{"id":5159,"date":"2015-06-28T02:06:46","date_gmt":"2015-06-28T00:06:46","guid":{"rendered":"https:\/\/uniavisen.dk\/?p=5159\/"},"modified":"2017-01-20T21:54:32","modified_gmt":"2017-01-20T21:54:32","slug":"using-vaginal-fluids-to-make-yoghurt","status":"publish","type":"post","link":"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/","title":{"rendered":"Using vaginal fluids to make yoghurt"},"content":{"rendered":"

Not for the faint-hearted, a workshop is offering participants the opportunity to learn how to transform their vaginal cultures into yoghurt, and create ‘vaghurt’. <\/p>\n

Hosted by the Biology and Culture network ‘Fugt’ (‘Moist’ in Danish) and in collaboration with two artists, the three-day workshop 27-29 June will investigate the cultures found in vaginal canals and use them to ferment milk. <\/p>\n

The event intends to fuse micro-organism biology, culinary traditions and performance art. <\/p>\n

How does it work? <\/h2>\n

Lactobacillus is a class of bacteria responsible for transforming milk into yoghurt. The same class of bacteria lives in vaginal fluid. The bacteria can be cultured and grown overnight, then inoculated with milk and incubated. <\/p>\n

Organiser Miriam Alister: “The project has big science connotations, but is also kinky”<\/p><\/blockquote>\n

Particpants will learn how to make their own vaghurt using microbiology techniques, and reflect on the experience with artist talks and discussions. <\/p>\n

“The workshop is open to anyone, and everyone is welcome. I especially want to target students. The student price of DKK 150 may seem pricey, but it is a 3-day workshop and this covers all equipment and dry snacks,” explains Miriam Alistar, who is organising the event. <\/p>\n

Microbiome of sexual encounters<\/h2>\n

Miriam is a PhD from DTU (Denmark’s Technical University), and has done her own research on the design of microfluidic devices for biomedical applications.<\/p>\n

“The whole idea of the biohacking movement is to combine science and art. It is at the border of art and science, with the two artists Tereza Valentova (Czech Republic) and Alice Vandeleur-Boorer (UK) both coming to Copenhagen for the event,” says Miriam Alistar.<\/p>\n

“The project has big science connotations, but is also kinky, beacause it is using vaginal fluid. When you produce yoghurt like this it is also leaving a forensic imprint of all sexual encounters,” she says, adding that “your microbiome is affected everytime you have sex your microbiome changes.”<\/p>\n

\"\"<\/picture><\/div>\n

First batch of ‘vagina yoghurt’ from the event.<\/em><\/p>\n

A girl and guy thing<\/h2>\n

Both girls and guys are welcome, she says.<\/p>\n

“The whole idea is that we are going to do it together. The guys are going to make the bacterial culture media, the girls are doing the inoculating,” she says,<\/p>\n

Speaking about the final day of the event Miriam Alister says that “we will share our vaghurt recipe (both scientific and emotional ingredients) and hopefully involve you in intense {controversial} discussion. You will also enjoy an artistic performance and have the opportunity to wrap the vaghurt in own personality. ”<\/p>\n

Vagina Yoghurt Workshop<\/em>
\nWhen:<\/em> 27 – 29 June, 18:30 – 21:30 each day
\nWhere:<\/em> COBIS, Ole Maal\u00f8es Vej, 3
\nPrice:<\/em> 250kr
\nFind more information on the event page. <\/a><\/p>\n

