Tidak Berhenti Di Susu Sapi


Speaking of milk, which is more often springs to mind we are cow's milk. But, for me there are others who are also delicious milk ...

When returning home to Motung village, which is located in the mountains, not only satisfied my eyes the beauty of Lake Toba from the rising of the sun to its setting-I eat tastes also satisfied. Home-cooked food from local ingredients own soil results tastes so delicious. Not to mention if Opung make buffalo milk!

In my hometown, buffalo milk was to be eaten, not drunk. Nian soft texture, like pudding know.

Taste, bitter-bitter savory! Pure without mixture of other thickening agents, not as is generally sold in Lapo-Lapo Jakarta.

Delicious buffalo milk also exist in the village of my friend, Rima, in Minangkabau there. Commonly called Dadiah or in Indonesian, curd. In terms of language, the word "Dadiah" similar to "Dudh" of ethnic Sindhi language ( India and Pakistan ). Minangkabau old days had a habit of eating curd with onion and cucumber, similar to the way the Persians consuming fermented milk. If now, anyway, in Minang curd eaten as a breakfast or mixed with chips and brown sugar. Often also be a side dish accompanying rice-which is the same as the habits of people in the village Opung in Motung.

If yogurt is now predicted as probiotics, curd actually have the same greatness!

In the curd is no good bacteria (Lactobacillus casei) and lactic acid potential as probiotics. Lactic acid in the curd was instrumental in the formation of texture and flavor. Lactic acid bacteria and its derivatives can prevent bacterial enteric pathogens, reduce levels of cholesterol in the blood, preventing colon cancer , anti-muta \ gene, anti-carcinogenic, and increase endurance.

The difference is, if a commercial yogurt is made by adding bacteria from the outside, the curd is made by fermented in a bamboo container, which was closed in banana leaves or hibiscus leaves that have withered on the fire. The fermentation process is carried out at room temperature and lasts two to three days, until clotting occurred. Milk thickens into a pudding-like yellowish white or know. It feels? Similar to plain yogurt.

The story does not stop until the buffalo milk in Minangkabau. There are also in South Sulawesi, precisely in Enrekang. There, it is called is dangke. That said, dangke been known since the early 1900s and its existence as a resident Enrekang not accustomed to eating fresh milk. When the buffalo milk supply is limited, dangke also commonly made ​​from cow's milk.

Dangke made ​​by adding the juice of papaya. When inflicted, plants of papaya (papaya, petiole, and young stems) had lymph fluid that dissolves in water. The content of the enzyme proteinase sulfuhydril in papaya latex, which is also found in pineapple, serves as a coagulant.

Of the nature and texture, can be categorized dangke soft cheese (soft cheese) with a water content of about 45.75%, white color, and is elastic.

Apparently, the archipelago also have a soft cheese! Great, yes, our local knowledge! Too bad if we just stopped in cow's milk-imported again!

So, it's time we come to maintain and develop the diversity of local food, to make it more widely known by the country's children. If you stop by to Enrekang, do not forget to buy dangke as souvenirs. Before take-out, first soak dangke in saline solution. Or, sprinkle salt around dangke, then dry. Guaranteed success dangke durable got home.