Juju Dhau — Print Recipe — The Culinary Codex

A rich, creamy sweetened yogurt from Bhaktapur, set in traditional clay pots that impart a distinctive earthy flavor. Known as the King of Yogurts, it has a thick custard-like texture and caramelized sweetness.

Ingredients

1 liter full-fat buffalo milk or whole milk
1/2 cup sugar
2 tablespoons yogurt culture (starter)
1/4 teaspoon cardamom powder
Clay pots for setting

Instructions

1 Bring milk to a boil in a heavy-bottomed pan, stirring frequently to prevent scorching. Reduce heat and simmer for fifteen minutes to thicken.
2 Add sugar and cardamom, stir until dissolved. Let the milk cool to lukewarm, about forty degrees Celsius.
3 Mix in yogurt culture thoroughly and pour into clay pots.
4 Cover the clay pots with cloth and keep in a warm place for six to eight hours until set firm.
5 Refrigerate for at least two hours before serving. The yogurt should be thick, creamy, and slightly caramelized.

Did You Know?

Juju dhau can only be authentically made in Bhaktapur because the local clay, water, and traditional yogurt culture create a flavor that cannot be replicated elsewhere.