How to make Vietnamese Yogurt
Hi friends, today we’re gonna make a very simple dessert, the vietnamese yogurt. It has an amazing sweet and tangy delicious taste and a silky smooth texture. Let’s begin.
1/2 can of condensed milk
1 liter of fresh milk. I’m using 2% fat. Whole or 2% milk will make the thickest, creamiest yogurt, but you can also try other kinds if you like.
170 ml vietnamese yogurt as a starter. If you don’t have it available, plain yogurt with live active cultures is another option. But in order to achieve the best result, try to get this one if possible.
A yogurt maker
Step 1: Pour 1 liter milk into a saucepan, add half of the can condense milk. Then stir them together until dissolved. Now place the milk mixture on the stove and turn the heat on the medium high. Constantly stirring until the milk temperature reaches around 40°C, or 104°F, which is warm to touch, like bath water for a baby.
Step 2: Add in the yogurt, which is already at room temperature. Mix until dissolved and the strain the milk mixture with a strainer to leave out any lump.
Step 3: Pour the mixture into the jars. Then cover the lids and turn on the yogurt maker. Let it incubate for about 8-10 hours. In general, the longer yogurt cultures, the more tart and thick it will become.
After 8-10 hours, the yogurt should be pretty thick. Now gently open the lids, wipe away the water on them to prevent it dripping down to the yogurt, then close back and put into the refrigerator for 2-3 hours. And the yogurt is now ready to serve.
Just with these simple steps, you’re gonna have delicious homemade yogurt for your loved ones every single day. Enjoy!