In general, we humans do our best to keep them away from the kitchen and stay away from us. food. But the old and almost forgotten recipe takes advantage of the power of hard work to make yogurt. Once common recipes throughout Türkiye (or Türkiye) and throughout the Balkans A study published in the journal today Island.
Bacteria, mountains and enzymes of insects Fermentation process It turns milk into yogurt. Such traditional practices can inspire a new approach to food. Sustainability Add some creativity to the recipe box and also in the menu of the Michelin Star-Winning Restaurant.
“Today’s yogurt is generally made of two bacterial strains.” Leonie Jahn, a co -author of Denmark and a technical university, said in a statement.. “If you look at traditional yogurt, there are many more biodiversity depending on location, home and season. It brings more taste, texture and personality.”
According to the traditional Bulgaria yogurt production method, researchers added four living forest ants to warm milk jars. Image: David Zilber.
The taste of grass food fat is a bit dull and herbaceous
that Red tree What is used in this recipe is to find crawling through the forest of turkey and the Balkan Peninsula.It is usually considered Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Kosovo, Montenegro, North Macedonia, Romania, Serbia, Slovenia and Greece and Tourkis countries).
The team visited to better understand the role of insects in this popular recipe. Research by co -author and anthropologist Sevgi Mutlu Sirakova Family village in Bulgaria. Her family and other people in the village remember the tradition of this local yogurt.
“We dropped four ants into a warm milk bottle, following the instructions of the uncles of Sebigi and the members of the community.
Then the jar was then fermented overnight and fermented overnight. The next day, the milk began to be thick and sour.
Researchers bury the milk jar covered with cheese cloth and cultivate them in the red tree ant colony to help ants and microorganisms ferment dairy products into yogurt. Image: David Zilber.
Sinotte said, “This is the early stage of yogurt and it tasted that way.
Taste? The ants were removed from yogurt and the team was a bit dull, herb, and described the flavors of grassy foods.
Jahn said, “It provides scientific evidence that this tradition has a deep meaning and purpose, even though this tradition looks strange like a myth.” Jahn said.
(Related: 130 -year -old butter bacteria were found in the basement of Denmark.. ))
Lab yogurt
After finishing the trip to Bulgaria, the team I dissected science behind the ants yogurt In Denmark. Ants carry both lactic acid and acetic acid bacteria. The mountains created by the two bacteria help to solve dairy products. Lactic acid bacteria of this yogurt recipe are similar to what is already found in commerce. leaven.
The ant itself is also Mountain of the natural chemical defense system. According to the team, formal acid can acidify milk, affect texture, and create an environment suitable for flourishing for microorganisms that like acids of yogurt. Enzymes of ants and microorganisms work together to break down milk protein to replace milk into yogurt.
Researchers tasted the first exam of ants yogurt. The first test of ant yogurt was solidified and acidified, which is a sign of early yogurt fermentation. Image: David Zilber.
The team then compared live, frozen and dehydrated ants and made yogurt. only The living ants created the right microbial communityIt is best suited for yogurt production. But potential yogurt manufacturers should be careful to approach ants. live Ants can have parasitesIf you freeze or dehydrate the bug, harmful bacteria can flourish.
Ant-yogurt on the menu
In the final test to see how this old yogurt recipe can work on modern speech, the team has partnered with Alchemist’s chefs. 2 -star Michelin restaurant In Copenhagen, Denmark.
chef It gave a modern twist to the traditional yogurt Like an ant offenses a cocktail with a yogurt ice cream sandwich, a slight tank mascar leson, and a milk wash. All of these cooking cocktails were inspired by ant yogurt and used insects as a key ingredient.
“I hope people will listen to the importance of the community and to listen a little closer when they share the importance of the community and share the recipes or memories that grandmothers seem unusual.”
