Easy And Tasty Vietnamese Yogurt (Sữa Chua)
Whether you're looking for a healthy breakfast, mid-day snack, or tasty dessert, Vietnamese yogurt is a perfect choice. Start making this popular treat for your family today!
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Servings: 20 servings
Calories: 82kcal
Ingredients
- 4 cups (1 liter) of fresh milk
- 1.33 cups (350 milliliters) of sweetened condensed milk
- 3.5 ounces (1 box) of plain yogurt
- 0.25 cup warm water
Instructions
- Pour the condensed milk into a large mixing bowl.
- Add some warm water (about 160 - 170 degrees F) and stir well.
- Add the milk and plain yogurt to the bowl and continue to stir gently in one direction.
- Pass the yogurt mixture through a sieve.
- After straining, pour the mixture into the prepared yogurt jars. Close the lids securely.
- Put the yogurt jars into a pot.
- Pour warm water (about 100-120 degrees F) into the pot to create a water bath for the yogurt. The water should touch no higher than the jar necks.
- Put the pot's lid on and cover it with a towel. Incubate the yogurt for 6 to 8 hours.
- After incubating, take the yogurt jars out of the pot and wipe them dry.
- Refrigerate the yogurt for 1 to 2 hours. Enjoy!
Video
Notes
- The total time is for making 20 jars (3.5 ounces each) of yogurt.
- You should keep the water bath at about 100 to 120 degrees F.
- If you run out of plain yogurt, drinking yogurt is a viable alternative.
- You can use a yogurt maker or a rice cooker to incubate the yogurt.
- Feel free to add more condensed milk if you prefer a sweeter flavor.
- Adjust the amount of condensed milk if the milk or yogurt starter contains added sugar.
- You can store homemade Vietnamese yogurt for up to 2 weeks in the fridge.
Nutrition
Calories: 82kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 40mg | Potassium: 137mg | Sugar: 11g | Vitamin A: 124IU | Vitamin C: 0.4mg | Calcium: 109mg | Iron: 0.03mg