Ingredients
Yoghurt
- 1.5 litreswhole buffalo milk, or whole cow’s milk with 200 ml cream
- 3 tbspsugar
- 3 tbsplive plain yoghurt, as starter
Optional
- a pinch of ground cardamom
- a few strands saffron
- a pinch of ground cloves
Equipment
- unglazed clay pots, or small terracotta bowls, soaked in water for an hour
Directions
- Soak the unglazed clay pots in water for an hour beforehand so they do not suck moisture out too fast.
- Boil the milk and reduce it by about a fifth, stirring so it does not catch — around 20 minutes. This concentration is the first reason juju dhau is so thick.
- Stir in the sugar and any spices until dissolved, then cool the milk to 45°C (113°F).
- Loosen the starter with a ladle of the warm milk and stir it back through.
- Pour into the damp clay pots. The unglazed clay is the second reason for the texture: it wicks whey out through the porous wall as the yoghurt sets, so it thickens from the outside in — a glass jar simply cannot do this.
- Cover the pots with cloth and leave them undisturbed somewhere warm for 8 to 12 hours. Do not move them while they set.
- It is ready when it has set firm enough that you can tip the pot right over without it sliding.
- Chill for at least four hours and serve cold, straight from the pot with a spoon.
Technique
- The clay pot is the recipe. In glass you get sweet yoghurt; in unglazed clay you get juju dhau.
- Buffalo milk is what Bhaktapur uses and it is far richer than cow’s — the cream is there to make up for that.
- Do not move the pots while they set. It is the single easiest way to ruin the set.
Substitutions
- Whole cow’s milk with cream added, which is the practical substitute.
- Small terracotta plant pots, scrubbed and soaked, in place of proper dahi pots.
- Any live plain yoghurt as a starter.
Variations
- Served plain and unsweetened as an accompaniment rather than a dessert.
- The Bhaktapur version is protected by local reputation rather than law, but the clay pot is non-negotiable there.
History
‘King of curds’, set in unglazed clay pots in Bhaktapur; the porous clay absorbs whey and gives the yoghurt its thickness.
Frequently asked questions
What is Juju Dhau?
Juju Dhau is a cheese & dairy from Nepal: bhaktapur’s creamy ‘king yoghurt’ set in clay pots. ‘King of curds’, set in unglazed clay pots in Bhaktapur; the porous clay absorbs whey and gives the yoghurt its thickness.
How long does Juju Dhau take to make?
Juju Dhau takes 15 min plus 8 to 12 hours setting of preparation and 20 min of cooking. The recipe makes makes 1.5 litres. It is rated easy to make.
What can I substitute in Juju Dhau?
Yes, within limits. Whole cow’s milk with cream added, which is the practical substitute. Small terracotta plant pots, scrubbed and soaked, in place of proper dahi pots. Any live plain yoghurt as a starter.
What is the most important thing to get right in Juju Dhau?
Soak the unglazed clay pots in water for an hour beforehand so they do not suck moisture out too fast.
