Dadiah (Minangkabau) or dadih (Indonesian and Malaysian Malay) a traditional fermented milk popular among people of West Sumatra, Indonesia, is made by pouring fresh, raw, unheated, buffalo milk into a bamboo tube capped with a banana leaf and allowing it to ferment spontaneously at room temperature for two days.

[1] The natural, indigenous, lactic acid bacteria found in dadiah could be derived from the bamboo tubes, buffalo milk, or banana leaves.

Dadiah is usually eaten for breakfast, mixed together with ampiang (traditional glutinous rice krispies) and palm sugar.

[3][4] Natural, wild strains isolated from dadiah show inhibitory, competitive, and displacing properties against pathogens, and they are promising candidates for future probiotics.

In the Malaysian version, the thickening agent is gelatin or agar-agar strands; it is not fermented and is usually sweetened with artificial flavourings such as corn, pandan, yam, chocolate, and strawberry, and is thus more akin to milk pudding.