universitypost@adm.ku.dk<\/p>\n

Like us on Facebook <\/a> for features, guides and tips on upcoming events. Follow us on Twitter<\/a> for links to other Copenhagen academia news stories. Sign up for the University Post weekly newsletter here<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Not your average science workshop, participants are learning how to transform vaginal cultures into yoghurt – Vaghurt<\/p>\n","protected":false},"author":12,"featured_media":5160,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[46],"tags":[],"class_list":["post-5159","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-science","expression-news_article"],"acf":[],"aioseo_notices":[],"yoast_head":"\nUsing vaginal fluids to make yoghurt<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Using vaginal fluids to make yoghurt\" \/>\n<meta property=\"og:description\" content=\"Not your average science workshop, participants are learning how to transform vaginal cultures into yoghurt - Vaghurt\" \/>\n<meta property=\"og:url\" content=\"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/\" \/>\n<meta property=\"og:site_name\" content=\"University Post\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/uniavis\" \/>\n<meta property=\"article:published_time\" content=\"-0001-11-30T00:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-01-20T21:54:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2456\" \/>\n\t<meta property=\"og:image:height\" content=\"1356\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"MIGRATED_ARTICLES FROM_OLD_SITE\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@Uniavisen\" \/>\n<meta name=\"twitter:site\" content=\"@Uniavisen\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"MIGRATED_ARTICLES FROM_OLD_SITE\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/using-vaginal-fluids-to-make-yoghurt\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/using-vaginal-fluids-to-make-yoghurt\\\/\"},\"author\":{\"name\":\"MIGRATED_ARTICLES FROM_OLD_SITE\",\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/#\\\/schema\\\/person\\\/b4df0b22f9be3943039e58e94c400606\"},\"headline\":\"Using vaginal fluids to make yoghurt\",\"datePublished\":\"-0001-11-30T00:00:00+00:00\",\"dateModified\":\"2017-01-20T21:54:32+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/using-vaginal-fluids-to-make-yoghurt\\\/\"},\"wordCount\":480,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/using-vaginal-fluids-to-make-yoghurt\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/uniavisen.dk\\\/wp-content\\\/uploads\\\/2015\\\/06\\\/vaghurt.jpg\",\"articleSection\":[\"Science\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/using-vaginal-fluids-to-make-yoghurt\\\/\",\"url\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/using-vaginal-fluids-to-make-yoghurt\\\/\",\"name\":\"Using vaginal fluids to make yoghurt\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/using-vaginal-fluids-to-make-yoghurt\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/using-vaginal-fluids-to-make-yoghurt\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/uniavisen.dk\\\/wp-content\\\/uploads\\\/2015\\\/06\\\/vaghurt.jpg\",\"datePublished\":\"-0001-11-30T00:00:00+00:00\",\"dateModified\":\"2017-01-20T21:54:32+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/#\\\/schema\\\/person\\\/b4df0b22f9be3943039e58e94c400606\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/using-vaginal-fluids-to-make-yoghurt\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/uniavisen.dk\\\/en\\\/using-vaginal-fluids-to-make-yoghurt\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/using-vaginal-fluids-to-make-yoghurt\\\/#primaryimage\",\"url\":\"https:\\\/\\\/uniavisen.dk\\\/wp-content\\\/uploads\\\/2015\\\/06\\\/vaghurt.jpg\",\"contentUrl\":\"https:\\\/\\\/uniavisen.dk\\\/wp-content\\\/uploads\\\/2015\\\/06\\\/vaghurt.jpg\",\"width\":2456,\"height\":1356,\"caption\":\"\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/using-vaginal-fluids-to-make-yoghurt\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Using vaginal fluids to make yoghurt\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/#website\",\"url\":\"https:\\\/\\\/uniavisen.dk\\\/\",\"name\":\"University Post\",\"description\":\"Independent of management\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/uniavisen.dk\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/#\\\/schema\\\/person\\\/b4df0b22f9be3943039e58e94c400606\",\"name\":\"MIGRATED_ARTICLES FROM_OLD_SITE\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/b6c147fc36e92c08c95515aba962dbc89107ed33613c690182f7e243d0c0a2ab?s=96&d=identicon&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/b6c147fc36e92c08c95515aba962dbc89107ed33613c690182f7e243d0c0a2ab?s=96&d=identicon&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/b6c147fc36e92c08c95515aba962dbc89107ed33613c690182f7e243d0c0a2ab?s=96&d=identicon&r=g\",\"caption\":\"MIGRATED_ARTICLES FROM_OLD_SITE\"},\"url\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/author\\\/migrated_articles\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Using vaginal fluids to make yoghurt","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/","og_locale":"en_US","og_type":"article","og_title":"Using vaginal fluids to make yoghurt","og_description":"Not your average science workshop, participants are learning how to transform vaginal cultures into yoghurt - Vaghurt","og_url":"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/","og_site_name":"University