OMG! There Is Nothing We No Go Hear! Meet Cecilia Westbrook, The Woman Who Makes Yoghurt From Her Vagina.

Back in 2008, a cookbook was released centred on utilising human semen as a cooking ingredient, boasting about how semen tastes “dynamic” and “complex”. It goes on to states how “Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants.”

 

Now, I often avoid the restaurants where traces of human semen have been found in the food, but these women thought it was a decent excuse to start baking pie out of their own pie. MD and PhD student, Cecilia Westbrook answered the requests from her female counterparts, and began hypothesising how she could start producing food products from naturally occurring female secretions, viralthread reports.

 

Now, we’ve all seen the adverts for yoghurts and health drinks that are made from healthy bacteria and micro-organisms, and seeing how the vagina is also lined with healthy bacteria, she somehow landed on the idea of making yoghurt from icky-sticky.

This is what Janet Jay wrote about the cultivation on VICE’s Motherboard:

“Every vagina is home to hundreds of different types of bacteria and organisms. These organisms produce lactic acid, hydrogen peroxide, and other substances that keep the vagina healthy. The dominant bacteria is called lactobacillus, which also happens to be what people sometimes use to culture milk, cheese, and yoghurt.”

 

Westbrook was able to produce some yoghurt after combining vaginal bacteria with plain milk, and leaving it overnight. She made an entire bowl full… Anyway, she tasted it – I know – and described the taste as being “sour, tangy, and almost tingly on the tongue” – comparing it to Indian yoghurt. She also recommends adding blueberries for taste. Viralthread