Dangke

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Dangke
Dangke (dairy product).jpg
Fried dangke served in a plate
Place of origin Indonesia
Region or state South Sulawesi
Main ingredients Water buffalo and cow milk
Dangke
Country of origin Indonesia
Region South Sulawesi
Source of milk Water buffalo and cow milk
TextureSoft

Dangke is a type of cottage cheese produced in Enrekang, South Sulawesi, Indonesia, especially in Enrekang, Baraka, Anggeraja, and Alla districts. Dangke is processed by boiling fresh cattle or 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 making process by boiling a mixture of cow's milk and papaya tree sap Dangke (dairy product) making process.jpg
Dangke making process by boiling a mixture of cow's milk and papaya tree sap

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.

See also

Other Indonesian cheeses:

References

  1. Surono, Ingrid S. (2015). Traditional Indonesian dairy foods (PDF). Asia Pacific Journal of Clinical Nutrition. p. 26. Archived from the original (PDF) on December 30, 2016. Retrieved April 25, 2018.