Scientists create ant yogurt using ancient fermentation methods

Danish scientists have revived a nearly forgotten yogurt recipe using ants to initiate fermentation. Researchers discovered that ants carry lactic acid and acetic acid bacteria on their bodies, which cause milk to curdle into yogurt, resulting in a "freshly sour and spicy" flavor. This traditional method, once common in Bulgaria and Turkey, highlights the interplay of cultural practices, animal products, and microbes in food production.