Vietnamese Style Homemade Yogurt Food

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.

AUTHENTIC HOMEMADE YOGURT

Steps:

• On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
• Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.
• Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the waiting bowl. Add 1 pint whipping cream, if desired, for added richness.
• Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
• Refrigerate yogurt several hours or overnight to chill completely.

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.

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.

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.

VIETNAMESE YOGURT

Steps:

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