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A traditional Bulgarian way to make yogurt is to put ants in the milk. http://www.ayurvedic-recipes.com/prigotvjane-na-kiselo-mljako http://www.ayurvedic-recip
by Shorel 7y ago
A traditional Bulgarian way to make yogurt is to put ants in the milk.
http://www.ayurvedic-recipes.com/prigotvjane-na-kiselo-mljako http://www.ayurvedic-recipes.com/prigotvjane-na-kiselo-mljak...
One of the last paragraphs.
This means the required bacteria were present in the environment and this process has been repeated intentionally several times.
The article affirmation that it happened once because of a fly and then the new bacterial strain survived seems a bit naive, considering bacteria mix their genes all the time.
- larodi 7y agoactually you can put fair amount of anything as probiotic bacteria is so omnipresent around Balkans and Bulgaria in particular, that it’s basically everywhere
- grawprog 7y ago>A traditional Bulgarian way to make yogurt is to put ants in the milk. I wonder of the formic acid in ants has anything to do with helping the curdling process. Ants have fairly acidic bodies, they taste like lemon when you eat them....yes I have eaten ants.
- daveslash 7y agoCarpenter ants taste far far far worse than lemon. They taste like burning. As there are over 1,000 species of carpenter ants, I can't tell you specifically which species, but they are the black and brown ones that are common in Maine.
- Shorel 7y agoThe ones I have eaten taste a mix between popcorn and peanuts. https://eatyourworld.com/destinations/south_america/colombia/santander/what_to_eat/hormigas_culonas https://eatyourworld.com/destinations/south_america/colombia...