Follow us
Can a glass of Mohi bring additional income?
Data Insight

The traditional drink "Mohi" (buttermilk) is now becoming a new avenue for income. An entrepreneur from Dhankuta has started the 'Durga Mohi' brand and is earning well by selling 300 liters daily. A dairy in Kapilvastu produces and distributes 3,000 liters of Mohi every day. Two brothers who were students from Hetauda started a 'Mohi Ghar' from a roadside stall and are now earning 15,000 rupees daily.

Source: TheHamro 18/6/2025;The Kathmandu Post 20/5/2024; The Rising Nepal 6/4/2025

According to the Nepal Dairy Association, currently, 30,000 liters of Mohi are formally sold daily across the country, and 200,000 liters are sold informally. In the Kathmandu Valley alone, over 90% of weddings and social events have started serving Mohi instead of cold drinks.

Source: The Rising Nepal 5/11/2025

This market has opened up opportunities for everyone. The question now is only how to get started.

Lots of people in Shivapuri-Nagarjun Conservation Area

Imagine how much income you would earn by serving Mohi to people visiting Shivapuri-Nagarjun Conservation Area.

Learn more

Mohi Business: Small, Medium, Large - How Much Profit in Each Model?

The Mohi business can be understood in three models: small (stall/cart), medium (home delivery/local brand), and large (full-scale industry). To calculate the profit for all three models, we used data from a large industry. There, the selling price of one liter of Mohi is set at Rs. 50 (2024 price). After accounting for all expenses, including production, bottle, and labeling, the cost per liter comes to Rs. 38-40. 

This means, in a large industry, the net profit per liter is Rs. 10-12 (approximately 20-25%). 

However, in the small model, since there are no expenses for packaging, labeling, and employees, the profit per liter can be as high as Rs. 20-30 (25-30%). The medium model falls between these two. The table below compares the costs, profits, and requirements for all three models.

You do not need millions to start a business; sometimes it just takes a glass of buttermilk, a little courage, and the dream to grow beyond your surroundings.

Visitors were welcomed with buttermilk at the Sapta Gyan Mahayagya, where approximately 2,600 litres of buttermilk were distributed within seven days.

Today, buttermilk is served at almost every auspicious event, wedding, and party in the Kathmandu Valley.

Particulars
Small Model (Stall/Cart)
Medium Model (Home Delivery, Local Brand)
Large Model       (Full-scale Industry)
Investment (Rs.)
15,000 - 20,000
100,000 - 500,000
Above 5 crore
Net Profit per Liter (Rs.)
20 - 30
15 - 25
10 - 12
Daily Profit (Rs.)
600 - 1,500
750 - 7,500
10,000 - 36,000
Monthly Profit (Rs.)
18,000 - 45,000
22,500 - 225,000
300,000 - 1,080,000
Shelf Life Challenge
Very High (must sell within the day)
High (only up to one week)
High (cold chain mandatory)
Source:   TheHamro 18/6/2025; The Kathmandu Post 20/5/2024; The Rising Nepal 6/4/2025;  The Rising Nepal 5/11/2025
Note:  Based on large industry data - Selling price Rs. 50/liter, cost Rs. 38-40/liter, profit Rs. 10-12/liter.  This is based on the 2024 price.  
Things to know:  In the small model, the profit per liter is higher, but the volume is low. In the large model, the profit per liter is lower, but due to the volume, the total profit is much higher.
Chitwan also has lots of tourists

Chitwan always attracts Nepali and foreigners. Imagine how much you would earn if you could sell Mohi to 10% of these tourists.   

Discover more

How to start a Mohi business?  

The table and analysis above showed the profit and investment for three models. Now the question is: how to start in practice? Choose one model according to your savings, time, and capacity, and follow the steps given below.

  • Use the busy intersection, bus park, or school gate as the prime location
  • Buy Utensils, icebox, glasses, table, and spices
  • Agree with a local dairy to source milk/yogurt 
  • Put a reasonable selling price
  • Target 50 glasses daily
  • Take orders from 10-20 customers
  • Buy a fridge, bottles, and a bicycle for home delivery
  • Get a small kitchen, fridge, and packaging device
  • Get PAN, firm registration, and food quality certification
  • Expect investment recovery time of 8-12 months
  • Invest in plant, machinery, farmer network (Investment Rs. 5 crore+ / 50 million+)
  • Expect investment recovery time of 3-5 years
  • Small kitchen, fridge, packaging
  • Legal permissions: PAN, firm registration, food quality
  • Investment recovery time: 8-12 months
  • Small kitchen, fridge, packaging
  • Legal permissions: PAN, firm registration, food quality
  • Investment recovery time: 8-12 months
What you should do now:  
  • Calculate your savings → Which model is possible for you?
  • Follow the step-by-step process given above.
  • Treat the first month as a period of "learning and adjusting."
  • Estimate the investment recovery time according to the table above.

