Scientists Revive Ancient Bulgarian Yogurt Recipe Using Ants

Researchers have successfully revived a traditional Bulgarian yogurt-making method that incorporates red wood ants. This unique practice, which dates back centuries, uses live ants or their eggs to initiate fermentation. A recent study published in the journal iScience explains the scientific basis behind this method, revealing how ants contribute to the yogurt’s unique flavor and texture.

The forests of Bulgaria and Turkey are home to numerous red wood ants, which have been utilized in local yogurt production for generations. According to Leonie Jahn, a co-author from the Technical University of Denmark, “Today’s yogurts are typically made with just two bacterial strains… Traditional yogurt has much bigger biodiversity, varying based on location, households, and season.” This diversity enhances the overall culinary experience.

Reviving Tradition with Scientific Methods

To recreate this ancient yogurt, the research team traveled to Nova Mahala, Bulgaria, where co-author Sevgi Mutlu Sirakova has family ties. Following her uncle’s guidance, they used fresh raw cow milk, heated until it was scalding, and added four live red wood ants sourced from a local colony. The mixture was then secured in cheesecloth and insulated with fabric before being buried in the ant colony for fermentation.

After approximately 26 hours, the team retrieved the container and found that the milk had thickened, indicating the early stages of yogurt formation. Tasters described the resulting product as “slightly tangy, herbaceous,” with distinct notes of “grass-fed fat.”

To further investigate the fermentation process, the authors conducted laboratory experiments using worker ants collected in Denmark. They created three variations of yogurt under sterile conditions, utilizing live, frozen, and dehydrated ants. The research revealed that red wood ants harbor both lactic and acetic acid bacteria, essential for coagulating the milk.

Innovative Culinary Applications

In an effort to promote this ancient method, the authors partnered with Alchemist, a prestigious two-Michelin-star restaurant in Copenhagen. Renowned for its emphasis on molecular gastronomy, the restaurant’s chefs reimagined the ant yogurt in several innovative dishes. They developed an “ant-wich,” which is an ice cream sandwich made with ant yogurt ice cream, and an “ant cheese” similar to mascarpone. Another creation was a cocktail clarified with ant milk wash, reminiscent of the historical Milk Punch.

Despite the culinary potential, the authors caution against home attempts to recreate this yogurt. They highlight safety concerns, as ants may carry parasites harmful to human health. “We advise practitioners to maintain this as part of their heritage and cultures of food safety, or to possess knowledge in food microbiology to ensure adequate safety,” they noted.

While the concept of ant yogurt may seem unappealing to some, many cultures around the world have long considered insects a delicacy. For instance, indigenous Brazilian communities have consumed Ica leafcutter ants for centuries, often referred to as “Brazilian caviar.” This research underscores the rich tapestry of culinary traditions and the potential benefits of integrating ancient practices into modern gastronomy.

The study not only sheds light on the unique aspects of traditional yogurt-making but also emphasizes the importance of biodiversity in food production. It serves as a reminder of the value of preserving culinary heritage while exploring innovative applications in contemporary cuisine.