cross-posted from: https://masto.bg/users/mapto/statuses/115314408997974305

Researchers revive a Rodopa tradition of making yoghurt starter from ants

“Today’s yogurts are typically made with just two bacterial strains,” said co-author Leonie Jahn from the Technical University of Denmark. “If you look at traditional yogurt, you have much bigger biodiversity, varying based on location, households, and season.”

Using ants for fermentation likely evolved as a makeshift method when starter cultures were in short supply.

https://arstechnica.com/science/2025/10/how-ants-can-kick-start-fermentation-to-make-yogurt/