BHAKTAPUR: With the celebration of Paddy Day and Dahi Chiura eating day (Asar 15) set for today (Sunday), the demand for Bhaktapur’s famed “Juju Dhau’ (traditional yogurt) has surged.
Local entrepreneurs are working tirelessly to meet the rising need, their daily routines now filled with the tasks of boiling milk and preparing this beloved traditional yogurt.
Rina Suwal, operator of SS Juju Dhau in Bhaktapur, along with five others at her production facility, is fully engaged in making large quantities of Juju Dhau.
“The demand has increased because people have developed a real taste for Juju Dhau,” Suwal explained.
“Right now, we’re using 20 to 25 cans of milk each day. Normally, we only use around 15 cans. Each can holds 40 liters of milk. We test the milk to check its fat content, boil it at 85 degrees Celsius, and then cook it in a pot for an hour before it’s ready for setting.”
In Newar tradition, curd holds cultural significance and is considered essential for special occasions such as birthdays, auspicious events, travel, success milestones, and even following major accidents.
Bhaktapur is home to around five dozen Juju Dhau producers, who play an important role in preserving this cherished culinary heritage.
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