3-Ingredient Vietnamese Yogurt Recipe (Sữa Chua/Da Ua)
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Prep Time
15 mins
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Cook Time
8 hrs
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Servings
12 jars
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Cuisine
Vietnamese
3-Ingredient Vietnamese Yogurt Recipe (Sữa Chua/Da Ua)
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Vietnamese yogurt (Sữa Chua/Da Ua) is a beloved favorite among children in Vietnam. Its luscious, creamy texture and delightful balance of tangy and sweet flavors make it a real treat.
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Ingredients
- 1 can sweetened condensed milk (14oz/380g)
- 34 fl oz UHT whole milk (1 liter)
- ½ cup plain, unsweetened yogurt (100 g)
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Instructions
- Clean and sterilize all utensils that will touch the milk, such as jars, a whisk, ladle, and spoon.
- Allow the milk, sweetened condensed milk, and yogurt to sit at room temperature for about an hour.
- In a pot, blend the sweetened condensed milk with one can of whole milk, using the empty can as a measuring tool. Then, combine this mixture with the remaining milk in the pot.
- Gently warm the milk mixture over medium-low heat, whisking continuously to prevent scorching. Heat it until it reaches a temperature of 104°F - 113°F (40°C - 45°C), then remove it from the heat.
- Take a few spoonfuls of the warm milk and stir it into the yogurt, mixing until smooth. Pour this yogurt mixture back into the pot and stir until everything is well combined.
- Pour the mixture into glass jars, carefully skim off any surface foam for a silkier finish, and secure the lids. Arrange the jars in the Instant Pot and close the lid.
- Incubation:- Sous Vide Function: Set the Instant Pot to 113°F (45°C) and let it incubate for 8 to 10 hours.- Yogurt Function: Add water to the Instant Pot until it reaches about two-thirds of the jar height, select the yogurt function, and incubate for 8 to 10 hours.
Notes
- For Raw or Pasteurized Milk: Begin by scalding the milk; heat it to 200°F (93°C), then cool it down to 104°F - 113°F (40°C - 45°C). Stir often to prevent the milk from scorching. This process alters the milk proteins for a creamier yogurt texture and eliminates bacteria that may interfere with the yogurt cultures. UHT milk is a great alternative as it has already undergone this treatment.
- Sterilize All Equipment: Make sure that all tools, including jars, whisks, and ladles, are properly sterilized before you start.
- Room Temperature Ingredients: Allow your ingredients to reach room temperature before combining them.
- Incubation Duration: Keep in mind that longer incubation will result in tangier yogurt.
- Sweetness Adjustment: You can adjust the sweetness of your yogurt by varying the amount of condensed milk, anywhere from half a can to a full can, according to your preference.
- For Raw or Pasteurized Milk: Begin by scalding the milk; heat it to 200°F (93°C), then cool it down to 104°F - 113°F (40°C - 45°C). Stir often to prevent the milk from scorching. This process alters the milk proteins for a creamier yogurt texture and eliminates bacteria that may interfere with the yogurt cultures. UHT milk is a great alternative as it has already undergone this treatment.
- Sterilize All Equipment: Make sure that all tools, including jars, whisks, and ladles, are properly sterilized before you start.
- Room Temperature Ingredients: Allow your ingredients to reach room temperature before combining them.
- Incubation Duration: Keep in mind that longer incubation will result in tangier yogurt.
- Sweetness Adjustment: You can adjust the sweetness of your yogurt by varying the amount of condensed milk, anywhere from half a can to a full can, according to your preference.
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