Sweet Vietnamese Yogurt

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

• Ready In: 6 hrs 20 mins
• Serves: 6-8

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 2 (14 ounce) cans hot water (boil in pan, let cool for15 minutes to about 140F, then measure)
• 1 (14 ounce) can  room temperature water
• 1 (14 ounce) can plain yogurt

Directions

1. Bring a kettle of water to a boil, then lower the heat to keep it warm till you need it for the water bath.
2. Whisk condensed milk, hot water and room temperature water in a bowl.
3. Whisk in yogurt.
4. Using a ladle/measuring cup,and a mesh strainer (to ensure uniform smoothness) pour yogurt into clean glass jars, glasses or plastic containers.
5. Cover with lids or a double layer of plastic wrap.
6. Put 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.
7. Return 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.
8. Add enough water to come slghtly above the yogurt line of the containers.
9. Cover 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.
10. Remove containers from bath, dry off and chill. Enjoy!
11. Keep in the refridgerator for up to 10 days.