Post","article_publisher":"https:\/\/www.facebook.com\/uniavis","article_published_time":"-0001-11-30T00:00:00+00:00","article_modified_time":"2017-01-20T21:54:32+00:00","og_image":[{"width":2456,"height":1356,"url":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt.jpg","type":"image\/jpeg"}],"author":"MIGRATED_ARTICLES FROM_OLD_SITE","twitter_card":"summary_large_image","twitter_creator":"@Uniavisen","twitter_site":"@Uniavisen","twitter_misc":{"Written by":"MIGRATED_ARTICLES FROM_OLD_SITE","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/#article","isPartOf":{"@id":"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/"},"author":{"name":"MIGRATED_ARTICLES FROM_OLD_SITE","@id":"https:\/\/uniavisen.dk\/#\/schema\/person\/b4df0b22f9be3943039e58e94c400606"},"headline":"Using vaginal fluids to make yoghurt","datePublished":"-0001-11-30T00:00:00+00:00","dateModified":"2017-01-20T21:54:32+00:00","mainEntityOfPage":{"@id":"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/"},"wordCount":480,"commentCount":0,"image":{"@id":"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/#primaryimage"},"thumbnailUrl":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt.jpg","articleSection":["Science"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/","url":"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/","name":"Using vaginal fluids to make yoghurt","isPartOf":{"@id":"https:\/\/uniavisen.dk\/#website"},"primaryImageOfPage":{"@id":"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/#primaryimage"},"image":{"@id":"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/#primaryimage"},"thumbnailUrl":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt.jpg","datePublished":"-0001-11-30T00:00:00+00:00","dateModified":"2017-01-20T21:54:32+00:00","author":{"@id":"https:\/\/uniavisen.dk\/#\/schema\/person\/b4df0b22f9be3943039e58e94c400606"},"breadcrumb":{"@id":"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/#primaryimage","url":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt.jpg","contentUrl":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt.jpg","width":2456,"height":1356,"caption":""},{"@type":"BreadcrumbList","@id":"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/uniavisen.dk\/en\/"},{"@type":"ListItem","position":2,"name":"Using vaginal fluids to make yoghurt"}]},{"@type":"WebSite","@id":"https:\/\/uniavisen.dk\/#website","url":"https:\/\/uniavisen.dk\/","name":"University Post","description":"Independent of management","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/uniavisen.dk\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/uniavisen.dk\/#\/schema\/person\/b4df0b22f9be3943039e58e94c400606","name":"MIGRATED_ARTICLES FROM_OLD_SITE","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/b6c147fc36e92c08c95515aba962dbc89107ed33613c690182f7e243d0c0a2ab?s=96&d=identicon&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/b6c147fc36e92c08c95515aba962dbc89107ed33613c690182f7e243d0c0a2ab?s=96&d=identicon&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/b6c147fc36e92c08c95515aba962dbc89107ed33613c690182f7e243d0c0a2ab?s=96&d=identicon&r=g","caption":"MIGRATED_ARTICLES FROM_OLD_SITE"},"url":"https:\/\/uniavisen.dk\/en\/author\/migrated_articles\/"}]}},"advancedCustomFields":{"layout_group":[{"acf_fc_layout":"Headline","use_post_title":true,"headline":"","style":"default","highlighted_words":"","text_size":"medium"},{"acf_fc_layout":"Image","image":{"ID":5160,"id":5160,"title":"vaghurt","filename":"vaghurt.jpg","filesize":0,"url":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt.jpg","link":"https:\/\/uniavisen.dk\/en\/using-vaginal-fluids-to-make-yoghurt\/vaghurt\/","alt":"","author":"0","description":" ","caption":" ","name":"vaghurt","status":"inherit","uploaded_to":5159,"date":"2017-01-19 05:12:24","modified":"2017-01-19 05:12:25","menu_order":0,"mime_type":"image\/jpeg","type":"image","subtype":"jpeg","icon":"https:\/\/uniavisen.dk\/wp-includes\/images\/media\/default.png","width":2456,"height":1356,"sizes":{"thumbnail":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt-150x150.jpg","thumbnail-width":150,"thumbnail-height":150,"medium":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt-480x265.jpg","medium-width":480,"medium-height":265,"medium_large":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt-768x424.jpg","medium_large-width":768,"medium_large-height":424,"large":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt-1280x707.jpg","large-width":1280,"large-height":707,"1536x1536":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt.jpg","1536x1536-width":1536,"1536x1536-height":848,"2048x2048":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt.jpg","2048x2048-width":2048,"2048x2048-height":1131,"featured-soft":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt-290x160.jpg","featured-soft-width":290,"featured-soft-height":160,"featured-hard":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt-290x180.jpg","featured-hard-width":290,"featured-hard-height":180,"narrow":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt-700x386.jpg","narrow-width":700,"narrow-height":386,"extended":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt-990x547.jpg","extended-width":990,"extended-height":547}},"style":"screen","text_placement":"metadata-below","image_link_url":"","image_link_title":"","caption_prefix":"","enable_alternative_caption":false,"alternative_caption":""},{"acf_fc_layout":"Standfirst","subject":"","text":"Not your average science workshop, participants are learning