Mohi Business:  Huge Potential, But Systemic Risks

Any business involves risk. The Mohi business is no different. But if you can identify the risks, you can mitigate them. This section presents the main risks and their solutions for all three models (small, medium, and large). Read carefully the risks and solutions for the model you have chosen.

Mohi spoiling:  Mohi contains no preservatives. Since you are starting from the small, you will not have a fridge (only an icebox). Left out for 4-6 hours, it can warm up and spoil. 

  • Do not make too much Mohi at once. Make it in 2-3 batches daily. Keep sufficient ice in the icebox (add ice every 2 hours). Use a large thermos-type container (with ice, Mohi stays cold for 6-8 hours). Take unsold Mohi home, refrigerate it, and sell it first thing the next day.  Do not sell Mohi that has been out for 4 hours.

Unpredictable demand: Demand may drop on rainy days, cold days, and festival periods. Demand may suddenly rise on extremely hot days (supply runs out). 

  • Keep a sales record every day. Calculate the average based on weather and day of the week. Prepare a "backup batch" and keep it in the fridge. Bring it out if demand increases. Offer two types of Mohi: "Regular" and "Special - with special spices (achar/mix)" → Unsold regular Mohi can be turned into special Mohi.

Local competition: Another Mohi stall opens near yours.  Cold drink stalls offer discounts or deals.  Customers go to the cheaper or more convenient option.

  • If another stall uses plastic glasses, you use traditional clay glasses (extra cost Rs. 2-3, but customers will remember you). If another stall serves plain Mohi, you make "mint-ginger special". If another stall doesn't provide seating, you put out 2-4 plastic stools. Build relationships: Remember regular customers' names. Once someone is known to you, they find it hard to leave your stall for another. Provide a small subscription: Offer a card for 10 glasses (buy 10, get the 11th free) - this forces customers to return to your stall.

Health and sanitation: If hands, utensils, or water are not clean, customers can get sick. If one customer falls ill, word spreads to all other customers. 

  • Keep hand sanitizer or soap and water (place it where customers can see it - this builds trust). Clean all utensils every day (dip in deep water, dry them, then use). While serving, do not touch the Mohi and the glass with your bare hands.  Always check the quality of the milk/yogurt source - don't let spoiled milk anywhere near your product. Clean the fridge/icebox weekly.

Seasonal demand (Sales drop in winter): In summer, you sell 100 glasses daily; in winter, only 20-30 glasses. For 3-4 winter months, income drops significantly. 

  • Prepare "warm Mohi" for winter (heat-spiced Mohi lightly, like a warm soup). In winter, also sell "Mohi Pakoda" or "Rayo Pakoda" alongside your stall. Increase home delivery for weddings, parties, and events during winter. Save more in summer to cover the winter months.

Extremely short shelf life (7 days):  If a large batch is produced and doesn't sell, everything spoils. 

  • Produce only after order policy (first 6 months). Weekly package for customers: Take everyone's order on Sunday, produce on Monday, and deliver on Tuesday. Produce only 50 liters at a time (instead of 300 liters). Store only in a fridge, never at room temperature. Clear label on the bottle: mention both "Production date: YYYY-MM-DD" and "Best before date: YYYY-MM-DD (7 days)".

Uncontrolled packaging and labeling costs: After investing in bottles, labels, and machinery, it takes time to recover the money. If you buy fewer bottles initially and demand increases later, you won't have enough (ordering again increases transport costs). Buying cheap bottles leads to leakage or spoilage issues. 

  • First 3 months: "Customer brings their own bottle" system (zero cost). Second stage (4-12 months): Buy only 500 bottles - buy more only after all are sold. Labeling initially: Use a single rubber stamp to stamp the date and brand name on the bottle - looks professional but costs little. Use bottles with a sealing cap (pench cap - like a regular water bottle).

Spoilage during home delivery (heats up on the way): The bottle gets exposed to the sun during delivery; after an hour of travel, it can spoil. If a customer receives spoiled Mohi, they cancel future orders.

  • Use an insulated bag like an icebox - keep ice along with the bottles. Delivery times: 7-9 AM or 5-7 PM (times without sun). Spend a maximum of 1 hour per delivery round. Keep a backup fridge at home, so a spoiled bottle can be replaced immediately.

Customers not paying on time (in-home delivery): Customers who say "I'll pay later" and then never pay. In home delivery, the system is often "deliver first, collect money later." 

  • Set a rule: "New customer: payment first (Phone Pay or QR)". Only for old, trusted customers: "Weekly bill" (collect the week's payment on Sunday). Take an advance "delivery fee" per delivery, then the rest later. Display QR payment prominently (Phone Pay, eSewa, ConnectIPS).

It takes time to build a local brand identity: Customers do not trust a new brand. Difficult to compete with an old brand or cold drinks.

  • Free tasting: Give one free glass to the first 50 customers. Give a small presentation about "healthy drink Mohi" at local schools, offices, ward offices, and distribute samples. Post videos on Facebook/TikTok showing your Mohi-making process (show it clean and organized). Write a tagline on the label like: "The taste of the village in every glass."

