Scientists in Denmark create yogurt using ants

Researchers revived a forgotten yogurt-making technique using ants, uncovering microbial biodiversity in fermentation.

A team of researchers from the University of Copenhagen has recreated an ancient yogurt-making technique using ants, revealing previously undocumented insights into microbial fermentation.

The study, led by Veronica M. Sinotte, documented the forgotten practice of nomadic peoples in Bulgaria and Turkey who used red wood ants (Formica rufa) to ferment milk when traditional yogurt starters were unavailable.

The team collected live ants from Bulgarian colonies and added them to jars of warmed raw milk.

The milk was then buried inside ant mounds for 26 hours. The resulting yogurt had a lower pH than fresh milk, curdled texture, and a tangy, herbaceous flavor attributed to microbial interactions from the ants.

Further controlled experiments in Denmark confirmed that ants introduce diverse bacteria — including lactic and acetic acid bacteria — into the fermentation process.

These findings highlight the potential of insects as sustainable sources of fermentation agents, an approach already embraced by Michelin-star restaurant Alchemist, which has developed new dishes using "ant yogurt."

While the study’s implications are exciting, researchers caution that more regulatory approvals are needed before ants can be used widely in food production.

The study was published in bioRxiv.