how to transform vaginal cultures into yoghurt - Vaghurt","use_post_excerpt":false},{"acf_fc_layout":"Byline","is_author":false,"contributors":[{"use_registered_user":false,"user":false,"contributor_name":"Lena Rutkowski, additional reporting Mike Young","contributor_title":" ","contributor_image":false}]},{"acf_fc_layout":"Content","content":"<p>Not for the faint-hearted, a workshop is offering participants the opportunity to learn how to transform their vaginal cultures into yoghurt, and create ‘vaghurt’. <\/p>\n<p>Hosted by the Biology and Culture network ‘Fugt’ (‘Moist’ in Danish) and in collaboration with two artists, the three-day workshop 27-29 June will investigate the cultures found in vaginal canals and use them to ferment milk. <\/p>\n<p>The event intends to fuse micro-organism biology, culinary traditions and performance art. <\/p>\n<h2>How does it work? <\/h2>\n<p>Lactobacillus is a class of bacteria responsible for transforming milk into yoghurt. The same class of bacteria lives in vaginal fluid. The bacteria can be cultured and grown overnight, then inoculated with milk and incubated. <\/p>\n<blockquote><p>Organiser Miriam Alister: “The project has big science connotations, but is also kinky”<\/p><\/blockquote>\n<p>Particpants will learn how to make their own vaghurt using microbiology techniques, and reflect on the experience with artist talks and discussions. <\/p>\n<p>“The workshop is open to anyone, and everyone is welcome. I especially want to target students. The student price of DKK 150 may seem pricey, but it is a 3-day workshop and this covers all equipment and dry snacks,” explains Miriam Alistar, who is organising the event. <\/p>\n<h2>Microbiome of sexual encounters<\/h2>\n<p>Miriam is a PhD from DTU (Denmark’s Technical University), and has done her own research on the design of microfluidic devices for biomedical applications.<\/p>\n<p>“The whole idea of the biohacking movement is to combine science and art. It is at the border of art and science, with the two artists Tereza Valentova (Czech Republic) and Alice Vandeleur-Boorer (UK) both coming to Copenhagen for the event,” says Miriam Alistar.<\/p>\n<p>“The project has big science connotations, but is also kinky, beacause it is using vaginal fluid. When you produce yoghurt like this it is also leaving a forensic imprint of all sexual encounters,” she says, adding that “your microbiome is affected everytime you have sex your microbiome changes.”<\/p>\n<div class=\"dme-image dme-image-center dme-image-preset-0\"><img decoding=\"async\" src=\"\/old_files\/img_7874reduced.jpg\" alt=\"\" title=\"\"><\/div>\n<p><em>First batch of ‘vagina yoghurt’ from the event.<\/em><\/p>\n<h2>A girl and guy thing<\/h2>\n<p>Both girls and guys are welcome, she says.<\/p>\n<p>“The whole idea is that we are going to do it together. The guys are going to make the bacterial culture media, the girls are doing the inoculating,” she says,<\/p>\n<p>Speaking about the final day of the event Miriam Alister says that “we will share our vaghurt recipe (both scientific and emotional ingredients) and hopefully involve you in intense {controversial} discussion. You will also enjoy an artistic performance and have the opportunity to wrap the vaghurt in own personality. ”<\/p>\n<p><em>Vagina Yoghurt Workshop<\/em><br \/>\n<em>When:<\/em> 27 – 29 June, 18:30 – 21:30 each day<br \/>\n<em>Where:<\/em> COBIS, Ole Maal\u00f8es Vej, 3<br \/>\n<em>Price:<\/em> 250kr<br \/>\nFind more information on the <a href=\"http:\/\/www.fugt.org\/\" target=\"_blank\"> event page. <\/a><\/p>\n<p>universitypost@adm.ku.dk<\/p>\n<p><em>Like us on <a href=\"https:\/\/www.facebook.com\/UniversityPost\" target=\"_blank\"> Facebook <\/a> for features, guides and tips on upcoming events. Follow us on <a href=\"https:\/\/twitter.com\/UniversityPost\" target=\"_blank\"> Twitter<\/a> for links to other Copenhagen academia news stories. <a href=\"http:\/\/universitypost.dk\/newsletter\" target=\"_blank\">Sign up for the University Post weekly newsletter here<\/a>.<\/em><\/p>\n"},{"acf_fc_layout":"ArticleEnd"},{"acf_fc_layout":"OtherStories","headline":"","hand_picked_posts":false,"references":false,"category":false,"theme":false,"number_of_posts":"4","style":"default"}]},"taxonomyData":{"category":[{"term_id":46,"name":"Science","slug":"science","term_group":0,"term_taxonomy_id":46,"taxonomy":"category","description":"","parent":0,"count":830,"filter":"raw"}],"post_tag":[],"post_format":[],"expression":[{"term_id":15,"name":"News Article","slug":"news_article","term_group":0,"term_taxonomy_id":15,"taxonomy":"expression","description":"","parent":0,"count":11485,"filter":"raw"}],"translation_priority":[]},"featured_media_url":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2015\/06\/vaghurt-1280x707.jpg","_links":{"self":[{"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/posts\/5159","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/comments?post=5159"}],"version-history":[{"count":2,"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/posts\/5159\/revisions"}],"predecessor-version":[{"id":32148,"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/posts\/5159\/revisions\/32148"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/media\/5160"}],"wp:attachment":[{"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/media?parent=5159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/categories?post=5159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/tags?post=5159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}