It is an almost forgotten yogurt recipe. It was common in the Balkans and Türkiye. L was recreated in Danish research published in the journal iSCience. The ant yogurt recipe attracts attention.
The bacteria, acids and enzymes present in the ants can drive the fermentation process that turns milk into yogurt. The work highlights how traditional practices inspire new approaches in food science. "Current yogurts are made with two bacterial strains." This is stated by lead author Leonie Jahn, from the Technical University of Denmark. «In traditional yogurt, its biodiversity is much greater. This provides more flavors, textures and personality.
acid ants
Red wood ants (Formica species) are found in the forests of the Balkans and Türkiye. The researchers visited co-author and anthropologist Sevgi Mutlu Sirakova's family village in Bulgaria. "We put four whole ants in a jar of warm milk," they say. The jar was then placed in an anthill to ferment overnight. The next day, the milk had begun to thicken and sour. "That's an early stage of yogurt, and it tasted like that too."
Back in Denmark, the team looked at the science behind ant yogurt. They discovered that ants carry lactic and acetic bacteria. The acids produced by these bacteria help coagulate the dairy product. One type of these bacteria was similar to that found in commercial sourdough.
The researchers compared yogurts made with live, frozen and dehydrated ants. Only live ants generated the proper microbial community. It means that they are the most suitable for making yogurt. Caution is necessary to ensure the safety of consuming ant products. Live ants can harbor parasites. Freezing or dehydrating ants can sometimes allow harmful bacteria to proliferate.
Renewing the recipe
To test the contemporary culinary possibilities of ant yogurt, the team partnered with the chefs at Alchemist. It is a two Michelin star restaurant in Copenhagen, Denmark. They gave a modern twist to traditional yogurt. They served diners various creations, such as ant-shaped yogurt ice cream sandwiches. Also mascarpone-type cheeses with a spicy touch and clarified cocktails with milk. All inspired by the ant yogurt recipe and using the insect as a key ingredient.
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