MithoJuju Dhau
Juju dhau means king of yogurts, and it earns the name on texture alone: buffalo milk sweetened, poured into an unglazed clay pot, and left to set until a spoon stands in it. Bhaktapur has made it this way for centuries.
Ingredients
- 1 litre Buffalo milk
- 5 tbsp Sugar
- 2 tbsp Live yogurt, as starter
- 1 Unglazed clay pot
Steps
- Serves 4. Boil the milk and let it reduce by roughly a fifth — this is what makes the finished curd thick.
- Stir in the sugar until it dissolves completely.
- Cool the milk to lukewarm. Too hot and the starter dies; too cold and it never sets.
- Whisk in the starter yogurt.
- Pour into a clay pot. The unglazed clay wicks moisture out through the wall, which is why the same recipe in a steel bowl sets looser.
- Cover, wrap in a cloth, and leave undisturbed somewhere warm for 6-8 hours.
- Chill before serving.
Nutrition
| Per serving (1 clay pot · Bhaktapur king curd) | Per 100 g |
|---|---|
| 274 kcal | 120 kcal |
| Protein: 8 g | 3.5 g |
| Carbs: 29 g | 12.7 g |
| Fat: 14.4 g | 6.3 g |
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