FLASH
Shkruar nga Pamfleti
An ancient fermentation tradition from Turkey and the Balkans has piqued the interest of Nordic scientists. Researchers from the University of Copenhagen and the Technical University of Denmark have investigated an unusual method of making yogurt, which uses forest ants and warm milk.
According to a study published in the scientific journal iScience, the researchers traveled to Bulgaria, where Turkish-born anthropologist Sevgi Mutlu Sirakova introduced them to her family's tradition.
According to her account, the process involves adding a few live ants to a glass of warm milk, which is then placed inside an anthill and left overnight. The next day, the milk thickens and ferments, creating a liquid that resembles the early stages of yogurt.
The study's leader, Leonie Jahn, from the Technical University of Denmark, explains that ants carry lactic acid and acetic acid bacteria, which help curdle the milk. The ants' natural defense system also creates an acidic environment that favors the growth of beneficial microorganisms for fermentation.
"The ants are not consumed themselves, but are used to start new yogurt cultures," Jahn emphasizes.
The result is a slightly tangy yogurt, which, according to researchers, has greater bacterial diversity than industrial yogurt, affecting the final taste and texture of the product.
Researcher Veronica Sinotte from the University of Copenhagen said the team used four live ants in a glass of milk, following instructions from Sevgi's uncle. "The next day, the milk had thickened and taken on a flavor similar to fresh yogurt," she said.
But the experiment showed that only live ants are effective for fermentation. Frozen or dried ants did not produce the same result, as the active bacteria die.
Poooo, don't try this at home!
Although the method was considered interesting, researchers advise people not to try it at home, as live ants can carry parasites that pose a health risk.
"This tradition is part of the region's biocultural heritage and shows how culture and microbiology are uniquely connected," Sinotte added.
After completing the study, the scientists collaborated with the chefs of the Alchemist restaurant in Copenhagen, a Michelin-starred establishment, who incorporated "ant yogurt" into several innovative dishes: a mascarpone-like cheese, a special cocktail, and an ant yogurt ice cream sandwich.
Lini një Përgjigje