Scientists revive old Bulgarian recipe to make yogurt with ants
3 days ago
- #fermentation
- #microbiology
- #traditional-cuisine
- Fermenting milk to make yogurt, cheeses, or kefir is an ancient practice with diverse traditional methods.
- Bulgarian yogurt-making involves using red wood ants or their eggs to start fermentation, a method now scientifically validated.
- Traditional yogurts have greater biodiversity compared to modern ones, leading to richer flavors and textures.
- Researchers recreated Bulgarian ant yogurt using raw cow milk and live ants, fermenting it inside an ant colony.
- The resulting yogurt was described as slightly tangy and herbaceous with notes of grass-fed fat.