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Scientists are exploring the resurgence of ant yoghurt, a fermented milk tradition from Turkey and Bulgaria. Researchers at the University of Copenhagen, in collaboration with the restaurant Alchemist, investigated how ants contribute to milk fermentation. Their findings suggest a symbiotic process involving ant formic acid and microbes. While early attempts yielded a pleasant, herbaceous yoghurt, further experiments produced a thicker, lemony variant. The research could inspire new food innovations, though ethical and sustainability concerns regarding ant harvesting are noted.

Prepared by Emily Rhodes and reviewed by editorial team.