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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