"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