Milk fermentation milk fermentation, which makes yogurt, cheese or ce -peer, is an ancient practice, and other cultures often have traditional ways to preserve oral history. Bulgaria and Turkey’s forests are rich in red trees, so over time, the Bulgarian yogurt creation practice begins to ferment with several living ants (or crushed ants) in milk. Scientists now find out why ants are effective in making edible yogurt. paper Published in the Iscience journal. The author worked with the chef to create a modern recipe using an ant yogurt.
“Today’s yogurt is generally made of two bacterial strains.” Co -author Leonie Jahn At the University of Technology. “If you look at traditional yogurt, there are many more biodiversity depending on location, home and season. It brings more taste, texture and personality.”
If you want to study traditional cooking methods, locals still maintain their memories and oral history of the cooking method, which helps go to the place where these traditions appear. To reproduce ants yogurt in the area, the team followed the instructions of Shirakoba’s uncle. They used fresh raw milk to warm until the authors were scaled to “bite pinky fingers.” Then four living red trees were collected from local colonies and added to milk.
The authors fixed the milk with a cheese cloth and wrapped the glass container with a fabric with insulation before burying it in an ant colony, and completely covered the container with the mound material. “The nest itself produces heat and acts as an incubator for yogurt fermentation.” After 26 hours, they searched for courage, tasted it, checked the pH, and observed stirring. Milk was definitely thick and began to taste sour, creating an early stage of yogurt. Tasters described it as “a bit dull and herb” as a note of “lawn food fat”.
