Dangke is a type of cottage cheese produced in Enrekang, South Sulawesi, Indonesia, especially in Enrekang, Baraka, Anggeraja, and Alla districts. Dangke is processed by boiling fresh cattle or 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 a type of cottage cheese produced in Enrekang, South Sulawesi, Indonesia, especially in Enrekang, Baraka, Anggeraja, and Alla districts. Dangke is processed by boiling fresh cattle or 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.
thumb|Dangke making process by boiling a mixture of cow's milk and papaya tree sap 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.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).