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Fermented milk from Bulgaria
Ant yoghurt is a nearly forgotten Balkan and Anatolian way to start yoghurt without a culture. Live red wood ants are dropped into warm milk, and the jar is buried in the ant mound overnight. The ants bring formic acid and lactic and acetic acid bacteria, and by the next day the milk has begun to sour and set.
| Raw cow's milk400 mL | Warmed until nearly scalding, so that it could "bite your pinkie finger"[sinotte2025] |
| Live red wood ants (Formica rufa)4 | Added whole; the ants were not crushed in the traditional practice[sinotte2025] |
| Starter | other: live red wood ants (Formica rufa group) |
Total time across the recorded steps: 26 h
What changes: Raw milk is warmed until it is almost too hot to touch
Villagers judged the heat by touch, hot enough to "bite your pinkie finger". Output: milk warmed until nearly scalding.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ant yoghurt is a nearly forgotten Balkan and Anatolian way to start yoghurt without a culture. Live red wood ants are dropped into warm milk, and the jar is buried in the ant mound overnight. The ants bring formic acid and lactic and acetic acid bacteria, and by the next day the milk has begun to sour and set. Made in 4 steps over 26 h. The longest step, bury the jar in the ant mound overnight, takes 26 h (Sinotte V.M. et al. 2025). Lactic and acetic acid bacteria carried by the ants, including Fructilactobacillus sanfranciscensis and Oecophyllibacter saccharovorans do most of the fermenting.
| Main step | 26 hReported[sinotte2025] | Bury the jar in the ant mound overnight |
|---|---|---|
| Acidity | pH 5Measured[sinotte2025] | Take the jar out, taste and check |
Ant yoghurt is started with live wood ants instead of old yoghurt. Ant formic acid and proteases help it coagulate at a higher pH than ordinary yoghurt, and the bacteria include F. sanfranciscensis, a sourdough species.
The study's authors caution against making ant yoghurt unless it is part of your own heritage or you have extensive food-microbiology experience, because it carries several food safety risks. Formica ants can carry the parasite Dicrocoelium dendriticum. In modern kitchens the ants are frozen or put in alcohol to kill it, or the ant starter is strained through a fine sieve, but frozen ants favoured Bacillus. A Danish study on red wood ants found that freezing at -20 or -80 °C for 30 minutes, boiling for 1 minute or storage in 50 % ethanol for 24 hours killed the parasite's cysts (Jensen 2017, abstract). Formica ants are a Novel Food in the European Union and are not approved for sale.
Hazards the sources name: Bacillus spp. (potential food-borne pathogens) in yoghurts started with frozen ants; Dicrocoelium dendriticum, a parasite Formica ants can carry at low prevalence.
Every number is labelled with how it is known. How this atlas is made
Three villagers in Bulgaria described burying a can of milk in an ant colony overnight, one from direct experience more than 50 years earlier (Mutlu Sirakova 2023). In 2023 researchers made it again with villagers in Nova Mahala, Bulgaria.
