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Fermented milk from Bhaktapur, Kathmandu Valley, Nepal
Juju dhau, "king of yoghurt" in Newari, is the sweet, custard-like buffalo-milk curd of Bhaktapur. Buffalo milk is boiled (at one workshop simmered with sugar), poured into unglazed clay pots and seeded with the last batch while lukewarm, then set for three to four hours under rice husk and cloths.
| Buffalo milk | Real juju dhau uses buffalo milk, with about twice the fat of cow's milk; a little cow's milk may be added[ktmpost2019][shilpakar2022] |
| Sugar | Added to the boiled milk, which is then simmered and stirred[ktmpost2019] |
| Juju dhau from the previous batch | The starter[shilpakar2022] |
| Starter | backslop: juju dhau from the previous batch |
Total time across the recorded steps: 4.5 h – 5.5 h
What changes: Buffalo milk is boiled, then simmered and stirred with sugar for about an hour
Gosai (2024) describes boiling the milk in an iron pot, two or three times, with cardamom powder, nuts or chestnuts added for taste; it does not mention sugar. The Kathmandu Post workshop adds sugar. Output: sweetened boiled milk.
Microbes at work in this step
heat kills the milk's own bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Juju dhau, "king of yoghurt" in Newari, is the sweet, custard-like buffalo-milk curd of Bhaktapur. Buffalo milk is boiled (at one workshop simmered with sugar), poured into unglazed clay pots and seeded with the last batch while lukewarm, then set for three to four hours under rice husk and cloths. Made in 4 steps over 4.5 h – 5.5 h. The longest step, cover and set on rice husk, takes 3–4 h (The Kathmandu Post 2019). Lactobacilli and Leuconostoc do most of the fermenting.
| Main step | 3–4 hReported[ktmpost2019][gosai2024] | Cover and set on rice husk |
|---|---|---|
| Temperature | 100 °CReported[ktmpost2019] | Boil the milk and simmer it with sugar |
Juju dhau is sweetened before seeding and set in porous clay pots that soak up whey, which gives a thicker, creamier curd with an earthy note than plain dahi.
The milk is boiled and simmered before seeding.
Every number is labelled with how it is known. How this atlas is made
Juju dhau has been a delicacy since the Malla era and is part of every Newar feast and celebration. Gosai (2024) dates the Malla kings to 1201–1779 and says the Dhaubadel caste was tasked with preparing curd for them and their courtiers; curd-making is now open to any family.
