How to Make Dadiah: Traditional Recipe for Fermented Drink from Minangkabau
How to Make Dadiah: Traditional Recipe for Fermented Drink from Minangkabau
Blog Article
Dadiah is a traditional fermented drink from Minangkabau, West Sumatra, made from buffalo milk. The process of making dadiah involves natural fermentation which produces a distinctive sour taste, as well as probiotic benefits that are good for digestive health. Usually, dadiah is served in liquid and cold form, very suitable to drink as a body refresher during the day. Situs Slot88
Here is how to make dadiah traditionally that you can try at home:
Ingredients Needed
To make dadiah, you need very simple ingredients, including:
1 liter of fresh buffalo milk (you can also use cow's milk, but buffalo milk gives a more authentic taste)
1 teaspoon of tempeh yeast (as a starter for fermentation)
Several small containers made of bamboo or containers made of other natural materials (traditionally, dadiah is made in bamboo containers which give it a distinctive taste)
Steps for Making Dadiah
Here are the steps for making dadiah that you can try at home:
1. Preparing Milk
Heat the milk: First, pour the buffalo milk into a pan and heat it over low heat. Do not let it boil, just heat it until it reaches a temperature of around 80-90°C to kill the bacteria in the milk and make it more sterile.
Cool the milk: After the milk is heated, let the temperature of the milk drop to around 40°C, which is the ideal temperature for the fermentation process.
2. Adding Tempeh Yeast
After the milk has cooled to the right temperature, add the tempeh yeast to the milk. This tempeh yeast functions as a starter to start the fermentation process. Stir the tempeh yeast into the milk carefully.
Fermentation process: In order for the fermentation process to run well, the milk that has been given tempeh yeast must be left for some time. In the Minangkabau tradition, milk that has been mixed with yeast is usually left in a clean bamboo container for 2 to 3 days at room temperature.
3. Fermentation
Place the container in a warm place: After the yeast is mixed evenly, pour the milk into a bamboo container or a clean container that is available. Close tightly and let the fermentation run. The fermentation process will turn the milk into dadiah, with a sour taste.
Check every day: Every day, you can check the dadiah. After 2 to 3 days, you will find the texture of the dadiah starting to thicken and emit a distinctive fermented aroma. The sour and thick taste is the main characteristic of finished dadiah.
4. Serving
After the dadiah has finished fermenting, chill it in the refrigerator for a few hours to get a fresher drink sensation.
Serve the dadiah in a glass or small bowl. You can add a little natural sweetener such as coconut sugar or honey if you like, but traditionally dadiah is not sweetened. Some people also serve dadiah by adding pieces of fruit or ice cubes.
5. Enjoying Dadiah
Enjoy dadiah as a refreshing drink that is rich in probiotic benefits. Its sour, fresh, and slightly thick taste gives a distinctive sensation.
Dadiah is very good for digestion because it contains good bacteria that help maintain intestinal health. In addition, the fermentation process also makes the nutritional content in milk easier for the body to digest.
Health Benefits of Dadiah
Dadiah has many health benefits, especially for the digestive system. Some of the benefits that can be obtained from consuming dadiah regularly include:
Improves digestion: The probiotic content in dadiah helps maintain the balance of good bacteria in the intestines, which is very good for digestion.
Increases body immunity: The fermentation process produces lactic acid which plays a role in improving the immune system.
Contains easily absorbed nutrients: During the fermentation process, milk becomes easier to digest, so that nutritional content such as protein and calcium can be maximally absorbed by the body.
Tips for Making Dadiah
Use fresh milk: The fresher the milk used, the better the quality of the dadiah produced.
Pay attention to the cleanliness of the container: Make sure the container used for fermentation is completely clean so that only good bacteria enter for fermentation.
Tempeh yeast: Tempeh yeast is the most common ingredient used in making dadiah. You can find it in traditional markets or grocery stores that sell tempeh products.
Conclusion
Making your own dadiah at home is very simple and fun. You can enjoy this traditional drink that is rich in health benefits easily. The natural fermentation process produces a fresh and sour taste, which is very good for digestion and overall body health. Try this recipe and feel the sensation of the freshness of dadiah, a typical fermented drink from Minangkabau that is rich in benefits!