Ancient Yogurt-Making Techniques
Fermenting milk to create yogurt, cheeses, or kefir has been practiced for centuries, with various cultures maintaining their unique methods, often passed down through generations. In regions like Bulgaria and Turkey, for example, there’s a traditional method involving the use of red wood ants—specifically, adding a few live ants or crushed ant eggs to the milk to initiate fermentation. Recently, researchers uncovered the reasons behind the effectiveness of these ants in yogurt production, as detailed in a paper published in iScience. Notably, the authors engaged with chefs to develop contemporary recipes featuring ant-based yogurt.
Co-author Leonie Jahn from the Technical University of Denmark pointed out, “Most modern yogurts rely on just two bacterial strains. In contrast, traditional yogurt showcases a much richer biodiversity, influenced by factors like location, households, and seasons. This diversity brings about a wider range of flavors and textures.”
To explore traditional cooking methods, it’s beneficial to visit the areas where these practices originated, since locals often retain valuable memories and stories. This is true for Nova Mahala, Bulgaria, a place where co-author Sevgi Mutlu Sirakova’s family resides. To replicate the area’s ant yogurt, the research team followed techniques shared by Sirakova’s uncle. They began with fresh raw cow milk, heated until it was scalding—enough to “bite your pinkie finger,” they noted. Next, they collected four live red wood ants from a nearby colony to mix into the milk.
After preparing the milk, the authors covered it with cheesecloth and wrapped the glass container in fabric for insulation before burying it within the ant colony, completely obscured by the mound’s material. This nest, known to create warmth, effectively acted as an incubator for the fermentation process. They retrieved the container after 26 hours to taste the mixture and check the pH, stirring it to observe the coagulation. The milk had thickened and soured, marking the beginning stages of yogurt. Tasters described it as “slightly tangy, herbaceous,” with hints of “grass-fed fat.”
