Nepal is a multicultural, multilingual country. there is not only diversity in the languages, ethnicity, culture but also in the food they eat. Dahi (yoghurt) is consumed through out Nepal though the production process is different. generally the production process of yoghurt can be classified in three categories:
Home made: It is the most simplest method of the manufacture of yoghurt. the pure culture is not used. the milk is boiled and the innoculum (Jodan) form the previous day yoghurt is added when the milk can be touched by our finger around 35-40 degree celcius. Syneresis (leaching of water), uncontrolled acidity, mixed flora in the innoculum are the major problem of this type of yoghurt.
Industrial scale yoghurt: this type of yoghurt is prepared in the industry. they make the use of pure culture (DVS: dry vat set). the culture consits of Lactobacillus thermophilus and Streptococcus lactis. The major problem of the home made traditional style of yoghurt manufacture is solved here. the industries uses its standard for the manufacture of yoghurt. DDC (Dairy Development Commission) has got the leading market in all dairy products.
Ju-Ju dhau: Ju-Ju dhau traditionally means the king of yoghurt. It is generally prepared in the community where Newari people are dominant. In this method of yoghurt manufacturing, the milk is let to form a coagulum in earthen pot. the milk is added in batch manner in the earthen pot kept over the husk to maintain the temperature. the milk is boiled to certain level of consistency. when the milk is poured in the earthen pot in batch process, finally the innoculum is added (2-3 spoon of the previous day yoghurt). then the coagulum is allowed to form.
there is still a lot of process that is to be modified in the manufacturing process of yoghurt of nepal so that the the yoghurt king Ju-Ju dhau will rule the entire world.
Home made: It is the most simplest method of the manufacture of yoghurt. the pure culture is not used. the milk is boiled and the innoculum (Jodan) form the previous day yoghurt is added when the milk can be touched by our finger around 35-40 degree celcius. Syneresis (leaching of water), uncontrolled acidity, mixed flora in the innoculum are the major problem of this type of yoghurt.
Industrial scale yoghurt: this type of yoghurt is prepared in the industry. they make the use of pure culture (DVS: dry vat set). the culture consits of Lactobacillus thermophilus and Streptococcus lactis. The major problem of the home made traditional style of yoghurt manufacture is solved here. the industries uses its standard for the manufacture of yoghurt. DDC (Dairy Development Commission) has got the leading market in all dairy products.
Ju-Ju dhau: Ju-Ju dhau traditionally means the king of yoghurt. It is generally prepared in the community where Newari people are dominant. In this method of yoghurt manufacturing, the milk is let to form a coagulum in earthen pot. the milk is added in batch manner in the earthen pot kept over the husk to maintain the temperature. the milk is boiled to certain level of consistency. when the milk is poured in the earthen pot in batch process, finally the innoculum is added (2-3 spoon of the previous day yoghurt). then the coagulum is allowed to form.
there is still a lot of process that is to be modified in the manufacturing process of yoghurt of nepal so that the the yoghurt king Ju-Ju dhau will rule the entire world.
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