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Dali Ni Horbo is a traditional Batak food made from buffalo milk. In the Batak language, “dali” means milk, while “horbo” means buffalo. According to historical stories, the Batak ancestors started the tradition of processing buffalo milk into Dali Ni Horbo for a long time, even since there was an association of Batak people.
In its manufacture, fresh buffalo milk is boiled by adding pineapple juice to thicken the milk and reduce the fishy smell. To add a more authentic taste, you can also add green papaya leaf juice. After boiling until thickened, Dali Ni Horbo is ready to be poured into molds and left to cool.
Dali Ni Horbo is a legendary culinary that is rarely known by many people. If you visit the Tapanuli area or find a typical Batak restaurant, try to taste this delicious Dali Ni Horbo.
Dali Ni Horbo is a traditional Batak food made from buffalo milk. The following is how to make Dali Ni Horbo which I found from a trusted source:
Prepare 1 liter of fresh buffalo milk. If not available, you can use cow’s milk as a substitute.
Place the milk in a sterile saucepan and bring it to a boil (about 10 minutes).
Reduce the heat and slowly add the pineapple juice to help thicken the milk.
Add enough papaya leaf juice to reduce the fishy smell and simmer for a few minutes.
After that, remove the pan from the heat, then pour the milk into the mold and let it cool.
Dali Ni Horbo is ready to serve when it’s cold. You can also store it in the refrigerator to make it fresher.
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