In parts of Eurasia, the key to a tangy yogurt treat scurries along the forest floor.
Red wood ants and their microbes acidify and thicken milk, helping ferment the liquid into creamy yogurt, researchers report October 3 in iScience. Living insects, not frozen or dehydrated ants, are the best option to create the right microbial and chemical environment.
Yogurt making dates to around 7,000 years ago. Modern industrialized techniques have streamlined the process to include just a few acid-producing microbes. But traditional practices are more varied, introducing multitudes of bacterial species. In parts of Turkey, people have started yogurt cultures with pinecones or chamomile flowers.
Factory-made yogurt ensures the