Restaurants serve yoghurt made with ants

Researchers have discovered that live ants can be used to ferment milk into yoghurt.
Scientists from the Technical University of Denmark (DTU) found that red wood ants contain natural bacteria, acids and enzymes that can turn milk into a tangy, herbaceous yoghurt.

The research team, led by Dr Veronica Sinotte of the University of Copenhagen, was inspired by old Balkan and Turkish traditions of using ants in dairy-making.

Dr Sinotte, lead author, said: "We dropped four whole ants into a jar of warm milk by the instruction of Sevgi’s uncle and community members.
"That’s an early stage of yoghurt, and it tasted that way as well.”

Further analysis revealed that ants produce lactic and acetic acid bacteria - similar to those found in sourdough - as well as formic acid, which helps coagulate milk proteins.

am used their findings to create experimental dishes, including mascarpone-like cheeses, cocktails and ice cream sandwiches infused with “ant yoghurt”.

Dr Leonie Jahn of DTU said the research - published in the journal iScience - “shows that ancient food traditions can uncover lost biodiversity and new flavours”.

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