Ant Yogurt: Formic Acid & Microbial Growth

However the group discovered that caution was essential to make sure the ant items were risk-free to eat, as online ants can harbour bloodsuckers, and freezing or dehydrating ants can in some cases allow unsafe microorganisms to prosper.

Ants’ Role in Yogurt Making

The group claimed that formic acid, which is part of the ant’s natural chemical defence system, acidifies the milk, impacts its texture, and most likely produces an atmosphere for yogurt’s acid-loving germs to thrive. David Zilber/ SWNS

Modern Ant Yogurt Experiment

To test out contemporary cooking possibilities of ant yogurt, the researchers teamed up with cooks at Alchemist, a two-star Michelin restaurant in Copenhagen, that offered the typical yogurt a modern-day spin.

They say formic acid, which is part of the ant’s all-natural chemical protection system, acidifies the milk, influences its texture, and most likely develops an environment for yogurt’s acid-loving germs to flourish.

Traditional Ant Yogurt Making

To much better comprehend exactly how to utilize ants to make yogurt, the research team saw co-author and anthropologist Sevgi Mutlu Sirakova’s household village in Bulgaria, where her loved ones and other locals remember the custom.

The group said that formic acid, which is part of the ant’s natural chemical protection system, acidifies the milk, affects its appearance, and likely creates an atmosphere for yogurt’s acid-loving microbes to flourish. David Zilber/ SWNS