Ant yogurt has been recreated by researchers at the University of Copenhagen (Københavns Universitet) and the Technical University of Denmark (Danmarks Tekniske Universitet, DTU), who report that microbes living on red wood ants can ferment warm milk—a traditional method from Turkey and the Balkans—in a study published on 3 October 2025 in iScience.
From Balkan tradition to lab: how ‘ant yogurt’ works
For generations, communities in Turkey and the Balkans added a few live ants to warm milk and left it to ferment. The Danish-led team documented this practice in Bulgaria and then reproduced it under controlled conditions.
Their analyses show that lactic acid bacteria and acetic acid bacteria associated with the ants, together with the ants’ own formic acid, acidify and thicken the milk, creating a tangy, herbaceous early-stage yogurt. The study highlights how traditional fermentation can diversify flavors and textures beyond the two bacterial strains commonly used in industrial yogurt.
Live ants, microbes and formic acid: a synergistic fermentation
Back in Denmark, the researchers compared milk inoculated with live, frozen and dehydrated ants. Only live ants seeded the right microbial community for stable fermentation. The team reports a synergy between ant-derived acids and enzymes and the microbiome carried by the insects.
Notably, they detected a bacterium closely related to Fructilactobacillus sanfranciscensis—well known from sourdough—suggesting overlooked microbial links between insect ecologies and human foods.
Alchemist’s kitchen: Copenhagen chefs test ant yogurt on the plate
To translate the findings into gastronomy, the 2‑Michelin‑star Alchemist in Copenhagen collaborated with the researchers. Chefs developed prototypes such as a yogurt ice‑cream sandwich shaped like an ant, mascarpone‑style cheeses with pronounced tang, and milk‑washed cocktails—illustrating how ant yogurt can inform contemporary cuisine without replacing standard dairy cultures.
Safety first: why experts advise against home experiments
The authors explicitly caution against do‑it‑yourself attempts. Live ants can carry parasites, and using dead or dehydrated insects can allow harmful bacteria to grow. The method should only be explored by trained professionals with access to microbiological safety protocols.
What this could mean for future ferments
Beyond the curiosity of ant yogurt, the study points to broader applications. A richer catalogue of traditional starters could inspire new dairy and plant‑based yogurts, while expanding the biodiversity of fermentation cultures used in European food systems.
As one researcher notes, today’s standardized yogurts mask a diversity once shaped by households, seasons and local ecologies—knowledge that may be valuable for Nordic and EU food innovation.
What they said
“Today’s yogurts are typically made with just two bacterial strains. If you look at traditional yogurt, you have much bigger biodiversity… That brings more flavors, textures, and personality,” said Leonie Jahn of DTU. Lead author Veronica Sinotte of the University of Copenhagen (Københavns Universitet) added:
“I hope people recognize the importance of community and maybe listen a little closer when their grandmother shares a recipe or memory that seems unusual. Learning from these practices and creating space for biocultural heritage in our foodways is important.”
The revival of ant yogurt is less a new product than a scientific explanation of a traditional technique. Its main contribution is to connect culinary history, microbial ecology and food safety—opening avenues for controlled experimentation in research kitchens while reinforcing the value of community knowledge in Europe’s food cultures.
