Bhaktapur Juju Dhau (Yogurt)

Instructions

1. 1Pour the 8 cups of Whole Milk into a large, heavy-bottomed pot. Heat the milk over medium heat until it reaches a rolling boil. Reduce the heat to low and let the milk simmer for 3 to 4 hours, stirring occasionally to prevent it from sticking to the bottom of the pot. The milk should thicken slightly. Remove the pot from the heat and let the milk cool down until it reaches 43°C. You can test this with a thermometer, or by dipping a clean finger into the milk; it should feel warm, not hot.
2. 2Gently stir the 2 tablespoons of Plain Yogurt Starter into the lukewarm milk until it is completely combined. Make sure there are no lumps of starter.
3. 3Pour the milk and starter mixture into earthenware pots or glass containers. Cover the containers loosely. Place the containers in a warm, draft-free place, such as a yogurt maker or a turned-off oven with the light on, and let them incubate for 6 to 8 hours, or until the yogurt is set and firm to the touch. It should jiggle slightly but not be liquid.
4. 4Once the yogurt has set, carefully place the containers in the refrigerator. Let the yogurt chill for at least 2 hours to cool completely. This helps the yogurt firm up further.
5. 5Divide the 2 cups of Mixed Berries among the chilled yogurt. Serve immediately.

Related Guides