Vietnamese Style Homemade Yogurt Recipes

HOMEMADE YOGURT

Steps:

• Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees.
• Whisk together 1 cup milk and the yogurt. Stir into remaining milk.
• Transfer to a 1-quart mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours.
• Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid.

EASY HOMEMADE YOGURT

Steps:

• Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
• Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
• Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.

VIETNAMESE YOGURT

Steps:

• First mix the boiling water and sweet milk together until smooth in a bowl.
• With a spoon or whisk.
• Set Aside Mix the milk and plain yogurt together until smooth in another bowl; with a spoon or whisk.
• Mix both mixtures together.
• Until there are no yogurt lumps.
• Pour this mixture into little plastic containers.
• This makes 8 small yogurt containers.
• You can also use baby food jars.
• Place your yogurt containers into something that can hold water.
• Make a bath for the containers.
• I use a large pot.
• Make a kettle of boiling water and pour it carefully into the pot until the water has reached almost to the top of your yogurt containers.
• Do not get water into your yogurt mixture.
• Place a towel over your bath.
• When the boiling water has cooled completely.
• The yogurt mixture should have set a little bit.
• Repeat step 12.
• You should only have a hot bath twice.
• When the water bath has cooled completely.
• Put in the refrigerator to keep cold until served.
• *The yogurt should taste sweet and tart.
• *If the yogurt is sweet and not set; then the bath of water was hot for too long.
• Do not have your containers over a burner to keep the water warm.
• This will cause it to be too sweet and not set.

VIETNAMESE YOGURT

Steps:

• Whisk condensed milk into yogurt. Chill until ready to use.

SWEET VIETNAMESE YOGURT

Steps:

• Bring a kettle of water to a boil, then lower the heat to keep it warm till you need it for the water bath.
• Whisk condensed milk, hot water and room temperature water in a bowl.
• Whisk in yogurt.
• Using a ladle/measuring cup,and a mesh strainer (to ensure uniform smoothness) pour yogurt into clean glass jars, glasses or plastic containers.
• Cover with lids or a double layer of plastic wrap.
• Put yogurt containers into a pot tall enough for there to be about 1 inch clearance from the top of the yogurt containers and the rim of the pot.
• Return the kettle of water to a boil, turn off heat and wait for the bubbling action to subside before pouring water into the the pot for the water bath.
• Add enough water to come slghtly above the yogurt line of the containers.
• Cover the pot and set aside at room temperature for about 6 hours. The yogurt should thicken and sour during this time. If you want it more tart, leave yogurt in water bath for a few more hours.
• Remove containers from bath, dry off and chill. Enjoy!
• Keep in the refridgerator for up to 10 days.

HOMEMADE VANILLA YOGURT

Steps:

• Heat up the oven by turning on for 3 to 4 minutes; turn the oven off.
• Bring milk to a boil over medium-high heat in a large saucepan. Stir in sugar and vanilla extract until blended. Turn off heat and let sit until warm but not cool.
• Place yogurt in a large container; pour in milk mixture. Cover and place in the oven until yogurt has set, 8 to 16 hours. Store in the refrigerator.