Best 2 Vietnamese Yogurt Recipes

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In the vibrant culinary landscape of Vietnam, yogurt, known locally as sữa chua, holds a cherished place. This creamy, tangy treat has captured the hearts of locals and visitors alike, weaving its way into the fabric of Vietnamese cuisine. Made from fresh milk or coconut milk, Vietnamese yogurt is distinguished by its thick, luscious texture and lively flavor profile. Join us on a delightful journey through the realm of Vietnamese yogurt, where we present a collection of enticing recipes that showcase its versatility. From the classic Original Vietnamese Yogurt, a symphony of creamy goodness, to creative culinary fusions like the Avocado Yogurt and Purple Sweet Potato Yogurt, our recipes cater to diverse palates. Whether you seek a refreshing breakfast option, a healthy snack, or a sweet ending to your meal, our Vietnamese yogurt recipes promise to tantalize your taste buds and transport you to the bustling streets of Hanoi or Ho Chi Minh City.

Check out the recipes below so you can choose the best recipe for yourself!

VIETNAMESE YOGURT



Vietnamese Yogurt image

Provided by Susan Feniger

Categories     Brunch     Quick & Easy     Lunch     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 1 quart

Number Of Ingredients 2

1 (14-ounces) can sweetened condensed milk
3 cups plain Greek-style yogurt

Steps:

  • Whisk condensed milk into yogurt. Chill until ready to use.

VIETNAMESE STYLE HOMEMADE YOGURT



Vietnamese Style Homemade Yogurt image

This recipe is my take on homemade Vietnamese Yogurt. I don't dilute my milk mixture with boiling water. I think the way I do it makes a thicker, creamier yogurt with a mouth-feel that is absolute heaven. This is like a sinful custard in texture and it's the BEST yogurt I've ever eaten. It's slightly sweet with a nice vanilla...

Provided by Karen Vandevander

Categories     Other Breakfast

Time 1h10m

Number Of Ingredients 4

1/2 gal whole milk
28 oz sweetened condensed milk
1 tsp pure vanilla extract
1/4 tsp bulgarian yogurt starter (dry) or 1/4 cup pre-made yogurt with active live cultures

Steps:

