HomeBlogs Dadih Dadih (Indonesian: Dadih), a traditional fermented milk of West Sumatra,
Indonesia, is made by pouring fresh raw unheated buffalo milk into a
bamboo tube capped with a banana leaf, and allow to ferment
spontaneously at room temperature for two days.
The milk is
fermented by indigenous lactic bacteria of the buffalo milk. Its natural
fermentation provides different strains of indigenous lactic bacteria
involved in each fermentation. The natural indigenous lactic acid
bacteria observed in dadih could be derived from bamboo tubes, buffalo
milk or banana leaves involved in milk fermentation.
usually eaten for breakfast, mixed together with ampiang (traditional
glutinous rice krispies) and palm sugar. Dadih can also be eaten with
hot rice and sambal.