“If you look at traditional yogurt, you have much bigger biodiversity, varying based on location, households, and season. The ants are removed from the yogurt and the team described the flavor asit as slightly tangy, herbaceous, with some of the flavors of grass-fed fat. Lab yogurtAfter wrapping up the trip to Bulgaria, the team dissected the science behind the ant yogurt in Denmark. The lactic acid bacteria in this yogurt recipe is similar to what is already found in commercial sourdough. Researchers tasted the first trials of ant yogurt, where the milk had begun to coagulate and acidify, which are signs of early yogurt fermentation.