Curd (Juju Dhau)
Juju Dhau, often called the ‘King of Curds’, is a creamy, sweetened yogurt that hails from Bhaktapur, an ancient city in the Kathmandu Valley of Nepal. Renowned for its smooth texture and rich flavour, it holds a cherished place in Nepali culture, especially among the Newar community.
Juju Dhau is a special type of yogurt, traditionally made from buffalo milk and set in small clay pots. It is a rich source of calcium, Vitamin B12, and Vitamin D. proteins and probiotics that improve digestion, immune function, strengthen bones and teeth, manage weight and lower blood pressure.
2 days
Normal
Ingredients
For how many liters?
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Ingredient 2
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Ingredient 4
Directions
Rinse the clay pot with hot water and let it dry naturally.
Add the sugar and optionally the ground cardamom. Mix until completely dissolved.
Turn off the heat and let the milk cool until it reaches a lukewarm temperature.
Carefully pour the milk mixture into the terracotta pot. Cover it lightly with a cotton cloth or aluminum foil to allow natural air contact and keep dust out.
Place the jar in a warm, quiet place for 6 to 8 hours, or overnight.
Once the curd has set, transfer the jar to the refrigerator and let it chill for at least 2 hours. This will not only further firm the curd, but also enhance its creamy texture and flavor.
Ready. Enjoy! Eat your curd with dal bhat/thali, muesli or fruit salad (and with a hot or cold drink). You can also use it in a chocolate cake, with fruit lassi or with a sweet lassi.
Where can this be used?
Can be consumed with…
