Ants Turn Milk into Yogurt: Unique Danish Discovery
Researchers from Denmark have rediscovered a unique traditional method of making yogurt using live ants. The unusual process involves adding ants to warm milk and leaving it in an anthill overnight. While the results are promising, experts caution against trying this method at home due to the risk of parasites.
The study, conducted by the University of Copenhagen and the Technical University of Denmark, found that forest ants, specifically Formica species, carry lactic acid and acetic acid bacteria. These bacteria contribute to the coagulation of milk, driving the fermentation process that turns milk into yogurt.
The method involves placing four whole ants in a glass of warm milk and leaving it in an anthill overnight. The ants' natural chemical defense system, which includes acid, also creates a culture for the yogurt's acid-affine microbes to thrive. The resulting yogurt has a slightly tangy taste and greater diversity of bacterial species compared to commercial yogurts.
Chefs from a Michelin-starred restaurant have even created innovative dishes using the ant yogurt, including a mascarpone-like cheese, a unique cocktail, and a yogurt and ice cream sandwich.
While the ant yogurt method offers a unique taste and bacterial diversity, the researchers warn against attempting this at home due to the risk of parasites. Further studies are needed to ensure the safety and practicality of this traditional fermentation method.
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