By adding a handful of live ants to warm milk, a group of anthropologists and food scientists investigated how to make "ant yogurt" — and they ended up learning that it has the same ingredient as a popular type of bread.
The bacteria in the "ant yogurt," which they made using a traditional Balkan method, is a strain that's commonly used as a sourdough starter today, the team found. They then served the yogurt to patrons at a restaurant to showcase historical methods of fermenting food.
