Vietnamese Yogurt (Da Ua / Sữa Chua)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8
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Calories
147 kcal
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Course
Breakfast
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Cuisine
Vietnamese
Vietnamese Yogurt (Da Ua / Sữa Chua)
Description
This Vietnamese Yogurt (Da Ua / Sữa Chua) recipe begins by mixing a portion of whole milk with agar agar powder, then heating it to a low boil to activate the setting agent. Condensed milk is warmed with additional milk before combining with the agar mixture and the remaining milk. Once brought to an appropriate temperature, live-culture yogurt is stirred in, and the mixture is strained to remove lumps.
The yogurt base is then incubated in jars using a yogurt maker for 8 to 9 hours or longer in cooler conditions, allowing a mild sour flavor to develop. After fermentation, the yogurt is chilled in the refrigerator before serving. The texture tends to be more liquidy compared to other yogurts due to the agar agar and traditional Vietnamese style.
Vietnamese yogurt exists in two popular forms: the traditional style prepared here and a frozen variant eaten like ice cream. This recipe offers the creamy, slightly tart fresh yogurt typical in homes and markets.
Ingredients
- 4 c milk divided, whole
- 1½ tsp agar agar powder
- ½ c condensed milk
- 5 oz yogurt label must say it contains live and active cultures
Instructions
- Combine about 25% of the milk and agar agar powder in a sauce pan and mix thoroughly. To warm and activate the agar agar, cook over medium heat until you hit a low boil for 1-2 minutes, then remove from heat.
- In a large glass or microwave safe bowl, combine the condensed milk and about 25% (same amount used earlier) of the milk and microwave for two minutes on high so they incorporate and warm up a bit, then stir well.
- Combine both mixtures above in the large bowl, then add all the remaining milk.
- Mix well and check the temperature to make sure it’s between 90-100 °F.
- Add in a five oz container of yogurt, stir well, then strain through a metal sieve or strainer to remove any large chunks.
- Split between jars for the yogurt maker and heat for eight to nine hours or even more if needed when the weather is cold, until it has enough of the sour yogurt taste to your liking.
- When ready, transfer to the fridge until cooled. Then it's ready to eat!
Notes
- Using agar agar powder helps achieve a consistent set, but Vietnamese yogurt traditionally tends to be more liquidy without it.
- Maintain yogurt incubation at 90-100 °F and culture for 8-9 hours or longer for desired tartness.
- Two common Vietnamese yogurt styles are traditional cultured yogurt and frozen yogurt eaten like ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 21mg | 7% |
| Sodium | 85mg | 4% |
| Potassium | 259mg | 6% |
| Sugar | 17g | 34% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 214mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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