Scientists revive old Bulgarian recipe to make yogurt with ants

Scientists have revived an old Bulgarian recipe to create a unique yogurt made with ants. The key ingredient in this yogurt is the lactic and acetic acid bacteria that ants carry, which help coagulate the milk. Additionally, the ants' formic acid helps to acidify the milk, aiding the fermentation process. This traditional recipe, which was once popular in Bulgaria, has been rediscovered by researchers who are exploring the potential of using ants as a natural way to produce yogurt. The process involves collecting ants, which are then mixed with milk to kickstart the fermentation. While the idea of ant-based yogurt may seem unusual, the researchers believe that it could offer a sustainable and natural alternative to traditional yogurt production methods. The use of ants as a fermentation agent could also provide new insights into the role of insects in food production. Overall, this research highlights the continued exploration of traditional and innovative techniques in the world of food science.