Dali Ni Horbo (Batak Water Buffalo Cheese)

What you’ll need

11 tools across 7 steps.

• mixing bowlEssentialsteps 1, 2
• thermometerEssentialstep 1
• WhiskEssentialstep 2
• colanderEssentialstep 3
• Cutting boardEssentialstep 4
• knife (if cutting)Essentialstep 4
• pan (optional, for hot water)Essentialsteps 5, 6, 7
• Spatula (turner)Essentialsteps 5, 6, 7
• cheeseclothstep 3
• bucketstep 3
• heavy objectstep 3

Method

1. 1

   Gently Heat the Milk

   Pour 1000 ml of water buffalo milk into a large, heavy-bottomed pot. Heat over medium-low heat, stirring occasionally to prevent scorching. Bring the milk to a gentle simmer (around 85-90°C or 185-195°F), but do not boil.

   Using a thermometer can help ensure the milk reaches the correct temperature without boiling, which is crucial for proper coagulation.

   Timer: 10 minmixing bowlthermometer
2. 2

   Coagulate the Milk

   Once the milk is hot, remove the pot from the heat. Slowly pour in 100 ml of fresh pineapple juice, stirring gently for about 30 seconds. The acidity of the pineapple juice will cause the milk to curdle and separate into curds and whey.

   Let the mixture sit undisturbed for 30 minutes to allow the curds to fully form and separate.

   Avoid vigorous stirring after adding the pineapple juice, as this can break up the curds too much and make them harder to strain.

   Coagulation: 30 minmixing bowlWhisk
3. 3

   Strain and Press the Curds

   Line a colander with a clean cheesecloth or a thin kitchen towel and place it over a large bowl to collect the whey. Carefully pour the curdled milk into the lined colander.

   Gather the edges of the cheesecloth and gently squeeze out excess whey. Place the curds (still in the cheesecloth) on a plate, flatten slightly, and place a heavy object (like a can of food or a small pot filled with water) on top to press out more liquid. Press for 30 minutes.

   The collected whey can be used in baking, soups, or as a nutritious drink. Ensure your cheesecloth is clean and tightly woven to prevent curds from escaping.

   Pressing Curds: 30 mincolandercheeseclothbucketheavy object
4. 4

   Prepare Aromatics and Vegetables

   While the Dali Ni Horbo is pressing, prepare your aromatics and vegetables. Mince 3 cloves of garlic, thinly slice 2 shallots, and grate 10 g of ginger. If using, deseed and slice 1 red chili.

   Trim and cut 150 g of green beans into 3-4 cm pieces. Peel and julienne 100 g of carrot.

   Prepping all your ingredients beforehand (mise en place) makes the cooking process much smoother and faster.

   Timer: 10 minCutting boardknife (if cutting)
5. 5

   Sauté Aromatics

   Heat 30 ml in a large pan or wok over medium heat. Add the minced garlic, sliced shallots, grated ginger, and sliced red chili (if using). Sauté for 3-4 minutes until fragrant and softened.

   Stir in 2 g of turmeric powder and cook for another 1 minute until aromatic.

   Be careful not to burn the garlic and shallots; adjust heat as needed. Burnt aromatics can make the dish bitter.

   Timer: 5 minpan (optional, for hot water)Spatula (turner)
6. 6

   Cook Vegetables and Dali Ni Horbo

   Add the prepared green beans and carrots to the pan with the aromatics. Sauté for 5-7 minutes until they are slightly tender-crisp.

   Remove the pressed Dali Ni Horbo from the cheesecloth and cut it into 2-3 cm cubes. Add the cubes to the pan with the vegetables.

   You want the vegetables to retain a slight crunch for texture contrast. Overcooking them will make them mushy.

   Timer: 8 minpan (optional, for hot water)Spatula (turner)
7. 7

   Season and Serve

   Season the dish with 5 g salt, or more to taste. Gently stir to combine, being careful not to break up the Dali Ni Horbo too much. Cook for another 2-3 minutes to allow the flavors to meld and the Dali Ni Horbo to warm through.

   Serve your homemade Dali Ni Horbo warm, perhaps with steamed rice, for a truly authentic Batak experience. This recipe makes 4 servings.

   Taste and adjust seasoning as needed. The Dali Ni Horbo itself is mild, so it will absorb the flavors of the spices and vegetables.

   Timer: 3 minpan (optional, for hot water)Spatula (turner)