Researchers from the University of Copenhagen and the Technical University of Denmark have explored a traditional fermentation method involving wood ants and warm milk, originating from Türkiye and the Balkans. However, they strongly advise against attempting this at home.
The team travelled to Bulgaria, where co-author and anthropologist Sevgi Mutlu Sirakova's relatives explained the tradition, as detailed in a report published in the journal iScience on Sunday. Veronica Sinotte from the University of Copenhagen mentioned that they added four whole ants to a glass of warm milk, following instructions from Sevgi's uncle. The glass was then left overnight in an anthill to create optimal fermentation conditions. By the next day, the milk had thickened and soured, resembling an early-stage yoghurt.
Study leader Leonie Jahn from the Technical University of Denmark explained that while ants can be consumed, they are not traditionally eaten; instead, they are used to initiate further yoghurt cultures. The wood ants carry lactic and acetic acid bacteria, which aid in milk coagulation. Their natural chemical defences acidify the milk, fostering a culture of acid-loving microbes.
The researchers noted that the resulting yoghurt had a slightly tangy flavour. Jahn pointed out that traditional yoghurts tend to have greater microbial diversity compared to commercial varieties, influencing taste and texture. Sinotte highlighted the importance of recognising this practice as part of biocultural heritage.
Experiments indicated that live ants provide the best fermentation results, as frozen or dried ants do not produce a suitable bacterial culture. However, the team cautioned against attempting this method at home due to potential parasite risks associated with live ants.
In culinary experiments, chefs from the Michelin-starred Copenhagen restaurant Alchemist created dishes using the ant-yoghurt, including a mascarpone-like cheese, a special cocktail and a yoghurt ice-cream sandwich, showcasing innovative ways to incorporate ants into cuisine. — dpa
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