An ancient, almost forgotten yogurt recipe has resurfaced thanks to Danish research exploring the use of ants in its production. This study, published in the journal iScience, highlights how the culinary traditions of the Balkans and Turkey can offer new insights into food science.
The research reveals that ants, specifically red wood ants, contain bacteria, acids, and enzymes that can accelerate the milk fermentation process. Leonie Jahn, lead author of the study and professor at the Technical University of Denmark, points out that traditional yogurt exhibits much greater biodiversity compared to current products, which are generally made with only two bacterial strains. This diversity, which varies by region and time of year, contributes to a wider range of flavors and textures.
The ants, which are found in the forests of the Balkans and Turkey, were the focus of the research. To better understand this age-old practice, the team visited a village in Bulgaria, where co-author and anthropologist Sevgi Mutlu Sirakova has family roots. There, the locals shared their memories of the tradition of making yogurt with ants.
The fermentation process
Following the community's instructions, the researchers placed four whole ants in a jar of warm milk. The jar was then left in an anthill overnight. The next day, the milk had begun to thicken and sour, indicating an early stage of yogurt formation. Veronica Sinotte, another of the study's authors, describes the result as a yogurt with a slightly acidic and herbaceous flavor, with hints of fat from grass-fed animals.
Back in Denmark, the team set about analyzing the scientific components behind this unconventional yogurt. They discovered that ants carry lactic and acetic acid bacteria, which are essential for milk coagulation. One type of bacteria found in ants is similar to that used in the production of commercial sourdough.
In addition to bacteria, the formic acid present in ants plays a crucial role in the process. This acid, which is part of the ants' defense system, not only acidifies the milk but also affects its texture and creates a favorable environment for the development of the microbes that produce yogurt. The ants' enzymes, along with the microbes, work together to break down the milk proteins and transform it into yogurt.
Culinary innovation
The research team also compared yogurts made with live, frozen, and dehydrated ants. The results showed that only live ants generated the appropriate microbial community for fermentation, making them the most effective option for yogurt production. However, the researchers caution that live ants can harbor parasites, and freezing or dehydration methods can allow harmful bacteria to proliferate.
To explore the culinary possibilities of ant yogurt, the team partnered with the chefs at Copenhagen's two-Michelin-starred restaurant, Alchemist. Together, they modernized the traditional recipe, creating innovative dishes including ant-shaped yogurt ice cream sandwiches, mascarpone-style cheeses with a spicy kick, and milk-clarified cocktails, all inspired by ant yogurt.
This contemporary approach not only revives a nearly forgotten tradition, but also opens up a range of possibilities in modern gastronomy, where creativity and innovation intertwine with culinary practices of the past.
The research highlights the importance of biodiversity in food production and how traditions can offer novel solutions in modern cooking.
