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    You are in: Home / Recipes / Vietnamese Yogurt Recipe
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    Vietnamese Yogurt

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 15 mins

    15 mins

    24 hrs

    honeey's Note:

    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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    Units: US | Metric


    1. 1
      First mix the boiling water and sweet milk together until smooth in a bowl.
    2. 2
      With a spoon or whisk.
    3. 3
      Set Aside Mix the milk and plain yogurt together until smooth in another bowl; with a spoon or whisk.
    4. 4
      Mix both mixtures together.
    5. 5
      Until there are no yogurt lumps.
    6. 6
      Pour this mixture into little plastic containers.
    7. 7
      This makes 8 small yogurt containers.
    8. 8
      You can also use baby food jars.
    9. 9
      Place your yogurt containers into something that can hold water.
    10. 10
      Make a bath for the containers.
    11. 11
      I use a large pot.
    12. 12
      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.
    13. 13
      Do not get water into your yogurt mixture.
    14. 14
      Place a towel over your bath.
    15. 15
      When the boiling water has cooled completely.
    16. 16
      The yogurt mixture should have set a little bit.
    17. 17
      Repeat step 12.
    18. 18
      You should only have a hot bath twice.
    19. 19
      When the water bath has cooled completely.
    20. 20
      Put in the refrigerator to keep cold until served.
    21. 21
      *The yogurt should taste sweet and tart.
    22. 22
      *If the yogurt is sweet and not set; then the bath of water was hot for too long.
    23. 23
      Do not have your containers over a burner to keep the water warm.
    24. 24
      This will cause it to be too sweet and not set.

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    Ratings & Reviews:

    • on September 19, 2009


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2004


      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. :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Vietnamese Yogurt

    Serving Size: 1 (214 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 245.4
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 5.0 g
    Cholesterol 31.4 mg
    Sodium 116.5 mg
    Total Carbohydrate 36.9 g
    Dietary Fiber 0.0 g
    Sugars 34.6 g
    Protein 7.4 g

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