Dangke

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Dangke
Dangke.jpg
Place of originIndonesia
Region or stateSouth Sulawesi
Main ingredientsWater buffalo and cow milk
Dangke
Country of originIndonesia
RegionSouth Sulawesi
Source of milkWater buffalo and cow milk
TextureSoft

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.[1]

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.

See also[edit]

Other Indonesian cheeses:

References[edit]

  1. ^ Surono, Ingrid S. (2015). Traditional Indonesian dairy foods (PDF). Asia Pacific Journal of Clinical Nutrition. p. 26. Retrieved April 25, 2018.