Sweet Vietnamese Yogurt
"This is so easy to make and beats most of the common brands in taste (and price!). From Andrea Nguyen's site- Viet World Kitchen.
Cooking time is waiting time.
NOTE:1) The milk can in which the condensed milk comes is used for measuring.
2)The yogurt you end up with will take on the flavour of the starter you use. I personally prefer an organic Greek yogurt starter.
3) If you prefer a thicker yogurt, add 1/3 cup dry milk powder to the room temperature water"
- Ready In:
- 6hrs 20mins
- Ingredients:
- 4
- Serves:
-
6-8
ingredients
- 1 (14 ounce) can sweetened condensed milk
- 2 (14 ounce) cans hot water (boil in pan, let cool for15 minutes to about 140F, then measure)
- 1 (14 ounce) can room temperature water
- 1 (14 ounce) can plain yogurt
directions
- Bring a kettle of water to a boil, then lower the heat to keep it warm till you need it for the water bath.
- Whisk condensed milk, hot water and room temperature water in a bowl.
- Whisk in yogurt.
- Using a ladle/measuring cup,and a mesh strainer (to ensure uniform smoothness) pour yogurt into clean glass jars, glasses or plastic containers.
- Cover with lids or a double layer of plastic wrap.
- Put yogurt containers into a pot tall enough for there to be about 1 inch clearance from the top of the yogurt containers and the rim of the pot.
- Return the kettle of water to a boil, turn off heat and wait for the bubbling action to subside before pouring water into the the pot for the water bath.
- Add enough water to come slghtly above the yogurt line of the containers.
- Cover the pot and set aside at room temperature for about 6 hours. The yogurt should thicken and sour during this time. If you want it more tart, leave yogurt in water bath for a few more hours.
- Remove containers from bath, dry off and chill. Enjoy!
- Keep in the refridgerator for up to 10 days.
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