Serves 10
750 min
Vietnamese-Style Homemade Yogurt
Recipe GLPR32b70da31f4a9a
A silky, naturally sweetened yogurt inspired by Vietnamese dairy traditions. This cultured yogurt combines fresh whole milk with sweetened condensed milk and a yogurt starter to create a thick, creamy dessert that's perfect served chilled. The slow culturing process develops a tangy flavor and smooth texture that rivals any store-bought variety.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
8 cups whole milk
½ cup sweetened condensed milk
¼ cup plain whole-milk yogurt (as starter culture)
Directions
Heat the whole milk in a heavy-bottomed pot over medium heat, stirring occasionally, until it reaches 180°F (82°C). This scalding step kills any unwanted bacteria and helps develop yogurt's creamy texture. Let it cool to room temperature, about 1 hour.
Once the milk has cooled completely, whisk together the plain yogurt starter with ¼ cup of the cooled milk in a small bowl until smooth and lump-free.
Pour the yogurt-milk mixture back into the pot of cooled milk and stir gently but thoroughly to distribute the cultures evenly throughout.
Add the sweetened condensed milk and fold it in gently until completely incorporated, being careful not to overstir and break down the culture.
Transfer the mixture to a yogurt maker set to 110°F (43°C), or into insulated jars. If using a yogurt maker, follow the manufacturer's instructions for 8–12 hours. Alternatively, wrap jars in towels and place in an insulated cooler with hot water bottles, maintaining the temperature around 110°F for 8–12 hours.
After 8–12 hours, the yogurt should be set and slightly tangy. Check for desired firmness and tang; longer fermentation yields a thicker, tangier yogurt.
Refrigerate the finished yogurt for at least 6 hours before serving. This stops fermentation and allows the yogurt to firm up further as it chills.
Serve chilled as a dessert or breakfast item. Store in the refrigerator for up to 2 weeks.
