Vietnamese Yogurt
Indulge in the creamy, tangy sweetness of Vietnamese Yogurt, a simple yet decadent homemade treat that’s a staple in Vietnamese cuisine. This recipe combines pantry-friendly ingredients like sweetened condensed milk, whole milk, and plain yogurt to create a silky, mildly sweet dessert with a signature tartness. The key lies in the slow incubation process, which allows the live cultures to work their magic, resulting in a velvety, probiotic-rich yogurt that’s perfect for your gut health. Serve it chilled in individual jars for a convenient snack, or customize it with toppings like fresh fruit, honey, or granola for a delightful burst of flavor and texture. Perfectly suited for breakfast, dessert, or anytime you crave a refreshing, healthful treat, this Vietnamese Yogurt recipe will transport your taste buds straight to Southeast Asia.
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Recipe Information
Ingredients
- 1 can (14 ounces) Sweetened condensed milk
- 4 cups Hot water
- 2 cups Whole milk
- 1 container (5-6 ounces) Plain yogurt (unsweetened, with live cultures)
Instructions
In a large mixing bowl, pour the contents of the sweetened condensed milk can.
Add the hot water to the bowl and whisk until the sweetened condensed milk is fully dissolved.
Pour in the whole milk and continue whisking until the mixture is well combined.
In a small bowl, take the plain yogurt and stir it to loosen the texture. Gradually add 1 cup of the milk mixture to the yogurt, whisking until smooth. This tempers the yogurt and ensures it blends evenly.
Pour the tempered yogurt mixture back into the large bowl with the milk mixture. Whisk until fully incorporated.
Using a fine-mesh strainer, strain the mixture to remove any lumps for a smooth yogurt base.
Pour the mixture into individual glass jars, cups, or heatproof containers, leaving about 1/2 inch of space at the top.
Prepare a water bath for incubation. Place the jars into a large pot or baking dish, and pour warm water (about 110°F or 43°C) into the pot until it reaches halfway up the jars.
Cover the pot or dish with a lid or foil, then wrap it in a thick towel to maintain warmth. Allow the yogurt to incubate for 6 to 8 hours, ideally somewhere it can stay warm, like an oven with the light turned on (do not turn on the oven).
After incubation, check the yogurt for a thick, set texture. Once ready, cover the jars with lids or plastic wrap and refrigerate for at least 2 hours before serving.
Serve chilled, plain, or with your favorite toppings like fresh fruit, honey, or granola. Enjoy!
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 254.9 g | 93% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 254.9 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 1938 mg | 149% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 2388 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
