‘Surprisingly creamy’: as a fermentista, how could I resist making ant yoghurt?

Findings of study into fermentation process behind dairy product could serve as toolkit for creating new foods

Whether it is kombucha, kefir, sauerkraut, kimchi, or sourdough, today's foodies are not short of fermented treats to tantalise their tastebuds. But for the adventurous, the menu may be about to get wilder. How about a spoonful of ant yoghurt?

Making it does not involve milking any ants. Instead, the unfortunate insects are dropped into a jar of warm milk, which is tucked into an ant mound and left to ferment overnight. The fermenting tradition originating from Turkey and Bulgaria is now being resurrected in the name of science.