Making yogurt is something that would have never considered trying before I owned an electric pressure cooker with a Yogurt setting. Now, yogurt is a regular occurrence at my house. When I’m not dieting, Vietnamese yogurt is my go-to.
Vietnamese yogurt (da ua or sua chua) is different from making regular yogurt in two ways. First, you do not need to boil your milk before you make the yogurt. This saves a lot of time. Second, the yogurt is made with condensed milk. This makes it sweeter and richer than plain yogurt. I got all of my friends hooked on it, so I figured it was time that I pass the recipe along so that they can make their own.
You don’t need very many ingredients for this yogurt. Including the boiling water, it takes 4 ingredients total.
Make sure that your yogurt contains active cultures.
Empty the can of condensed milk into a large bowl. Set the empty can aside for now. Bring some water to a boil, and then add 1 can’s worth of boiling water into the condensed milk. Whisk gently until well-blended, then add half of your milk and whisk until blended again. Add the yogurt and whisk until no visible clumps of yogurt remain.
Whisk in the remaining milk. Divide the mixture evenly among 4 16oz jars. Cover the jars with the a lid, but leave the ring off.
Pour 1 cup of water in the liner of your electric pressure cooker. Place your covered jars on a trivet in the liner. Cover and incubate on the Yogurt setting for 6-8 hours.
**If you do not have an electric pressure cooker, you can put your jars in a pot and fill with hot (not boiling) water until the water reaches almost to the top of the jars. Cover the pot with a towel and then with a lid.
When the time is up, remove your jars. Wipe off any condensation that has collected, and then seal and refrigerate for a few hours to finish setting.
When the yogurt is set, it will look kind of like what you see here. At this time, you can add flavorings if you want. Personally, I think the yogurt tastes fine as-is.
It goes great with fresh berries. Also try it with fruit curd.
If you do not want to make the Vietnamese yogurt in individual jars, you can also make it directly in the liner of your pressure cooker. Just skip the part about the trivet and adding water.
Vietnamese Yogurt
(Adapted from this recipe)
Ingredients
- 4 cups milk
- 1 14oz can sweetened condensed milk
- 14oz boiling water (use the empty condensed milk can to measure)
- 6oz plain yogurt (about 3/4 cup)
- Materials needed: 4 16oz (pint) mason jars with lids
Directions
Bring water to a boil. Pour the condensed milk in a large bowl. Set aside the empty can. Place a trivet in the liner of your electric pressure cooker and add 1 cup of water to it.
When the water begins to boil, pour the water into the empty condensed milk can (this will dissolve any of the condensed milk left in the can). Pour the water from the can into the bowl with the condensed milk. Whisk to combine.
Add half of the milk and whisk until combined, then add the yogurt. Whisk until few clumps remain, then add the remaining milk.
Divide the mixture evenly among the jars. Cover, but do not seal. Place on the trivet in the electric pressure cooker.
Cover, then set to the Yogurt setting for 6-8 hours. When the cycle is complete, remove the jars, seal, and refrigerate for at least 4 hours to set.
Makes 4 pints