CRIME OF NATURE? WOMAN MAKES YOGURT WITH BACTERIA FROM HER VAGINA

Cecilia Westbrook, a MD/PhD student at University of Wisconsin tells us “the vagina is home to tons of healthy micro-organisms that produce lactic acid, hydrogen peroxide and more,…
  University of Wisconsin, School of Medicine

How about some vagina yogurt? University of Wisconsin student Cecilia Westbrook said it reminded her of Indian pudding and as for the taste she sad it was “sour, tangy, and almost tingly on the tongue.

Budding baker and MD/PhD-enrolled student Cecilia Westbrook thinks women should add more than love to their kitchen creations.

How about a pinch of bacteria from your own vagina?

According to Westbrook, who’s currently enrolled at the University of Wisconsin, the vagina is home to tons of healthy micro-organisms that produce lactic acid, hydrogen peroxide and more, so why not take that personal probiotic knowledge and apply it to cooking?

Obvious answers aside, here’s how Westbrook extracted the… uh… ingredients:

“The ‘collection method’ was done with a wooden spoon. [Westbrook] set up a positive control (made with actual yogurt as the starter culture) and a negative control (plain milk with nothing added), and combined her own home-made ingredient to the third batch of yogurt. Left overnight, the magic of biology created a respectably-sized bowl.”

So, how did the dessert taste?

Westbrook compared it to Indian yogurt, saying it tasted “sour, tangy, and almost tingly on the tongue.”

Oh, she also ate it with blueberries, in case you were weren’t wondering.

So what do you think? Is vaginal yogurt a crime of nature or the breakfast of champions? Share your thoughts in the comments.

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