जुजु धौ | Must-Try |World's Famous Nepali Homemade Curd Recipe |Yogurt King |How To Make Nepali Dahi

This video will show you how to make the Juju Dhau (जु जु धौ), the king of Yogurt (Curd).- considered the tastiest Yogurt in the world. In Newari language, "Juju" means king and "Dhau" translates to Curd. Juju Dhau is Bhaktapur city's own traditional recipe which is wildly popular among Nepali and tourists from around the globe. Juju Dhau tastes and made differently than other Curds (and Yogurts). Traditionally milk from Water Buffalo is used for Juju Dhau. You can use Cow milk but Water Buffalo milk is thicker so when Buffalo milk is used, JuJu Dhau is thicker and more delicious. Here are the ingredients for Juju Dhau Curd (Yogurt), a traditional recipe from Nepal: Water Buffalo Milk (भैंसीको दुध): 4 liters, substitute with Cow milk if not available. Culture or sample curd starter (दहीको बिऊ) : 1/4 cup or 60 ml Sugar (चिनी): 1/4 cup or 60 ml Green Cardamom Pods- crushed (हरियो सुकुमेलको मसीनो टुक्रा): 6 pieces Two empty clay pot (माटोको कतारा) with 1 liter capacity each. It is also known as "Kataro" in local language. Let's start the process by boiling milk. My stove is already turned-on. It's been 10 minutes. Keep stirring frequently to ensure it doesn't get burn. Stir round, sides and bottom. Stir round, sides and bottom. Continue to heat and stir until you are down to the half of an original amount, i.e. 2 Liters. You see it started boiling, turn the heat down and keep stirring. Scrape the side and bottom to avoid burning. You see it's down to the half. Sugar and Crushed Cardamom. Continue to stir and boil for another 5 minutes. Smells delicious. For Juju Dhau (curd), milk is boiled and ready. Turn-off the stove. Let it cool down for about 5-7 minutes. It has cool down, don't wait till it's too cold. About to pour out. It's very thick. Pour all the way up to the top line because the pot will absorb some and will not look full. Repeat for our second pot. It smells very delicious like Khoa. Aroma from Cardamom is great too. Next, Curd culture (starter) from normal Curd. This culture is plain, no flavor or sweetness. It requires a warm temperature. These pots are on top of a blanket. Lids on top. I plan to cover these with a blanket so it will be ready soon. Today is warm outside so this is good enough. Let's check it out after 7 hours. Our Juju Dhau looks thick and great! Tips: Temperature is a big factor when you are making Yogurts (Curds). If your room is cold, it will take longer. Our Juju Dhau is now ready! Please try it at home and let me know how it goes. Direct Link: https://youtu.be/dEQkNS5g7a8 | Video Length: 03:49 Facebook: https://www.facebook.com/virtualnepali/ | Twitter: @virtualnepali Helpful Links: उत्तम नेपाली परिकारहरु बनाउने तरिका Popular Nepali Dish (Authentic) Recipes- https://www.youtube.com/watch?v=NXUWrsCS9QI&list=PLCfCFkNhhqbsScYY8pjR9Z4Ohj--kqtiN What is dhau, Nepali Yogurt? https://en.wikipedia.org/wiki/Dhau Dahi-Chiura "दही-चिउरा" Recipe: Delicious mix of Yogurt & Beaten Rice- Ashar (Ashad) 15 festival food: https://www.youtube.com/watch?v=xua4uYldadA Bhaktapur: https://en.wikipedia.org/wiki/Bhaktapur Background Score #: Nepali Folk Music “Mangal Dhoon (मंगल धून)” Picture Courtesy: www.pixabay.com Help this channel by like, share, subscribe and/or by leaving your comments down-below. तपाईको सब्स्क्रिप्शन अमूल्य छ | यसले सर्च रयानकिङ्गमा मद्दत गर्छ | धन्यवाद !