Scientists Revive Bulgarian Ant Yogurt Recipe for Gourmet Dining
TL;DR Summary
Scientists have revived a traditional Bulgarian method of making yogurt by adding live red wood ants to milk, which enhances fermentation through natural heat and microbial diversity, resulting in a tangy, herbaceous yogurt with richer flavors.
Topics:health#ant-fermentation#bulgarian-tradition#culinary-history#microbial-biodiversity#science#yogurt
- Scientists revive old Bulgarian recipe to make yogurt with ants Ars Technica
- Ant Yogurt Is a Traditional Recipe That Crawls on 6 Legs The New York Times
- Scientists used ants to make yogurt. Diners in a Michelin-starred restaurant ate it CNN
- To make a tasty yogurt, just add ants (and their microbes) Science News
- ‘Surprisingly creamy’: as a fermentista, how could I resist making ant yoghurt? The Guardian
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