Vietnamese Yogurt. Lowest price promise or we refund the difference. First mix the boiling water and sweet milk together until smooth in a bowl. Set Aside Mix the milk and plain yogurt together until smooth in another bowl; with a spoon or whisk.
Should there be any bubbles on the top of the yogurt, use a spoon to scoop them out to give them a smooth surface. Fill a tea kettle with water and bring to a near boil. Vietnamese yoghurt is both sweet and tangy, the defining ingredient being sweetened condensed milk. You can have Vietnamese Yogurt using 6 ingredients and 14 steps. Here is how you cook it.
Ingredients of Vietnamese Yogurt
- You need 1 of Nestle Sweetened Condensed Milk (14oz).
- It’s of Boiled water.
- It’s of Whole Milk.
- It’s of No Flavored Greek Yogurt.
- You need of Baby food jars or yogurt jars.
- You need of Big pots.
I have fond memories of eating Vietnamese yoghurt as a child, particularly as a frozen snack which served as a welcoming and refreshing treat during the hot Australian summers. Vietnamese Yogurt Thủy Trúc Nguyễn USA. Yogurt has always been my favorite food since little. I've been trying to make some for so long and never succeeded.
Vietnamese Yogurt step by step
- Empty the whole jar of condensed milk into a big bowl • Use the empty condensed milk jar as your measurement tool for the rest of the ingredients.
- Pour two full jars of boiled water into the condensed milk in the bowl..
- Stir consistently to ensure everything is dissolved completely..
- Then, pour two full jars of whole milk into the mixture..
- Continue to stir consistently until everything is dissolved completely. Take your time in this step because you want to make sure the temperature of the mixture to cool down a bit to become luke warm before the next step..
- After that, put in one full jar (same jar using as measurement above) of Greek yogurt into the mixture and keep stirring until no more yogurt chunk floating in the bowl. You can check it by looking at the mixture and see that it become silky instead of watery..
- Once everything is done, pour the mixture into each baby food jar or yogurt jar by using a ladle to avoid spilling. Keep doing it until all mixture is used up..
- Place the baby food jars or yogurt jars on the bottom of the big pot. You can use two or more pots if one is not enough..
- Place an empty pot filled with water on the stove and start heating it with high heat. Pay careful attention to this pot because you don't want it to be extremely boiled. • When you start seeing the water become bubbly on the bottom of the pot, use a big ladle and start pouring this water into the pots that have your yogurt jars..
- You can pour it up to 2/3 of the jar so that the water won't get into our yogurt. • Please be very careful with this step so that no water get poured into our yogurt jar as it will ruined the cultures.
- Finally, place a towel on top of your pot and place it in your oven. Do not turn the oven on. We just need to place it there to ensure the water stay warm for a long time. You can also turn the oven light on as the heat from the light is also helping with the temperature..
- If your pot is too big and won't fit in the oven, no worries. You can just place it in one corner of your counter where it won't be disturbed..
- Leave the yogurt like that for at least 12 hours. Then, take them out of the pot and place them on a towel to make sure all the outside water got dried off. Then, continue to leave it outside for another 12 hours. Then, put the cap on and place them in the refrigerator..
- You can start enjoying the yogurt after couple hours..
After several times trying and failing, I finally came to the right way of making it and got it to work. In Vietnamese, yogurt is called sữa chua ("su-aw chu-ah" means sour milk) or da ua ("yah u-ah" is a transliteration of the French yaourt). It is indeed a vestige of the French presence in Vietnam, and there are two basic ways that cooks in Vietnam make yogurt: Vietnamese yogurt is a little different than the regular yogurt we are accustomed to in the U. S. because it's sweeter, tart with smooth but not so thick texture. Vietnamese yogurt is usually served at breakfast, after meals or in between as snack.