Recent studies reveal that introducing just four live ants into a container of milk can ignite the fermentation process necessary for yogurt production. This surprising discovery highlights the natural role of microbes, enzymes, and acids in fermentation.
While modern yogurt production predominantly relies on commercially manufactured starters, the shift towards industrialization has led to the neglect of numerous traditional fermentation methods found in cultures worldwide.
Researchers are now focusing on preserving these time-honored practices in regions such as Turkey, Albania, Bulgaria, and Macedonia, aiming to revive and celebrate the rich culinary heritage of yogurt making.
