(Da Ua / Sữa Chua) Vietnamese Yogurt Recipe
This easy to follow recipe Vietnamese yogurt's sweet-tangy blend in flavors makes it a great one to have for breakfast the next day.
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!
Notes
I noticed that yogurt's texture Vietnam is likely to be more liquid since it's uncommon to use agar agar. There are two kinds of yogurt available in Vietnam that are traditional, such as this recipe, and frozen yogurt packed in bags made of plastic and consumed as Ice cream.