Juju dhau
Bhaktapur’s “king of yoghurts”: creamy, slightly sweet buffalo-milk yoghurt, set in clay pots that absorb the whey.
Ingredients
- 1 litre of whole milk (ideally buffalo, or with a little cream)
- 60 g sugar
- 2 tablespoons of natural yoghurt (as a starter)
- 1 teaspoon of cardamom (optional)
How to make it at home
- Simmer the milk gently, stirring, until reduced by a third.
- Add the sugar and let it cool until lukewarm (about 45 °C).
- Mix the yoghurt with a little of the milk, then with the rest.
- Pour into clay pots (or jars) and cover with a cloth.
- Leave in a warm place for about 8 hours, until set, then refrigerate.
The trick: Unglazed clay pots absorb the whey: that’s why it’s so creamy.