Bhaktapur Clay Pot Yogurt

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Juju Dhau, known as the 'King Yogurt' of Bhaktapur, is a centuries-old Newari specialty prized for its incredibly thick, creamy texture and subtly sweet, aromatic flavor. Traditionally set in small unglazed clay pots that wick away excess whey, it develops a unique dense richness unlike any other yogurt. This homemade version captures that signature velvety character using buffalo milk, gentle reduction, and patient incubation.

Nutrition Facts

Per serving (estimated)

• 235 kcalCalories
• 12 gFat
• 7 gSaturated Fat
• 18 gCarbs
• 0 gFiber
• 17 gSugar
• 11 gProtein
• 105 mgSodium
• 330 mgPotassium
• 285 mgCalcium
• 0.2 mgIron
• 2 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Yogurt

• 1 liter (4 cups) full-fat buffalo milk (or whole cow milk)
• 3 tablespoons granulated sugar
• 3 tablespoons plain whole-milk yogurt with live active cultures
• 1/4 teaspoon ground green cardamom
• 4 small unglazed clay pots (about 200 ml each), soaked in water for 1 hour

For Serving (optional)

• 1 tablespoon honey per pot
• A pinch of ground cardamom
• Chopped pistachios or sliced almonds

Directions

1. Pour the buffalo milk into a heavy-bottomed stainless steel pot and bring to a gentle boil over medium heat, stirring occasionally to prevent scorching on the bottom.
2. Once boiling, reduce the heat to low and simmer, stirring frequently, until the milk reduces by about one-quarter (roughly 20-25 minutes); this concentrates the proteins and solids for an extra-thick set.
3. Add the sugar and ground cardamom, stirring until fully dissolved, then continue to simmer for 2 more minutes. Remove from heat.
4. Cool the milk to lukewarm, about 43-45°C (110°F); test by dipping a clean finger – it should feel comfortably warm but not hot. Temper the starter by whisking 2-3 tablespoons of the warm milk into the 3 tablespoons of plain yogurt until smooth, then stir this mixture back into the pot.
5. Carefully pour the inoculated milk into the pre-soaked clay pots, filling each nearly to the top. Cover each pot with a small plate or plastic wrap.
6. Place the pots inside a warm, draft-free spot (an oven with just the light on, or wrapped in a thick towel) and let them set undisturbed for 6-8 hours, until the yogurt pulls cleanly away from the sides and a tilted pot shows a firm set.
7. Once set, transfer the pots to the refrigerator and chill for at least 4 hours; the clay will continue to absorb whey, yielding an even thicker, denser texture.
8. Serve the yogurt thoroughly chilled, straight from the clay pot, drizzled with honey and sprinkled with a pinch of cardamom and chopped pistachios for an authentic Bhaktapur finish.

Cook’s Notes

• Authentic Juju Dhau is almost always made with rich buffalo milk; if unavailable, use whole cow milk and reduce it slightly more for a thicker result.
• Soaking the clay pots in cool water for at least an hour before filling helps keep them from cracking when the warm milk is poured in, and enhances the earthy clay flavor.
• Do not over-heat the milk before adding the starter or stir after pouring – too much movement or heat kills the live cultures and prevents a proper set.
• For a caramelized traditional top, sprinkle a thin layer of sugar over each pot before chilling; the sugar dissolves into a glossy sweet layer as it sets.
• The yogurt tastes best after a full overnight chill, allowing the clay to draw out whey and concentrate the creamy texture even further.

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