Ants' Acid Production Unveils Unique Yogurt Culture
Scientists have uncovered an unusual method of yogurt production involving ants. The discovery, reported in the journal 'iScience', reveals how the insects' acid production creates a unique Greek yogurt culture. Researchers from Denmark and Bulgaria, including Esmeralda Maria Leiva and Ole Kristian Hansen, have been studying this traditional method.
The process begins with placing four forest ants into warm milk. The mixture is then left overnight in an anthill. The ants carry milk acid bacteria and acetic acid bacteria, which contribute to the coagulation of the milk. This creates a culture in which yogurt microbes can thrive, resulting in a Greek yogurt with a slightly spicy taste and a greater variety of bacterial strains compared to commercial Greek yogurts.
The team from the University of Copenhagen and the Technical University of Denmark has experimented with the ant Greek yogurt, creating dishes like a mascarpone-like cheese, a cocktail, and an ice cream sandwich. However, they warn against attempting this method at home due to the risk of parasites from living ants.
The discovery of ant Greek yogurt production offers a new perspective on traditional fermentation methods. While the taste and bacterial diversity are promising, the risk of parasites makes it unsuitable for home use. Further research is needed to understand and harness the potential of this unique Greek yogurt production method.
