Ant-made yoghurt on sale at Michelin-starred restaurant

Yogurt made with ants is served in a Michelin star restaurant.

Researchers have discovered that live ants can be used to ferment milk into yogurt.

Scientists from the Danish Technical University (DTU) found that red wooden ants contain natural bacteria, acids and enzymes that could make milk a sharp, herbaceous yogurt.

Dr. Copenhagen University. The research team, led by Veronica Sinotte, was inspired by the traditions of using ants in milk production from former Balkan and Turkish traditions.

Chief Author Sinotte, “Sevgi’s uncle and community members instructed four all the ants in the warm milk jar.

“It was an early stage of this yogurt and the taste of it.”

Further analyzes have shown that ants produce formic acid, which helps to clot the lactic and acetic acid bacteria and milk proteins, similar to those found in the pastry yeast.

Copenhagen’s two -star Michelin Restaurant Alchemist used the findings to create experimental dishes such as mascara -like cheeses, cocktails and ice cream sandwiches vaccinated with “ant yogurt”.

DTU’dan Dr. Leonie Jahn, the research published in the journal of Iscience, “the old food traditions can reveal the lost biodiversity and new flavors,” he said.