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.
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. :)
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.
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.
I make this all the time with my mom... it's great
I've always love to eat Vietnamese Yogurt and I am picky about the taste of certain Yogurt. I am very satified of how this recipe came out. This recipe is not difficult to make. You can also freeze the yogurt and eat it.