Why pay for yogurt from a store to make this delicious and tangy Vietnamese yogurt from scratch for less than the cost? Although I have access to local Vietnamese stores such as Banh Mi Che Cali (or Hien Khanh, which seems to have discontinued selling the product) that sell fresh yogurt near by making it at home is simple to prepare in large quantities and is extremely cost-effective.
This Vietnamese recipe makes use of Agar Agar, which can be a fantastic alternative to gelatin that is vegan. It makes the consistency of the yogurt firmer. The majority my yogurt that I ate in Vietnam was liquid, which is what I have observed to be the norm in the country, but I would prefer the option of adding optional agar Agar to increase firmness.
American Vs. Vietnamese Yogurt
Yogurt was introduced to Vietnam in the early days of French colonists, and its popularity has grown significantly since. While I was in Vietnam I had the opportunity to taste Vietnamese yogurt in various cities, and even on an plane.
Vietnamese yogurt differs from the typical American yogurt because of the addition of condensed milk that was more easily available in comparison to fresh milk. The sweetness that comes from condensed milk enhances the tart taste in the yogurt.
Although it is true that frozen Vietnamese yogurt can also be found, I like the non-frozen variety because it’s easier to prepare and you can prepare the yogurt ahead of time keep them refrigerated and then eat them over the course of the week.
Like many recipes for yogurt, Vietnamese yogurt relies on making use of active, live cultures. There are a variety of active cultures that you can utilize, however, you should have at minimum one active culture: Streptococcus thermophilus Lactobacillus bulgaricus, Streptococcus thermophilus and others. The live cultures found in the yogurt help convert dairy milk into lactose, and produce that delicious tangy flavor the yogurt.
Yogurt makers
The yogurt maker I’ve used is actually a inexpensive find at a thrift store by my mother (she also has more) However, this is a very popular yogurt maker in case you don’t have one.
There are numerous options for yogurt makers available, and all of them perform the same thing: keep a temperature at a certain level for a certain period of time to allow the active culture to function.
It is true that you can make yogurt using Instant Pots or using your oven. However, most yogurt makers or machines have jars that are sized correctly for snacking, and a timer to cook and are very small.
Live Active Culture
Although there are businesses which sell starter cultures for making yogurt for those who want to try making yogurt on your own the most convenient way to include the cultures is to make yogurt that is available in stores and has active, live bacteria in them. It’s a little odd to need ingredients for the recipe that you’re currently cooking but it’s a practical choice for the majority of people.
To make this dish, you could make use of any yogurt that you can buy at the supermarket and make sure it’s active and live cultures and does not contain any flavorings or fruit. Certain yogurt brands come with a seal from the National Yogurt Association that certifies that certain brands contain active and living culture in their yogurt.
Shelf Life
Fresh homemade Vietnamese yogurt is able to last for around one week in the refrigerator. It is important to note that the tangy flavour will get more intense the longer it’s in the refrigerator, which is why I would recommend eating the yogurt within a week. These are perfect to have for a light breakfast or snack during the middle in the morning.
See more: Chè Chuối – Vietnamese Banana, Coconut & Tapioca Dessert
What’s the flavor of Vietnamese yogurt taste like?
Vietnamese yogurt is tart and sweet flavor derived because of the whole milk that is fermented along with condensed milk.
How long will homemade yogurt require to sit incubating?
This recipe contains Vietnamese yogurt that is incubated for 8-9 hours. The time will increase during colder weather or decrease in warmer temperatures.
How do you handle it if mix excessive yogurt starter?
I don’t recommend making more yogurt starter than is necessary. If you add too much starter, it might alter the consistency, growth of bacteria or fermentation process for your yogurt.
Vietnamese Dessert:
VIETNAMESE YOGURT STICKY BLACK PUDDING (SỮA CHUA NẾP CẨM)
How can how do I get my yogurt homemade more thick?
I prefer using Agar Agar in my recipes as suggested by my mom for making sure that it is thicker in consistency.
(Da Ua / Sữa Chua) Vietnamese Yogurt Recipe
Equipment
- glass bowl Anchor Hocking
- yogurt machine that has Jars
- Instant read thermometer
Ingredients
- 4 c whole milk divided
- ½ c condensed milk
- 1½ tsp agar agar powder
- 5 oz yogurt – label must say it contains live and active cultures
Instructions
- Mix approximately 25 percent of the milk and Agar agar powder in an oven-proof pan and mix well. In order to warm and activate the agar-agar prepare the mixture at a medium temperature until it reaches a low boiling point for about 2 to 3 minutes. Then, remove from the heat.
- In an enormous glass or microwave-safe bowl in a large bowl, mix the condensed milk with about 25 percent (same amount as earlier) from the milk. microwave for 2 minutes at a time on high, so that they mix and get warm before stirring thoroughly.
- Mix all the ingredients above in a large bowl, and then add the rest of the milk.
- Mix well and test the temperature to ensure that it's within 90-100 degrees F.
- Pour in a five ounce container of yogurt, mix thoroughly, and then strain it using a sieve made of metal or strainer to get rid of any chunks that are large.
- Divide between the jars of the yogurt maker. Heat for 8 to 9 hours, or longer in the event that the weather is cold. Continue heating until you are satisfied with the yogurt's sour flavor to satisfy your palate.
- When you're ready, put it in the refrigerator until it has cooled. Once it's cool, you can eat!
 Vietnamese Yogurt Recipe){kind=link}