Researchers from the University of Copenhagen and the Technical University of Denmark have taken a closer look at this traditional fermentation method, which originates in Turkey and the Balkans.

“We dropped four whole ants into a jar of warm milk,” said lead author Veronica Sinotte of the University of Copenhagen. According to the researchers, the glass was then placed overnight in an anthill – a warm environment that provides the correct conditions for fermentation. By the next day, the milk had started to thicken and sour. “That’s an early stage of yogurt, and it tasted that way as well,” Sinotte said.

The team investigated how the fermentation process works with the help of the ants. According to the researchers, the wood ants, native to the region, carry lactic acid and acetic acid bacteria, which contribute to the milk’s coagulation.

Some of these bacteria are similar to those found in sourdough. The ants also actively contribute to the process. Their natural chemical defence system includes acid, which lowers the pH of milk and creates a culture where acid-loving microbes can thrive.

In several experiments, the researchers found that using live ants produced the best results. Frozen or dried ants didn’t create a suitable bacterial culture for the process.

The team warned against trying this method at home, since live ants can carry parasites. Unless it is part of your cultural tradition or you have extensive knowledge of food safety, the researchers advised against attempting it.

The team did not stop at tasting the yogurt themselves. Chefs from the two-Michelin-star restaurant Alchemist in Copenhagen created several dishes inspired by the traditional ant yogurt, giving it a modern twist.

These included a mascarpone-like cheese, a special cocktail and a yogurt ice cream sandwich dubbed the “ant-wich”.