|Place of origin||Indonesia|
|Region or state||South Sulawesi|
|Main ingredients||Water buffalo and cow milk|
|Country of origin||Indonesia|
|Source of milk||Water buffalo and cow milk|
Dangke is a type of cheese produced in South Sulawesi, Indonesia, especially in Enrekang, Baraka, Anggeraja, and Alla districts. Dangke is processed by boiling fresh buffalo milk with sliced papaya leaves, stems, or unripe papaya fruits. Dangke is typically soaked in a brine solution overnight before being wrapped with banana leaves for masking the bitter taste caused by the addition of papaya leaves.
Dangke is made by boiling pure milk until it boils. You have to be extra careful when boiling it because it is very easy to overflow and overflow the container. To get milk fiber (dangke), when the milk is boiling, add a little papaya sap. Approximately the ratio is 2 drops for 1 liter of milk. Do not overdo it because it can make it bitter and the lumps of milk fiber cannot thicken. Papaya sap is useful for separating milk fiber (protein) from water. The milk fiber which is already in the form of lumps is then filtered, drained of water, and then put in a mold made of coconut shell slices. To get a taste, you can add salt when you boil it.
Dangke can be served directly as a high-protein side dish or processed into other food variations such as grilled dangke, stir-fried dangke, dangke crackers and others.
Dangke is similar to Dadiah in West Sumatra. The difference is, Dadiah is made by fermenting milk and having a soft texture. As for Dangke, it is made by boiling milk and adding a little papaya sap and the texture is solid when it's cold.
Other Indonesian cheeses:
- Surono, Ingrid S. (2015). Traditional Indonesian dairy foods (PDF). Asia Pacific Journal of Clinical Nutrition. p. 26. Retrieved April 25, 2018.