Juju Dhau

Juju dhau is a rich fermented milk associated with Bhaktapur, Nepal. Its name means “king of yogurts” in the Newar language, and it is sold still in its unglazed clay pot. A spoonful of the sweetened version has both the richness of boiled-down milk and the tangy taste of fermented milk. Some versions are made without added sugar.

Juju dhau held in hand at a shopfront. 2022, Gaurav Dhwaj Khadka / Wikimedia Commons, CC BY-SA 4.0. Downscaled version from the source; content not altered after retrieval.

Boiling Down the Milk and Fermenting It in the Pot

Buffalo milk is high in fat, which gives juju dhau its rich texture. Some makers add a little cow’s milk. The milk is heated and stirred as it simmers, with sugar added for the sweet version. It is then poured into clay pots. When the milk has cooled until it is just warm, a starter of fermented milk is added, and the pots are kept warm so the milk sets. Boiling down the milk and the absorption of moisture by the porous clay pot both contribute to its thick consistency.

A guide to traditional Nepali foods describes a method in which buffalo milk is boiled down in a pan. It is then poured from a height, several times, into pots embedded in rice husks. Juju dhau made the day before is added as a starter. The pots are then covered with lids and wrapped in cloth or other material. Pots come in sizes from small to large, so portions can suit the number of people.

At a Brothers’ Shop, the Previous Day’s Batch Becomes the Starter

At the shop of brothers Nabin and Mrigendra, who were interviewed in Bhaktapur, fermented milk made the day before is also used as the starter for each new batch. The pots are lined up on rice husks and the milk is poured from a height, which makes it froth and form a skin on top. After waiting for the milk to cool, the brothers add the starter, cover each pot with another pot turned upside down, and wrap the pots in blankets.

The brothers brought in buffalo milk from Chitwan and also used a little cow’s milk depending on demand. At the time of the interview, they had taken over the shop their father started. They made more than usual for festivals and large orders. Their day’s work runs from heating the milk in the pan to keeping the pots warm, while they wait for the milk to set.

Clay pots used for making juju dhau. 2025, Sanjib Chaudhary / Wikimedia Commons, CC BY-SA 4.0. Downscaled version from the source; content not altered after retrieval.

Celebrations and Clay Pots

Juju dhau is used in Newar festivals and rituals. It is popular in Bhaktapur and also at shops elsewhere in the Kathmandu Valley. In Newar life, there is also said to be a custom of giving dahi to wish someone good luck at celebrations, before a journey, or on returning home. On the 15th day of the month of Asar, during the rice-planting season, it is customary to eat dahi with flattened rice. Juju dhau makers in Bhaktapur increase production to meet the demand.

The milk ferments in the pot and is handed to customers in that same pot. This method combines skill in handling milk with the local pottery tradition. Pots made by Bhaktapur potters have traditionally been used for juju dhau. Today some makers use plastic containers, and this change affects both the juju dhau makers and the potters.

A potter in Bhaktapur, Nepal. 2016, Gita Dhoj Karki / Wikimedia Commons, CC BY-SA 4.0. Downscaled version from the source, including the photographer’s name watermark; content not altered after retrieval.

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