#Scientists revive old #Bulgarian #recipe to make #yogurt with ants
Ants carry lactic and acetic acid bacteria that help coagulate milk, as well as formic acid to acidify it.
by Jennifer Ouellette – Oct 3, 2025
"Fermenting milk to make yogurt, cheeses, or kefir is an ancient practice, and different cultures have their own traditional methods, often preserved in oral histories. The forests of #Bulgaria and #Turkey have an abundance of #RedWoodAnts, for instance, so a time-honored Bulgarian yogurt-making practice involves dropping a few live ants (or crushed-up ant eggs) into the milk to jump-start fermentation. Scientists have now figured out why the ants are so effective in making edible yogurt, according to a paper published in the journal iScience. The authors even collaborated with chefs to create modern recipes using ant yogurt."
https://arstechnica.com/science/2025/10/how-ants-can-kick-start-fermentation-to-make-yogurt/
#SolarPunkSunday #TraditionalFermentation #AntYogurt #Fermentation #EdibleInsects