  • 1. Empty two 14 oz cans of sweetened condensed milk into a 4 cup mixing bowl and set aside. Use a rubber spatula to scrape out all of the creamy goodness from the can.
  • 2. Heat the 1/2 gallon of whole milk in a double boiler until it reaches a temperature of 195 F. Continue to heat the milk for 10 minutes, holding the temp at 195 F or higher. Be sure to stir or whisk the milk periodically to make bubbles on top so it doesn't form a skin on the surface. I use a double boiler with a steamer set inside so I don't scorch the milk. If you scorch the milk, you will have to throw it out and start again or your yogurt will taste nasty and burnt.
  • 3. After 10 minutes, remove the hot milk from the heat and set it on a folded towel. Ladle some of the hot milk into the sweetened condensed milk and stir it until well mixed. Pour the sweetened condensed milk mixture into the pot of hot milk and stir until well combined.
  • 4. Continue stirring, or whisking, the milk until you bring the temperature down to 110 F. You can speed this process up by placing your pan of milk into an ice bath and stirring it. NOTE: It's very important to bring your milk temp down to 112 - 110 F. If your milk is hotter, you run the risk of killing your culture and your won't get yogurt.
  • 5. Add your vanilla or whatever flavor you like and stir until combined. I use my homemade Tahitian Vanilla.
  • 6. Add your Yogurt culture and gently mix for 4 minutes. I used a dry Bulgarian Starter Culture - 1/4 tsp so that I could continue to use the yogurt I made as the starter for my batches to come. If you don't have a dry culture, you can use a store-bought Plain Greek Yogurt. Just be sure it says it contains live cultures on the container. If you're using the store-bought yogurt, place1/4 cup into a small bowl, add some of the milk mixture and stir until smooth, then dump the culture into the pot of milk and gently stir for 4 minutes.
  • 7. Pour your cultured milk into mason jars, baby food jars, a glass bowl with 2-3 inch sides, whatever you want to use to incubate your yogurt. ***NOTE: If you're using store-bought yogurt, or your homemade yogurt, as your starter, be sure to strain the mixture as you pour it into your incubation containers. You don't want any lumps going into your jars/dishes.*** I have used three 1-quart Mason jars with their lids and have had really good results. The best results I've had though have been using 8 oz mason jars and these Life Factory Glass containers; https://www.amazon.com/Lifefactory-BPA-Free-Bakeware-Protective-Silicone/dp/B00L1W71BM/ref=sr_1_92?ie=UTF8&qid=1538315511&sr=8-92&keywords=glass+bowl+with+lid+oven+safe Any glass container with a lid will work. Don't use metal as the milk will not ferment appropriately, if at all. Using a container that's about 3 inches deep makes a really creamy, thick yogurt.
  • 8. If you're using a yogurt maker, place your jars inside and follow your manufacturers directions. If, like me, you don't own a yogurt maker, I've found the best way to incubate your culture is in a hard-sided cooler. To do this, you'll need a cooler that will hold your jars, 4 hand towels and a heating pad. To prepare my cooler, I dump the boiling water from my double boiler in it until I'm ready to start incubating my jars. I then dump the water out, put a towel in the bottom, add my jars, place towels around the sides to keep them warm and snug. I twist my jar lids so they are just tight. You don't want them to tight because you want air to get out. I then place my last towel on top and close the cooler. Place the cooler on a heating pad set on low and let it "cook" for about 5 hours, then check to see if your yogurt has set by tilting a jar slightly to see if it's still liquid. If it's still liquid, let it continue cooking for another 2 hours and check it again. Repeat this process every couple of hours until your yogurt has set. My yogurt set in 6 hours, but this will vary depending on your culture. If you don't have a cooler, pace the heating pad under a blanket and set your jars on top. Wrap the blanket around the jars so they are well insulated. You can also place your jars into an oven with the inside light on. Place your jars as close to the light as possible and check them at the same time intervals.
  • 9. Once you tip your jar and find your yogurt has set, open each jar and wipe out any condensation, then put them in the refrigerator for at least 4 hours to cool off and firm up. Once they're cool, they're ready to eat. You can eat this while still warm, but it's thicker, creamier and more tasty once cold.
  • 10. I like making a fruit compote to top this yogurt... 1 lb fruit of your choice 1/4 cup pure maple syrup 1/4 cup water 1 tsp corn starch Put all the ingredients into a small pot and mix well. Place the pot on the stove over medium heat and cook until your desired consistency is reached. I've found that mashing the fruit a bit with a potato masher helps thicken the mixture. Once done, remove from the heat and put into your storage container. Let it come to room temp and store it in the fridge to put on your yogurt. I've done this with apples, cherries, blueberries, strawberries, peaches and bananas. I should note that the bananas did not work well as a compote because they darkened and don't hold up well. If I want bananas with my yogurt, I just chop up some banana on it.
  • 11. Recipe at a glance... 1. Heat 1/2 gallon whole milk to 195 F 2. Hold temp for 10 mins 3. Cool milk to 110 - 112 F 4. Add culture 5. Mix gently 4 minutes 6. Put cultured milk into incubation containers 7. Incubate for 5 hours and check for set. If not set continue incubating 8. If set, wipe out condensation from lids and place in refrigerator for 3-4 hours to cool

Tips:

  • Use fresh, whole milk for the best results. If you don't have whole milk, you can use 2% or skim milk, but the yogurt won't be as thick and creamy.
  • Make sure the milk is warm, about 110-115°F (43-46°C), before adding the yogurt starter. If the milk is too hot, it will kill the bacteria in the starter and the yogurt won't set.
  • Place the yogurt in a warm, draft-free place to incubate. The ideal temperature for incubating yogurt is 100-110°F (38-43°C). You can use a yogurt maker, a slow cooker, or even a turned-off oven with the pilot light on to create a warm environment.
  • Let the yogurt incubate for at least 6 hours, but no longer than 12 hours. The longer the yogurt incubates, the thicker and tangier it will become.
  • Once the yogurt is done incubating, transfer it to the refrigerator to chill for at least 4 hours before eating. This will help the yogurt to thicken and develop its full flavor.

Conclusion:

Homemade Vietnamese yogurt is a delicious, healthy, and easy-to-make snack or breakfast. It's a great source of calcium, protein, and probiotics, which are beneficial for gut health. With just a few simple ingredients and a little time, you can make your own delicious Vietnamese yogurt at home. So what are you waiting for? Give it a try!

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