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On October 3rd, scientists resurrected the centuries old tradition of “ant yogurt”—a forgotten dish that blurred the lines between science, gastronomy, and culture— publishing their findings in the iScience Journal.

Prior to  this groundbreaking day, diners at the Alchemist, a two-Michelin-star restaurant in Copenhagen, were already familiar with the bold fusion of ancient tradition and modern food science.

Led by anthropologists and food scientists, the experiment involved producing yogurt through a method  passed down through oral tradition in rural Turkey and Bulgaria: adding live wood ants to milk.

The initial spark ignited from an accidental curdling of milk by an ant at the restaurant, which unfolded into an extensive collaboration among chefs, anthropologists, and food scientists.

Historical records reveal that wild starters like pine cones, nettles, and ants were used for the fermentation from nearly 9,000 years ago.

Notably, ants were added to warm milk to ferment, with the mixture buried near ant colonies.

By replicating this process, the team utilized the acids and microbes of the ant  to create a yogurt with thick texture and tangy, complex flavor.

The team experimented with various applications, from an “ant-wich” ice cream(sheep yogurt with live ants sandwiched in ant-infused gel and cookies) a mascarpone with dehydrated ants; to a milk-washed cocktail curdled with acid derived from ants.

Each dish delivered pronounced acidity, rich texture, and unique aromas, complimenting the fascinating science.

Chemical analysis revealed that ant yogurt shared the same primary agent as sourdough bread, fructilactobacillus sanfranciscensis. 

Unlike industrial yogurts, which contain just two lactic bacteria species, the ant yogurt boasts a microbial diversity that not only adds depth and complexity to the flavor and texture—a quality much prized by chefs—but also nutritional benefits.

Food chemists involved in the study note that such a method of harnessing a wide array of microorganisms for fermentation echoes traditional food wisdom like miso and sourdough.

The revival of this ancient dish coincides with a surge in the popularity of fermented foods—from kimchi, sauerkraut, natto to kefir and yogurt.

Fueled by research into “blue zone” regions where people lead long, healthy lives, fermented foods are being championed for their potential to support healthy gut microbiome and overall wellness.

These foods are believed to be vital components in diets linked to longevity and flourishing communities.

As scientists and chefs continue to rediscover and celebrate ancient culinary traditions, they are greeted by new audiences eager for the health benefits and cultural adventure these foods promise.

Lead researchers highlighted that aligning ancient wisdom of fermenting through a variety of microbes opposed to a single strain with today’s nutrition science will produce enriched flavor and enhance gut health benefits.

The culinary attempt echoes broader themes about the relationship between food, culture, and wellbeing.

As anthropologists at the University of British Columbia note, fermented foods hand down not only flavor but also meaning and stories; they are vehicles of heritage and identity, keeping alive practices that link generations.

Every batch and bite of the ant yogurt reiterates a living connection to our ancestors, and the wisdom they have passed down for us to thrive.

As the world increasingly embraces fermentation for both taste, tradition, and longevity, the ant yogurt serves as a testament to the powerful combination of history and science.