ISTANBUL A team of anthropologists and food scientists has successfully produced “ ant yogurt ,” reviving a centuries-old fermentation method still known in some rural parts of Türkiye and Bulgaria. By adding a few live ants into warm milk, the researchers managed to ferment the mixture naturally and discovered that the resulting yogurt contained Fructilactobacillus sanfranciscensis, the same bacterium used in sourdough bread production. Their findings were published on Oct. 3 in the peer-