Balkan Yogurt Revival with Ants
They recreated a yogurt recipe using live red wood ants.
They visited a Bulgarian village where relatives of Sevgi Mutlu Sirakova recalled a yogurt tradition in the Balkans and Turkey.
Ants transfer lactic and acetic acid bacteria, acidifying milk to pH 5 with formic acid 1-2.5 g/L.
Chefs served ant-inspired dishes, and ants may carry parasites.
EU classifies Formica ants as novel foods.
Study suggests potential for microbial heritage in dairy and plant-based applications.
1 month ago