How to make Dali ni Horbo

                                                            History of Dali ni Horbo

Originally, process the milk buffalos became Dali or Bagot ni Horbo is a tradition that has been started by the ancestors of the Batak people since the existence of the Assembly of the people of Batak. Original specialties this Tapanuli became the main menu that is always there in every home of the Batak people. Not only that, Dali or Bagot ni Horbo native Batak was on the ground, usually in a meal without rice, or it could be served as Ärsenik Bagot ni Horbo, or served with other specialities that can make your tongue feel deliciously remarkable.

Content of Dali ni Horbo:

In General, nutrient content contained on these, Batak Cheese is not much different with nutrient content contained on such other dairy, fats, carbohydrates and proteins, the difference only lies in the process of processing only. If processed using traditional spices such as turmeric, Batak people, ginger, garlic, chilli, andaliman red, garlic, can provide additional benefits to your body. And one thing is for sure, the cheese is mixed with the Batak is simple using traditional equipment and do not use chemical elements at all. Shows beneficial and healthy food not?

Cooking recipes Dali ni Horbo

To process Cheese this isn't very Batak are difficult. Because, all the materials needed are very simple, and how to make it practical. So, for those of you who are new to first of all try not to worry. Following this, we will expose the help to you who want to try it out.

Ingredients for making Bagot ni Horbo:

1.1 liter of milk Buffalo (if does not exist, you can create a Dali ni cattle, because of the treatment will be the same).

2. Water juice of 1 sheet fresh green papaya leaves (to reduce the smell of amisnya).

3. water juice of fresh pineapples pineapples from the half (to help the process of thickening).

How to make it:

The making of Cheese, so the Batak are very practical. Enter the buffalo milk/cow into a sterile pot, and boil until boiling (about 10 minutes). Reduce the magnitude of the fire and enter the water gradually pineapples to help thickening. Add water juice of papaya leaves to taste, and simmer a few minutes longer. After that, remove from flame, then pour penghidangan last place and leave to cool. If you have a cooling, please enter into the coolant, so that the result is getting fresh.

In fact, in the process of making this Horbo ni Dali, buffalo milk is cooked over low heat until boiling and thickened. In the process of ripening, it usually will appear the froth-froth at the top of the milk that is being cooked. Effervescence-this scum should be taken gradually to slowly milk will curdle. The dense texture like tofu and cheese, because of the water leaves the papaya added into it, where it also is the reason the color of kehijaun found in the milk.