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Photo Credit: David Zilber |
An old traditional recipe for yoghurt made from ants has been recreated by researchers at the University of Copenhagen. In a new study, they show how ants and the bacteria that live on them can transform milk into yoghurt. This provides new knowledge about the food traditions of the past and one of today's major food trends, and the study may also inspire new sustainable foods.
Take four live forest ants. Put them in a jar of warm milk. Cover with a piece of cloth, then place the jar in a colony overnight. Voila! Now you have tasty yoghurt. This is how yoghurt was made for generations in many parts of Turkey and the Balkans. Today, the tradition has largely died out. But what is actually the science behind the method? And what can modern research learn from this method?
A team of biologists, food scientists and anthropologists from the University of Copenhagen and DTU, among others, set out to investigate this in collaboration with chefs from the Michelin-starred restaurant The Alchemist. No one has ever described the biology behind this mysterious recipe.