Ants Turned into Yogurt: A Unique Culinary Discovery
Researchers have made a unique discovery in the world of food science: they've created yogurt using ants. The process, a nod to ancient Balkan and Turkish traditions, involves the insects' natural bacteria and digestive enzymes. The result? A slightly tangy, herbaceous flavor reminiscent of grass-fed fat.
The team, led by researchers from the University of Copenhagen, began by allowing the milk to coagulate and acidify, signs of early yogurt fermentation. They then introduced live ants into the mix, which further accelerated the process. The ants, specifically Red wood ants (Formica species), contain bacteria, acids, and digestive enzymes that aid in the fermentation of milk.
The researchers collaborated with the chefs at the Alchemist, a two-star Michelin restaurant in Copenhagen, to create dishes inspired by this unusual yogurt. They served three unique creations: yogurt ice-cream sandwiches shaped like ants, mascarpone-like cheeses with a pungent tang, and cocktails clarified using an ant-derived milk wash.
While the use of ants in cooking may seem unorthodox, it's a testament to the ongoing exploration of sustainable and innovative culinary practices. The ant yogurt, with its distinctive flavor profile, could potentially find its way into more kitchens, adding a unique twist to our dining experiences.
