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FRANKFURT (Reuters) -A digital euro could drain up to 700 billion euros ($810.88 billion) in deposits during a run on commercial banks, pushing around a dozen euro zone lenders into a liquidity squeeze, a European Central Bank simulation showed on Friday. The study, requested by European legislators, was aimed at evaluating the risks that a digital currency, essentially an electronic wallet guaranteed by the ECB, would pose to the banking sector under different scenarios, including a hypothetical "flight to safety". The ECB has presented the digital currency as an alternative to U.S.-dominated means of payment, but bankers and some lawmakers fear it may empty banks' coffers. The ECB's study found that, were there to be an unprecedented run on commercial banks, depositors would withdraw 699 billion euros from euro zone banks to park them in digital euros if a limit on individual holdings was set at 3,000 euros each. This is equal to 8.2% of all retail sight deposits, although the impact would be greater for small market lenders and retail banks, the ECB said. Under this scenario, which the ECB described as highly unlikely, 13 of the 2,025 banks in the analysis would deplete their mandatory cash buffer, as measured by the Liquidity Coverage Ratio. "There is a strong focus on aggregate numbers and I still see a risk that smaller banks that heavily rely on retail deposits might run into trouble with excessively high holding limits," Markus Ferber, lawmaker for the European People's Party, said. "In a digital age, bank runs happen much quicker and much more forcefully than before. So, there is good reason to be extra cautious." The ECB said the figures may be an overestimation as they don't consider the fact that some depositors have more than one bank account. Under the ECB's "business as usual scenario", in which depositors don't make full use of their digital euro allowance, just over 100 billion euros would flee banks' coffers, leaving the sector well within liquidity requirements, the study found. And even this outflow could be more than offset by an ongoing trend out of cash and into electronic means of payment, which should add to banks' deposits, the ECB added. The ECB also simulated individual holding limits of 500 euros, 1,000 euros and 2,000 euros, obtaining lower outflow estimates. "The analysis confirms that holding limits effectively restrict deposit outflows from the banking sector to levels that safeguard the stability of the financial system and support the correct formulation and implementation of monetary policy," the ECB said. It also found that a 3,000 euro holding limit would reduce banks' return on equity by an average 30 basis points, although the impact differs country by country. "You can only make the digital euro attractive if you're willing to hurt banks a little," said Fabio De Masi, a member of the European Parliament and of Germany's Sahra Wagenknecht Alliance party. EU finance ministers agreed last month a roadmap for launching the digital euro but retained a say on its eventual introduction and on the holding limit. ($1 = 0.8633 euros) (Reporting by Francesco CanepaEditing by Frances Kerry)

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Ants, milk and a pinch of culinary history: Researchers have investigated an unusual yoghurt recipe and find it does indeed work and bring extra flavour. But that doesn't mean you should try it. Copenhagen (dpa) – Drop four ants into warm milk, wait a while — and voilà, you have yoghurt. Researchers from the University of Copenhagen and the Technical University of Denmark have taken a closer look at this traditional fermentation method, which originates from Turkey and the Balkans, and published their findings in the journal iScience. Spoiler: They don't advise trying it at home. The researchers travelled to the Bulgarian hometown of their co-author and anthropologist Sevgi Mutlu Sirakova, where her relatives and other locals explained the tradition. "We dropped four whole ants into a jar of warm milk by the instruction of Sevgi’s uncle and community members," says lead author Veronica Sinotte of the University of Copenhagen. According to the researchers, the glass was then placed overnight in an anthill — a warm environment that provides the right conditions for fermentation. By the next day, the milk had started to thicken and sour. "That’s an early stage of yoghurt, and it tasted that way as well," Sinotte explained. Are the ants eaten? Technically, ants can be consumed, said study leader Leonie Jahn from the Technical University of Denmark. However, traditionally, the ants are not eaten. Instead, the first batch of yoghurt is used to start new yoghurt cultures. Back in Denmark, the team investigated how the fermentation process works with the help of the ants. According to the researchers, the wood ants (Formica) native to the region carry lactic acid and acetic acid bacteria, which contribute to the milk’s coagulation. Some of these bacteria are similar to those found in commercial sourdough. The ants also actively contribute to the process. Their natural chemical defence system includes acid, which acidifies the milk and creates a culture where acid-loving microbes can thrive. The researchers, who tasted the yoghurt during their trip, described it as slightly tangy. Modern commercial yoghurts are typically made with only two bacterial strains, Jahn explained. 'More flavours, textures and personality' "If you look at traditional yogurt, you have much bigger biodiversity, varying based on location, households, and season. That brings more flavours, textures and personality." This diversity influences the taste, texture, and uniqueness of the yoghurt. "“I hope people recognize the importance of community and maybe listen a little closer when their grandmother shares a recipe or memory that seems unusual," said Sinotte. "Learning from these practices and creating space for biocultural heritage in our foodways is important." In several experiments, the researchers found that using live ants produced the best results. Frozen or dried ants did not create a suitable bacterial culture for the process. In any case, the team warns against trying this method at home, since live ants can carry parasites. Unless it is part of your cultural tradition or you have extensive knowledge of food safety, the researchers advise against attempting it. The interdisciplinary research team didn’t stop at tasting the yoghurt themselves. Chefs from the two-Michelin-starred restaurant Alchemist in Copenhagen created several dishes inspired by the traditional ant yoghurt, giving it a modern twist. These included a mascarpone-like cheese, a special cocktail and a yoghurt ice cream sandwich dubbed the "ant-wich". The following information is not intended for publication dpa swe yyzz n1 waw kll

(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)