Making yogurt with ants revive the creative fermentation process.

The researchers once reproduced the almost forgotten yogurt recipes using the Balkan Peninsula and the entire turkey. report Island On October 3, the team shows that the ants’ bacteria, acids and enzymes can start the fermentation process of converting milk into yogurt. This work emphasizes how traditional practices can inspire a new approach to food science and add creativity to dinner tables.

Leonie Jahn, the chief author of the University of Technology, said, “Today’s yogurt is generally made of two bacterial strains. It brings more taste, texture and personality. “

The red tree ants (formica species) can be found to be crawled through the Balkan Peninsula and Turkish forests, and this yogurt production technology was once popular. To better understand how to make yogurt using this ant, researchers visited Bulgaria in Family Village of SEVGI Mutlu Sirakova, a co -author and anthropologist.

Veronica Sinotte, the author of Copenhagen University in Denmark, said, “We have dropped four ants into warm milk bottles under the direction of Sebigi’s uncle and community members. “It’s the early stage of yogurt, and it tasted like that.”

The researchers who tested yogurt during the trip described it as a flavor of fats that were slightly dull, herbs and grass.

Returning to Denmark, the team dissected science behind the ant yogurt. They found that ants have cows and acetate bacteria. The mountains created by this bacteria help to solve dairy products. One type of bacteria was similar to what was found in commercial yeast.

The insect itself also helps the yogurt production process. Formic acid, which is part of ants’ natural chemical defense systems, can acidify milk, affect textures, and create an environment in which microorganisms that like yogurt can thrive, researchers say. Enzymes of ants and microorganisms act as a tandem to break down milk protein and change milk into yogurt.

Researchers compared yogurt made of living, frozen and dehydrated ants. Only live ants have seeded the right microbial community. This is best suited for yogurt production. But the team found that it needs attention to safely consume ant products. Living ants can have parasites, frozen or dehydrated ants sometimes flourish.

In order to test the possibility of modern cooking for Ant Yogurt, the team partnered with the chef of Alchemist, a two -star Michelin restaurant in Copenhagen, Denmark, gave a modern twist to traditional yogurt. They provided several cocktails including clear cocktails, such as cheese, such as yogurt ice cream sandwiches like ants, mascar lupo phones with spicy soup, and milk cleaning. Inspired by ants and insects were used as key elements.

Jahn said, “This tradition looks strange as myths, but it provides scientific evidence that this tradition has a deep meaning and purpose.

Sinotte said, “I hope people will listen a little closer when they recognize the importance of the community and share a recipe or memory that grandmothers seem unusual.” In these practices and creating a space for biological heritage in our colonies.