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Fermented milk from West Sumatra, Indonesia
Raw swamp-buffalo milk is poured into a bamboo tube, capped with a leaf and left to set for 2 to 3 days. No starter is added; bacteria from the bamboo wall sour the milk into a thick white curd.
| Raw buffalo milk, strained through a cloth120–300 ml per tube | Milk from the 5th month of lactation onward is used for dadih[rama2021] |
| Bamboo tube, about 35 cm long | Gombong (Gigantochloa verticillata) or ampel (Bambusa vulgaris) bamboo[rama2021] |
| Leaf or paper | Covers the open end of the tube[rama2021] |
| No starter | Bacteria come from the bamboo wall[rama2021] |
| Starter | spontaneous (flora of the bamboo wall) |
Total time across the recorded steps: 3.5 days – 4.5 days
What changes: Fresh buffalo milk is strained through a cloth
Output: strained 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
Raw swamp-buffalo milk is poured into a bamboo tube, capped with a leaf and left to set for 2 to 3 days. No starter is added; bacteria from the bamboo wall sour the milk into a thick white curd. Made in 4 steps over 3.5 days – 4.5 days. The longest step, set at room temperature, takes 2–3 days (Ramaiyulis 2021) and runs at 18–28 °C (Ramaiyulis 2021). Lactococcus lactis and Lactic acid bacteria of the genera Lactobacillus, Streptococcus and Leuconostoc do most of the fermenting.
| Main step | 2–3 daysReported[rama2021] | Set at room temperature |
|---|---|---|
| Temperature | 18–28 °CReported[rama2021] | Set at room temperature |
| Acidity | pH 4.3Measured[rama2021] | Set in a warm cabinet (improved method) |
Dadiah is set in a bamboo tube with no starter, so the bamboo wall is the culture.
Raw milk and an uncontrolled set. One sequencing study of dadih from producers in three Kampar villages found Klebsiella pneumoniae and Citrobacter among the dominant species.
Hazards the sources name: Klebsiella pneumoniae and Citrobacter species among the dominant species in Kampar samples.
Every number is labelled with how it is known. How this atlas is made
A Minangkabau food served at ceremonies and used in folk medicine.
