributes to a wider range of flavors and textures.
To explore these traditional methods, researchers traveled to Nova Mahala, Bulgaria, where co-author Sevgi Mutlu Sirakova’s family continues to uphold these culinary practices. The team followed guidelines provided by Sirakova’s uncle to recreate the region’s ant yogurt. They started with fresh raw cow milk, heating it until it was scalding—“so hot it could ‘bite your pinkie finger,'” according to the authors. Four live red wood ants were then sourced from a local colony and added to the milk.
The milk mixture was secured with cheesecloth and wrapped in fabric for insulation before being buried within the ant colony, where the surrounding material provided warmth conducive to fermentation. After 26 hours, the container was unearthed for tasting and pH analysis. The milk had begun to thicken and develop a sour profile, marking the initial phase of yogurt. Tasters described the flavor as “slightly tangy” with herbaceous notes and hints of “grass-fed fat.”
