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 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.
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| - 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 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. (en)
- Dangke adalah makanan tradisional yang berasal dari Kabupaten Enrekang, Sulawesi Selatan, Indonesia. Dangke terbuat dari susu kerbau atau sapi yang diolah secara tradisional dengan cara direbus sampai mendidih. Dangke memiliki seperti tahu dan memiliki rasa yang mirip dengan keju. Dangke juga terkenal memiliki kandungan protein betakaroten yang cukup tinggi. Dangke dapat langsung disajikan sebagai lauk tinggi protein atau diolah lagi menjadi variasi makanan lain seperti dangke bakar, dangke tumis, kerupuk dangke dan lain-lain. (in)
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| - Water buffalo and cow milk (en)
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| - Water buffalo and cow milk (en)
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| - 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 heating pure milk until it boils, caution must be exercised during the boiling process because of the risk of overflow. To get milk fiber (dangke), when the milk is boiling, add a little papaya sap in the approximate ratio of two drops per 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, but whereas Dangke is made by heating milk with papaya thus producing a solid when cooled, Dadiah is made by fermenting milk and has a soft texture. (en)
- Dangke adalah makanan tradisional yang berasal dari Kabupaten Enrekang, Sulawesi Selatan, Indonesia. Dangke terbuat dari susu kerbau atau sapi yang diolah secara tradisional dengan cara direbus sampai mendidih. Dangke memiliki seperti tahu dan memiliki rasa yang mirip dengan keju. Dangke juga terkenal memiliki kandungan protein betakaroten yang cukup tinggi. Dangke dibuat dengan merebus susu murni sampai mendidih. Harus ekstra hati2 saat merebusnya karena sangat mudah meluap dan meluber keluar wadah. Untuk mendapatkan serat susu (dangke), pada saat rebusan susu sudah mendidih, maka dimasukkan sedikit getah buah pepaya. Kira-kira perbandingannya 2 tetes untuk 1 liter susu. Jangan kebanyakan karena bisa membuat pahit dan gumpalan serat susu tidak bisa mengental. Getah pepaya berguna untuk memisahkan serat susu (protein) dengan air. Serat susu yang sudah berupa gumpalan-gumpalan kemudian disaring, dibuang airnya, dan kemudian dimasukan dalam cetakan yang terbuat dari belahan batok kelapa. Untuk mendapatkan rasa, bisa ditambahkan garam pada saat direbus. Dangke dapat langsung disajikan sebagai lauk tinggi protein atau diolah lagi menjadi variasi makanan lain seperti dangke bakar, dangke tumis, kerupuk dangke dan lain-lain. Dangke mirip dengan Dadiah kalau di Sumatra Barat. Bedanya, Dadiah dibuat dengan cara susu dipermentasi serta teksturnya lembek. Adapun Dangke, dibuat dengan cara susu direbus dan diberi sedikit getah pepaya serta teksturnya padat saat sudah dingin. (in)
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