By Stephen Beech

Yogurt made with ants was served at a Michelin-starred restaurant after scientists recreated an ancient recipe.

Yogurt ice-cream sandwiches in the shape of an ant, mascarpone-like cheeses and cocktails – all inspired by using the insect as a key ingredient – were dished up to diners as part of the experiment.

The yogurt tasted “slightly tangy, herbaceous” and had “flavors of grass-fed fat,” according to the research team.

Danish scientists revived the near-forgotten recipe that was once common across the Balkans and Turkey.

The team showed that bacteria, acids, and enzymes in ants can kickstart the fermentation process that turns milk into yogurt.

They say their work, published in the journal iScience , highlights how traditional practices can inspire new appro

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