"Dadiah" yogurt of Indonesia

Curd (Minangkabau: Dadiah) is a traditional Minangkabau yogurt made from buffalo milk (Bubalus bubalis). Linguistically, the word "Dadiah" has similarities with the Dudh, the language of the ethnic Sindhi (Pakistan and India). Meanwhile, eating habits Persian fermented milk with onions and cucumbers, similar to the habit of eating cheese made by the Minangkabau people in the past.

Dadiah is buffalo milk that naturally fermented in bamboo or bamboo segments. Typically, fermentation take place for at least one full day. But generally that has been released to the market is Dadiah two days old.

This fermentation process produces a dense textured cream soft and have a sour taste. The age old fermentation, Dadiah produced will be more compact and harden.

At first glance, Dadiah reminiscent of fermented dairy products more popular, namely yoghurt. Although both are made from milk, but there are some things that make the process of fermentation and yoghurt Dadiah have different characteristics.

One difference is the type of milk used. Dadiah absolute can only be made using buffalo milk freshly squeezed. The use of other types of milk, such as cow's milk will not result in proven Dadiah.

According to one trader Dadiah, usually Dadiah of 20 stems from the need of milking 3 buffaloes. Fresh milk is usually filtered first, then immediately accommodated in reed or bamboo with a length of about 20-30 centimeters.

The bamboo is then sealed and stored for fermentation process takes place. Therefore, the manufacturing process Dadiah usually begins after dawn, along with the activities of the farmers began milking of cows.

In addition, because the raw material is milk, another thing that makes it unique is Dadiah fermentation process takes place spontaneously in a bamboo container. This is in contrast with yogurt generally requiring additional specific microbial cultures as a starter in the fermentation process. Both products are produced also has different characteristics. If yogurt is still liquid but slightly thickened, then Dadiah tend to harden.

Minangkabau society has a unique way of eating Dadiah. The most popular way to eat it is to serve with rice or chips are also called ampiang Dadiah. Sour taste Dadiah combined with crispy rice flakes plus a splash of sugar is a combination of strong.

Dadiah can also be eaten with sambal (chili), onions, and betel. This combination produces a sour taste spicy-fresh rice as a friend. When eaten with rice, betel function eliminates the smell sour or sweet produced in the fermentation process.

For those who like to try the unique taste like what Dadiah, a few recommendations to them, Simpang Raya Restaurant and Coffee Sustainable H Minang in Bukittinggi Pasar Atas


From several studies it is known that Dadiah contains good bacteria that lactic acid (Lactobacillus casei) useful as probiotics. The lactic acid in yogurt plays a role in the formation of textures and tastes. Lactic acid bacteria and its derivatives can prevent a variety of diseases such as the prevention of enteric pathogens, lowering cholesterol levels in the blood, prevent colon cancer, anti-mutagenic, anti-carcinogenic, and increase endurance. In addition, effective as whey allegedly antivaginitis.

So what are you waiting? Let's come to Minangkabau and try our Indonesian yogurt

"Dangke" Indonesian cheese

"DANGKE" THE FABULOUS TRADITIONAL CHEESE OF INDONESIA

Dangke is one of the dairy products of Indonesia made.
Especially by the people in Enrekang,distict of  South Sulawesi. But I would rather called dangke as "cheese of Indonesian"

This product is produced by heating fresh milk that added of papaya latex.
Papaya latex contains of papaya enzime that separate the protein  of milk with water.
clumps of milk protein which has been separated from the water and then separated with coconut shells as tools

filter  at once as dangke printer too, and then wrapped. they have been Dangke can be directly presented or processed further into a variety of other foods such as fried dangke.

Dangke manufacture has been carried out since 1905 and then
inherited from generation to generation and still survive until now, even have
evolved into a household-scale food industry in almost in
Enrekang.

Danke term is derived from the absorption word "danke u well" spoken Dutch as a thank you when they have been served this food, at first colonial era.

But now on, people of Enrekang as usually make dangke as a side dish accompanying rice staple food everyday. To eat dangke you can fry them first. Dangke is look like a tofu. However, it's made from fermented milk.The textured is also chewy like a gum. Some people say, that dangke taste as similar as cheese.

Moreover, the popularity of dangke as traditional food of Enrekang the main attraction for tourists to come to Indonesia.

Head of Tourism Department of Enrekang, Lateng, said that dangke is popular in Malaysia and Japan too.

Dangke can last up to one month. Usually, when dangke brought out areas that require many hours or even several days, dangke wrapped in airtight containers.


If you have the opportunity to visit Indonesia,especially Enrekang  probably to enjoy the natural scenery during a trip to the land of Toraja, do not forget to enter Dangke as one of the culinary menu of your trip.

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