Ants Make Unique Yogurt: Danish Scientists Discover Ancient Technique
Scientists from Denmark have uncovered an unusual method of making yogurt using forest ants. Originating from Turkey and the Balkans, this traditional technique involves leaving milk with ants in an anthill overnight, resulting in a unique, slightly spicy yogurt with a diverse range of bacterial strains.
The process, discovered by researchers from the University of Copenhagen and the Technical University of Denmark, involves placing four ants into warm milk and letting it sit in an anthill overnight. The ants, specifically forest ants (Formica), carry milk acid bacteria and acetic acid bacteria that aid in the coagulation of the milk, similar to those found in commercial sourdough. This results in a yogurt with a greater variety of bacterial strains, influencing its taste, texture, and uniqueness.
The interdisciplinary team, which included chefs from the two-Michelin-starred restaurant 'Alchemist' in Copenhagen, further experimented with this traditional ant yogurt. They integrated ants into modern dishes, creating innovative culinary experiences.
While the ant yogurt-making method offers an intriguing culinary exploration, researchers warn against attempting it at home due to the risk of parasites from living ants and the need for specific cultural knowledge and food safety awareness. The research, part of a regional study on ants' contribution to milk coagulation, highlights the unexpected role of these tiny creatures in traditional food practices.
