Vietnamese Yogurt

Name: Vietnamese Yogurt
Prep time: 15 min
Cook time: 24 h
Total time: 24 h 15 min
Yield: 6 serving(s)
Ingredients: 1 (300 ml) can sweetened condensed milk (Longevity Brand Sua Ong Tho); 450 ml boiling water; 1 (300 ml) can milk; 175 g plain yogurt

Submitted by honeey

"This is a very tasty treat that comes from Vietnam. Sweet and tart at the same time. The texture of this is yogurt is very different from your average yogurt. It has the same appearance and smell from your same plain yogurt. You don't stir this type of yogurt when you eat it. I don't know how long this takes to turn out, but when I do the last hot bath I leave it overnight."

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Ready In:: 24hrs 15mins
Ingredients:: 4
Serves:: 6

ingredients

1 (300 ml) can sweetened condensed milk (Longevity Brand Sua Ong Tho)
450 ml boiling water
1 (300 ml) can milk
175 g plain yogurt

directions

First mix the boiling water and sweet milk together until smooth in a bowl.
With a spoon or whisk.
Set Aside Mix the milk and plain yogurt together until smooth in another bowl; with a spoon or whisk.
Mix both mixtures together.
Until there are no yogurt lumps.
Pour this mixture into little plastic containers.
This makes 8 small yogurt containers.
You can also use baby food jars.
Place your yogurt containers into something that can hold water.
Make a bath for the containers.
I use a large pot.
Make a kettle of boiling water and pour it carefully into the pot until the water has reached almost to the top of your yogurt containers.
Do not get water into your yogurt mixture.
Place a towel over your bath.
When the boiling water has cooled completely.
The yogurt mixture should have set a little bit.
Repeat step 12.
You should only have a hot bath twice.
When the water bath has cooled completely.
Put in the refrigerator to keep cold until served.
*The yogurt should taste sweet and tart.
*If the yogurt is sweet and not set; then the bath of water was hot for too long.
Do not have your containers over a burner to keep the water warm.
This will cause it to be too sweet and not set.

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Reviews

I made this recipe and it's really good. I have a yogurt maker, so I finished the recipe in the electric heated yogurt maker instead of the water bath. Six hours of incubation in the electric yogurt maker is just about right for a well balanced sweet / sour combination.

Wheres_the_Beef
I have learned from experience that (step 12 of the recipe) pouring boiling water will make the yogurt too sweet. Instead, I have modified by pour hot water. This makes the yogurt more tasty. Thank you "HONEEY" for sharing this. :)

Jenn Truong
I made this and it tasted great. It was not as tart as I had hoped. My fussy, picky eater son loved it. I did research after making this that boiling hot water will kill the good bacteria. I now found a way to make yogurt without it getting over 120 degrees (culture death temp). It you do not care about probiotics it doesn't matter.

Jennifer M.
My aunt just showed me an easier way to make Vietnamese Yogurt. 1. 1 (396g or 14oz) can of condensed milk (Longevity Brand). 2. Use the empty can of condensed milk to get 2 1/2 can of water. 3. Bring water to a boil. 4. Add can of condensed milk to boil water and stir. 5. Turn fire off and pour in 2 can of drinking water. Stir. 6. Add yogurt and stir. 7. Pour mixture into containers. 8. Conceal containers with lids. 9. Put containers into empty unheated ovens to let it firmated for 5-6 hours. 10. Move containers to refrig. Enjoy.

wrkoutgirl
I make this all the time with my mom... it's great

LilAznChef