- Aug 20, 2018
- Reaction score
- home, where you should be
@Fishmanic this post right here!Also some Vietnamese Yogurt! We call this "Sữa chua", translating to "sour milk". We also call it "da ua", which is a transliteration of the French Pronunciation (who gave us yoghurt). It's softer, creamier, and sooo much better than normal yogurt.
Its essentially one can of sweetened condensed milk, one can of hot (not boiling) water, two cans of milk (cow milk, vegan milks would not taste good, but try if you want, though I don't know about goat or sheep milk), and some starter yogurt (basically get around a half a cup of plain yogurt, I know it seems weird, but you need yogurt to make yogurt). Make sure yogurt has live cultures, you can leave a portion of plain yogurt out for 2 days to activate it further.
Making the sweetened condensed milk.
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Filled the jars and now pour hot water into 2/3 up the sides of the jars, creating a water bath in the pans.
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Now, let it rest in a warm spot covered with a towel for 6-8 hours, essentially overnight. You can put it in a low oven (150 F), but make sure not to leave the oven on, and just have that residual heat overnight. If it doesn't thicken into a custard like texture by morning, reheat the water, pour it back into the pot and let it sit covered further until a custard like texture forms.
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This should be the finished product! I know it seems more jelly like than normal yogurt, but it's actually softer, creamier, and MELTS IN YOUR MOUTH!!!!
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