Small kitchen, fridge, packaging

  • Legal permissions: PAN, firm registration, food quality
  • Investment recovery time: 8-12 months

Shelf life challenge (must sell within 7 days):  All Mohis must be sold within 7 days. If sales drop one day, the next day's production must be cancelled. 

  • "Just in Time" (JIT) production - produce only according to orders. Invest in the cold chain: Keep it cold from the farm to the customer. Increase production only based on advanced estimates of demand for large events (weddings, festivals, fairs). Do not use preservatives, but pasteurization (heating at high temperature for a few seconds) can extend shelf life to 10-12 days (requires purchasing the technology).

Large investment, slow return: With an investment of Rs. 5 crore (50 million), profit may not be seen for 3-5 years. Difficult to run the business while paying interest. Large loss in case of no sales.

  • Seek government subsidies or concessional loans (Agriculture and Livestock Development Bank). Test on a small scale first (daily 200 liters), then expand if it works. Share the investment (farmer groups, cooperatives, investor groups) -don't do it alone. Calculate the break-even point: How many liters per day need to be sold to recover the investment? (For a large industry, approximately 1,500-2,000 liters/day).

Irregularity in milk collection (milk production differs in summer vs. winter): Milk production decreases in winter, not enough to make Mohi. In summer, milk is abundant, but demand is also high - difficult to balance. Farmers may sell milk to another dairy for a higher price.

  • Annual agreement with farmers (regular milk every day, in exchange for regular payment and some facilities). Advance stock for winter: Turn milk into yogurt and store it; make Mohi from the yogurt (yogurt lasts 2-3 weeks in a fridge). Diversify: In winter, produce less Mohi and make more paneer, chhurpi, and butter.

Competitors lowering prices: Another large brand brings Mohi at Rs. 40/liter. Your Rs. 50/liter stops selling.

  • Compete on quality and service, not price. Certify that your Mohi is "unadulterated (no water mixed)" - mention laboratory testing on the label. Commitment like: "Each bottle sold only within 24 hours of production." Premium packaging (glass bottle, good label). Loyalty program: Wholesaler gets 2 bottles free on buying 100 bottles. Open your own retail outlet - sell directly without middlemen.

Government regulations, taxes, and permit hassles: The Food Quality Department conducts frequent tests. If the tax rate increases, profit decreases. If the local municipality treats it like a "stall," the large industry faces problems.

  • Hire a legal advisor from the beginning to ensure compliance with industry registration, taxes, and labor laws. Become a member of the Nepal Dairy Association (NDA) - can raise issues collectively. Pay all taxes on time. Conduct an internal audit every quarter.
  • Small kitchen, fridge, packaging
  • Legal permissions: PAN, firm registration, food quality
  • Investment recovery time: 8-12 months
  • Small kitchen, fridge, packaging
  • Legal permissions: PAN, firm registration, food quality
  • Investment recovery time: 8-12 months

Final Conclusion: Does the Mohi business have a future?

Mohi is an extremely promising business for Nepal - one that can be started with very little investment, provides stable daily income, has growing market demand (especially at weddings and social events), and leverages Nepal's strong dairy tradition for long-term benefits.

  • For Small Entrepreneurs: Start with an investment of Rs. 15,000-20,000. Choose a busy location (bus park, intersection, school gate). Pay strict attention to cleanliness, use an icebox to keep Mohi cold, and offer special flavors (spices, mint). Set a target.
  • For Medium Entrepreneurs: Start with an investment of Rs. 1-5 lakh (100,000-500,000). First, build 10-20 regular customers in your neighborhood. Use simple packaging and one fridge. Gradually move towards branded bottles with labels. Target weddings, offices, and schools. 
  • For Large Investors: Invest in processing machinery, cold storage, and farmer networks. Partner with wedding halls, resorts, and event organizers. Focus on quality certification and explore export potential to India and China. ​

Mohi's future is bright - but it will not come on its own. The market is already large (200,000 liters daily informally + 30,000 liters formally). Consumer preference is shifting towards healthy, natural, probiotic drinks. Government support for the dairy sector is increasing. But three things are necessary:

  • Quality and sanitation - One bad batch can ruin your reputation forever.
  • Packaging and branding - The informal market (200,000+ liters daily) is waiting for organized businesses.
  • Cold chain management - The 7-day shelf life is a challenge, but it is also a natural defense against large competitors.

Now the question is yours: Which model will you start with?

Gundruk - High Potentiality

Not sure about Mohi business, think about exporting Gundruk outside Nepal. It has scope.  

Learn more

DHN Admin 17 April, 2026
Share this post
Tags
Chitwan National Park Gundruk Business in Nepal Lapsi Candy Business in Nepal Mohi Business in Nepal Nepali Pickle Business Shivapuri Nagarjun National Park
Our blogs
Archive
Sign in to leave a comment
Lapsi Candy: From Sour Pickle to Sweet Chocolate – Can Nepal Build a New Industry?
Data Insight