From Whale Milk Cheese to the boiled penguin eggs, we like strange gourmet stories in IFLSCIANCE. But this latest product can take the cake. Bold scientists created yogurt produced using ants, a very unexpected secret component, while reviving traditional Balkan recipes.
This is not to find a new and bizarre method of adding protein to food. Ant is actually the center of yogurt production, so it provides a lot of elements required with one convenient arthropod.
Yogurt is made of milk fermentation, which is a process that dates back to 7,000 years ago when our ancestors have archaeological evidence of making cheese. Fermentation relies on bacteria, and we have begun to grasp bacteria only at the early 20th century microorganisms.
Yogurt, which is picked up at groceries today, is often mass -produced under controlled conditions in factories. It’s far from traditional yogurt production.
Purple: The beginning of an ant yogurt.
Image Credit: David Zilber
Leonie Jahn, the chief research author of the University of Technology, said, “Today’s yogurt is generally made of two bacterial strains. name. “If you look at traditional yogurt, there are many more biodiversity depending on location, home and season. It brings more taste, texture and personality.”
Co -author SEVGI Mutlu Sirakova’s relatives remember different ways. In other forests of their hometowns, Nova Mahala, Bulgaria, Balkans, and Türkiye, locals found out how to make yogurt with the help of red trees. Formatka inside. The team traveled to Nova Mahala and gave himself.
Veronica Sinotte at the University of Copenhagen said, “We have dropped four ants into a warm milk bottle under the direction of the uncles and community members of Sebigi. Rupa antIt was collected from the colony just outside the village.
Milk and ant mixtures were left to cultivate in ant colony.
Image Credit: David Zilber
The jar was buried overnight on the ant mound. According to Sinotte, they had a “early stage of yogurt” the next day. The finished yogurt taste was depicted by the team as “slightly dull, herbs and the taste of the grass foods.”
If we don’t, forgive us rush Add to our morning gra surprise.
So how is it exactly going to edible yogurt from dropping ants into milk jars?
Insects actually bring a lot to the party. They carry bacterial species that produce lactic acid and acetic acid, including one type found in commercial yeast. This mountain is needed to bend milk and contribute to the dull taste and thick texture of yogurt.
ANTS is also a natural defense mechanism, creating formic acid, contributing to the fact that the pH is perfect for yogurt microorganisms. Enzymes produced by microorganisms and ants itself can be reached by milk protein.
It actually works with live ants -the team is frozen and dehydrated, and you must be a little cautious. But scientists worked with the chef of the two Michel Linstar Restaurant Alchemist to whip the ants yogurt recipes, including cheese and ants like mascar lupo, mascar lupo, but with yogurt. Milk cleaned cocktail.
Yes, they really have evidence that they really ate it.
Image Credit: David Zilber
In the case of the team, the overall experience was an opportunity to not only explore fascinating science, but also to celebrate unforgettable traditions.
Sinotte said, “I hope people will recognize the importance of the community and listen to a little closer when sharing recipes or memories that seem to be rare.
Jahn added: “Even though these traditions look strange as myths, we provide scientific evidence that this tradition has a deep meaning and purpose. I think it’s really beautiful.”
In view of the fact that IFLSCIENCE’s previous cooking chronology is related to 250 -year -old fruits, blue beef soup and knee bologna, ant yogurt began to sound more and more attractive. Pass the spoon.
This study was published in the journal. Island.
