Ternyata Begini Cara Membuat Keju Boyolali | RAGAM INDONESIA (11/07/19)

Summary

The video highlights the Indrakila cheese factory in Boyolali, Central Java, the region's first cheese manufacturer, utilizing the area's rich supply of fresh cow's milk. The cheese-making process involves precise temperature control and the introduction of specific bacteria to coagulate and ferment the milk. Indrakila produces three cheese varieties: mozzarella, Edam, and feta, each with unique characteristics and fermentation times. Notably, the factory innovatively makes feta cheese from cow's milk, traditionally made from goat's milk, showcasing the region's adaptability and commitment to quality dairy production.

Takeaways

• 🏭 Indrakila is the first cheese factory in Central Java, located in Boyolali.
• 🐄 The factory was established due to the region's abundance of fresh cow's milk.
• 🇩🇪 The cheese production initiative resulted from collaboration between the Boyolali government and Germany.
• 📏 The cheese-making process starts with measuring the milk's specific gravity and maintaining a temperature of around 27°C.
• 🔥 Milk is heated to 70°C for 15 minutes to kill harmful bacteria before cooling.
• 🦠 Beneficial bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, are added for fermentation.
• ✂️ The curdled milk is cut into pieces to separate the whey from the cheese.
• 🧀 Indrakila produces three types of cheese: mozzarella, Malmsteen, and feta, each with distinct characteristics.
• ⏳ Mozzarella is fermented for one week, while Malmsteen and feta require three months of aging.
• 📜 The name 'Indrakila' comes from Javanese mythology, where it refers to a place associated with Arjuna before battle.

Q & A

What is the significance of the Indrakila cheese factory in Boyolali?

Indrakila is notable as the first cheese factory in Central Java, established to process the abundant fresh cow's milk available in the region.

How did the collaboration between the Boyolali government and Germany influence cheese production?

The collaboration involved research on dairy production, leading to the establishment of the Indrakila factory and improving local cheese-making techniques.

What cultural reference does the name 'Indrakila' have?

The name 'Indrakila' is derived from Javanese wayang stories, where it signifies the place where the hero Arjuna prayed before fighting.

What are the initial steps in the cheese-making process at Indrakila?

The process begins with measuring the density and temperature of fresh cow's milk, ideally around 27°C, followed by pasteurization to eliminate harmful bacteria.

What temperatures are involved in the pasteurization process?

The milk is heated to 70°C for 15 minutes during pasteurization to kill bacteria.

Which beneficial bacteria are added to the milk during the cheese-making process?

The bacteria added include *Lactobacillus bulgaricus* for acidification and *Streptococcus thermophilus* to help coagulate the milk.

How long does the milk need to be left to curdle after adding the bacteria?

After adding the bacteria, the mixture must be left to react for about one hour for proper curd formation.

What types of cheese are produced at Indrakila, and how are they different?

Indrakila produces mozzarella, Malmsteen, and feta cheeses, each differing in shape, fermentation time, and the type of milk used.

What is the fermentation process for mozzarella cheese at Indrakila?

Mozzarella cheese is fermented in the refrigerator for one week.

What makes the feta cheese from Indrakila unique compared to traditional feta?

Indrakila's feta is made from cow's milk instead of goat's milk, which is the typical base for traditional Greek feta.