Scientists reveal truth behind vanishing tradition of making yoghurt with ants

Scientists have recreated a nearly forgotten yoghurt-making tradition using a key ingredient: ants.

"Today's yogurts are typically made with just two bacterial strains," study senior author Leonie Jahn from the Technical University of Denmark said.

"If you look at traditional yogurt, you have much bigger biodiversity, varying based on location, households, and season. That brings more flavours, textures, and personality."

The research, published in the Cell Press journal iScience , showed that bacteria, acids, and enzymes in ants can kick-start the fermentation process that turns milk into yoghurt.

It's a practice that was once common in the Balkans and Turkey, the scientists say.

In their research, they visited the village where the family of study co-author and anthropol