6 hrs 20 mins
Chef #233532's Note:
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
My Private Note
Units: US | Metric
- 1Bring a kettle of water to a boil, then lower the heat to keep it warm till you need it for the water bath.
- 2Whisk condensed milk, hot water and room temperature water in a bowl.
- 3Whisk in yogurt.
- 4Using a ladle/measuring cup,and a mesh strainer (to ensure uniform smoothness) pour yogurt into clean glass jars, glasses or plastic containers.
- 5Cover with lids or a double layer of plastic wrap.
- 6Put 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.
- 7Return 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.
- 8Add enough water to come slghtly above the yogurt line of the containers.
- 9Cover 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.
- 10Remove containers from bath, dry off and chill. Enjoy!
- 11Keep in the refridgerator for up to 10 days.
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Nutritional Facts for Sweet Vietnamese Yogurt
Serving Size: 1 (256 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 255.9
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 5.1 g
- Cholesterol 31.7 mg
- Sodium 123.0 mg
- Total Carbohydrate 39.3 g
- Dietary Fiber 0.0 g
- Sugars 39.3 g
- Protein 7.7 g