When I first stumbled upon this Vietnamese yogurt recipe, I couldn’t believe how ridiculously creamy and delicious it turned out to be with just a few simple steps. Let’s dive into this culinary adventure that’s about to transform your home kitchen into a yogurt-making haven!
The rich creaminess of Vietnamese yogurt is something I love. Its delightful balance of tangy and sweet flavors is hard to beat and even harder to replicate.
I use sweetened condensed milk and evaporated milk in my Vietnamese yogurt, which gives it a unique texture (almost like a custard) that you won’t find in other kinds of yogurt. Whole milk (and a tiny amount of very practical dry milk) gives it the creaminess and the high-quality protein that sustains me in the morning with delicious, healthy breakfasts.
Vietnamese Yogurt Recipe Ingredients
- Sweetened Condensed Milk: Adds rich sweetness and creamy texture.
- Evaporated Milk: Contributes creaminess; enhances thick, luscious consistency.
- Whole Milk: Provides protein and calcium; balances texture.
- Plain Yogurt: Starter with live cultures; aids fermentation, promotes gut health.
Vietnamese Yogurt Recipe Ingredient Quantities
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 4 cups whole milk
- 1 cup plain yogurt with live cultures (as a starter)
How to Make this Vietnamese Yogurt Recipe
1. Assemble all of your components and guarantee that your yogurt starter is at room temperature.
2. In a large pot, mix the sweetened condensed milk, evaporated milk, and whole milk.
3. Stir the combination frequently while it heats on medium until it is hot throughout but not boiling (about 110-115°F or 43-46°C).
4. Take the pot off the stove and allow it to cool for a couple of minutes.
5. In another bowl, combine the yogurt that is at room temperature with a small amount of the milk mixture that is warm. Stir this together smooth.
6. Return the yogurt mixture to the pot and gently stir until it is well mixed.
7. Pour the mixture into small glass jars or containers, lidding tightly.
8. Position the jars in a warm space (like a turned-off oven or yogurt maker) undisturbed at about 110°F (43°C) for 6-8 hours.
9. Following the incubation period, assess the thickness. The yogurt should be firm and zesty.
10. The jars should be chilled in the refrigerator for several hours before serving, allowing the yogurt to set fully and become even thicker than it already is. Your Vietnamese yogurt is now ready to enjoy!
Vietnamese Yogurt Recipe Equipment Needed
1. Large pot
2. Kitchen thermometer
3. Stirring spoon or whisk
4. Bowl
5. Small glass jars or containers with lids
6. Measuring cups
7. Refrigerator
8. Oven or yogurt maker (for maintaining warmth)
FAQ
- What makes Vietnamese yogurt different from other yogurts?Yogurt in Vietnam has a unique formula. It uses sweetened condensed milk. That proves to be a winning combination because the condensed milk adds a rich, creamy texture to the yogurt and imbues it with a sweet flavor.
- Can I use low-fat milk instead of whole milk?Whole milk is advised for a creamier texture and flavor, but you can use low-fat milk; just know that the yogurt may be less creamy than if you had used whole milk.
- How long can I store homemade Vietnamese yogurt?Storage time: up to one week; Location: refrigerator; Container: airtight.
- Is it necessary to boil the milk before preparation?Indeed, unwanted bacteria are killed in milk when it is boiled, which then yields a yogurt of superior consistency.
- Can I use a different type of yogurt as a starter?If it contains live cultures, then yes. Choose plain yogurt to prevent the addition of undesirable flavors.
- Do I need any special equipment to make this yogurt?You do not need any special apparatus. All that’s required is a simple saucepan for heating on the stovetop (or an alternative heat source), and any type of oven or insulated container to keep the food warm—just above 140°F—while the beef cooks.
Vietnamese Yogurt Recipe Substitutions and Variations
Condensed milk (sweetened): Use an equal amount of homemade sweetened condensed milk (made by simmering whole milk and sugar until thickened).
Milk, where the cream is removed, is then concentrated down by heating. The water in the milk evaporates. This is a slow process. The result is “evaporated milk.” You can use water buffalo milk or hen’s egg in the place of cow’s milk to do this if you’d like.
Substitute whole milk with 2% milk for a lighter option; or try a non-dairy milk like almond milk for a different flavor profile (note that this might affect consistency).
Use Greek yogurt with live cultures and any store-bought yogurt labeled with active cultures to ferment plain yogurt with live cultures.
Pro Tips
1. Consistent Temperature: Maintaining a consistent incubation temperature is crucial for the yogurt to set properly. If you don’t have a yogurt maker, you can use an oven with the light on or a warm water bath to keep the temperature steady around 110°F (43°C).
2. Avoid Overheating the Milk: When heating the milk mixture, be careful not to overheat beyond 115°F (46°C) as it can kill the beneficial bacteria in the yogurt starter. Use a kitchen thermometer to monitor the temperature closely.
3. Starter Quantity: While 1 cup of yogurt starter is standard, you can experiment with reducing the amount slightly to see if you prefer that texture and taste. Too much starter can sometimes make the yogurt overly tart.
4. Jar Sterilization: Ensure that your jars or containers are thoroughly sterilized before use to prevent any unwanted bacteria from affecting your yogurt. Wash them with hot soapy water and rinse well, or run them through a dishwasher cycle.
5. Flavor Variations: Once the yogurt has set and chilled, consider stirring in a bit of vanilla extract or sweetened fruit purée for added flavor before serving. This can enhance the taste and make the yogurt even more enjoyable.
Vietnamese Yogurt Recipe
My favorite Vietnamese Yogurt Recipe
Equipment Needed:
1. Large pot
2. Kitchen thermometer
3. Stirring spoon or whisk
4. Bowl
5. Small glass jars or containers with lids
6. Measuring cups
7. Refrigerator
8. Oven or yogurt maker (for maintaining warmth)
Ingredients:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 4 cups whole milk
- 1 cup plain yogurt with live cultures (as a starter)
Instructions:
1. Assemble all of your components and guarantee that your yogurt starter is at room temperature.
2. In a large pot, mix the sweetened condensed milk, evaporated milk, and whole milk.
3. Stir the combination frequently while it heats on medium until it is hot throughout but not boiling (about 110-115°F or 43-46°C).
4. Take the pot off the stove and allow it to cool for a couple of minutes.
5. In another bowl, combine the yogurt that is at room temperature with a small amount of the milk mixture that is warm. Stir this together smooth.
6. Return the yogurt mixture to the pot and gently stir until it is well mixed.
7. Pour the mixture into small glass jars or containers, lidding tightly.
8. Position the jars in a warm space (like a turned-off oven or yogurt maker) undisturbed at about 110°F (43°C) for 6-8 hours.
9. Following the incubation period, assess the thickness. The yogurt should be firm and zesty.
10. The jars should be chilled in the refrigerator for several hours before serving, allowing the yogurt to set fully and become even thicker than it already is. Your Vietnamese yogurt is now ready to enjoy!
