Does anyone know if curding is an indigenous or pre-colonial food technology in the Philippines? I recently spoke to someone who said that they observed carabao milk being mixed with tuba (palm toddy or palm alcohol), and the tuba acts as a coagulant making the carabao milk into a kind of soft tofu. The chemical reaction is instantaneous and short unlike tofu which takes several minutes or hours to be coagulated. There is also no heating of the carabao milk as in tofu making. The whole process is done at room temperature, and the "drink" is drunk almost immediately after the two ingredients are mixed since the coagulation process is short. No other ingredients are added. This drink or dessert is attested in Aklan. But the person I spoke with does not know the name of the drink. Does anyone know the name of this drink, and if there are similar ones in other parts of the Philippines and what are their names? I searched in the internet and unfortunately came up empty.
I did a personal experiment and took non-fat milk and mixed in some wine, and the milk coagulated a bit. If the milk had fat and perhaps a lot of fat, it may have curded into the thickness and texture of soft tofu. Carabao milk has more fat, protein, and carbohydrates than cow's milk from my understanding, and perhaps carabao milk will curd better as a result.
Thanks in advance for anyone that can help in answering my question.
