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Fermented milk from West Sumatra, Indonesia
thick, white buffalo-milk curd eaten with rice, with emping crackers, or with palm sugar and glutinous rice (ampiang dadiah). Made in 3 steps over 2 days – 3 days. The longest step, ferment at room temperature, takes 2–3 days (Livestock Research for Rural Development 33(7…) and runs at 25–28 °C (Livestock Research for Rural Development 33(7…). Lactococcus lactis and Lactobacillus do most of the fermenting.
| Main step | 2–3 daysReported[lrrd][wp] | Ferment at room temperature |
|---|---|---|
| Temperature | 25–28 °CReported[lrrd][wp] | Ferment at room temperature |
| Acidity | pH 5.9Reported[lrrd][wp] | Ferment at room temperature |
| raw |
| unheated swamp-buffalo milk (Bubalus bubalis) |
| Starter: spontaneous (flora of the bamboo wall) |
Total time across the recorded steps: 2 days – 3 days
What changes: Fresh buffalo milk is strained through a cloth
Output: raw buffalo milk.
Microbes at work in this step
raw milk flora
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Spontaneously fermented buffalo milk set in fresh bamboo tubes; yoghurt-like
Raw milk and spontaneous fermentation. Daily temperature swings slow acidification and lower quality.
Every number is labelled with how it is known. How this atlas is made
Minangkabau traditional food used in ceremonies and folk medicine.
