In doing so, the team has revived an ancient Bulgarian fermentation methodThere was a not-so-secret ingredient in the ice cream sandwiches, creamy cheese and milk-wash cocktails being served at Alchemist, a two Michelin-star restaurant in Copenhagen, Denmark, in recent years: ants. The team's experiments began with an accidental discovery, reports CNN’s Amarachi Orie. They left milk with an ant in it inside their refrigerator, and noticed the milk soon started to curdle. From there, the restaurant, which aims to “transform and transcend the nature of food and dining,” recreated a nearly forgotten ancient Turkish and Bulgarian recipe for making yogurt...