Vietnamese Yogurt Recipes
VIETNAMESE YOGURT RECIPE
Steps:
- Pour the sweetened condensed milk into a bowl and add the hot water. Whisk until homogeneous. Pour milk into bowl and mix, then add yogurt and gently whisk until everything is smooth.
- Pour the mixture into the containers you will store it in. (Small plastic containers, recycled baby food jars, small canning jars, etc...)
- In a wide bottomed pot that is taller than your yogurt containers, make a bath for the containers: Heat up enough water to a near boil that it will come most of the way up the sides of your yogurt containers when they are immersed in the bath. In another pot or tea kettle, heat up additional water.
- After water is hot, turn off heat and place filled yogurt containers into bath. Pour in additional water until water level reaches nearly the top of yogurt containers. (Hint: Use a funnel to pour the water into the pot so no water splashes into the yogurt containers.)
- Place a towel over pot, being careful not to let it droop into yogurt containers and let yogurt set in the water bath. After the water has cooled completely (@ 4-5 hrs total bathing time) the yogurt should be fairly set (it will thicken a bit more when refrigerated, but not much.) Remove from bath, put lids on jars and store in fridge until ready to serve.
Nutrition Facts : Calories 138 kcal, Carbohydrate 18 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 75 mg, Sugar 18 g, ServingSize 1 serving
VIETNAMESE YOGURT
This is a very tasty treat that comes from Vietnam. Sweet and tart at the same time. The texture of this is yogurt is very different from your average yogurt. It has the same appearance and smell from your same plain yogurt. You don't stir this type of yogurt when you eat it. I don't know how long this takes to turn out, but when I do the last hot bath I leave it overnight.
Provided by honeey
Categories Dessert
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 245.5, Fat 8.1, SaturatedFat 5.1, Cholesterol 31.4, Sodium 116.5, Carbohydrate 36.9, Sugar 34.6, Protein 7.5
EASY HOMEMADE YOGURT
This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.
Provided by ParsiCook
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes DIY
Time 6h45m
Yield 16
Number Of Ingredients 2
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.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 5 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 110.1 mg, Sugar 12.4 g
VIETNAMESE YOGURT
Provided by Susan Feniger
Categories Brunch Quick & Easy Lunch Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 quart
Number Of Ingredients 2
Steps:
- Whisk condensed milk into yogurt. Chill until ready to use.
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