A national food magazine recently contacted me asking about Vietnamese yogurt. Was it something from the French? How do Vietnamese people eat it? How is Vietnamese yogurt made? My mom used to make yogurt when we lived in Vietnam decades ago. It was the best, delicately tangy-sweet and creamy. When we arrived in America in the mid 1970s, I was astounded by the cloying fruit-at-the-bottom type of yogurt that was popular then. Plain yogurt at that time was the polar opposite – so sour it made me pucker and I didn’t touch it after the first try. Years later, French-style Yoplait got me eating yogurt again, but it gradually became sweeter over time and I gave it up.
It wasn’t until I went to China in 1992 that I tasted the yogurt of my childhood again. It was on a cold winter morning in the city of Kunming and purchased from a vendor who bicycled through town with a rack of warm yogurt to sell to passersby. The yogurt was made in tiny glass jars and my traveling companions and I sipped it from equally tiny straws, emptying out each jar before handing it back to the vendor, who then moved down the street to his next sale. The magazine's inquiry spurred me to research and figure out how to make Vietnamese-style yogurt to capture the taste from my youth.
Ways Viet cooks make yogurt
In Vietnamese, yogurt is called sữa chua (“su-aw chu-ah” means sour milk) or da ua (“yah u-ah” is a transliteration of the French yaourt). It is indeed a vestige of the French presence in Vietnam, and there are two basic ways that cooks in Vietnam make yogurt:
(1) Fresh milk method: Mix fresh milk with sugar and a bit of yogurt, then incubate the mixture until it thickened into yogurt.
(2) Condensed milk method: Dilute sweetened condensed milk with water, mix it with yogurt, then incubate the mixture.
The fresh milk method is pretty much in line with traditional western approaches to homemade yogurt. Note that the already made yogurt acts as a starter by introducing a bunch of live, active cultures to the mix.
I’m partial to the condensed milk approach as it highlights the resourcefulness of Vietnamese cooks. For one, you don’t have to worry about getting super fresh milk, which is hard to obtain in tropical Vietnam. Secondly, many cooks use the condensed milk can as their measuring cup to develop a consistent ratio of milk to water to yogurt; measuring cups and spoons are virtually nonexistent in Vietnam. Thirdly, the result is a lilting sweet, delicate yogurt that’s texturally light. You can eat Vietnamese yogurt morning, noon, and night as a snack or dessert. It’s healthy too.
When traveling in Vietnam, you’ll notice that there’s often yogurt offered at the hotel breakfast buffet. Enjoy some, along with a bowl of pho noodle soup! Vietnamese delis and bakeries abroad often sell yogurt in plastic lidded cups in their refrigerator cases. Compared to commercial yogurt in the West, the Vietnamese variety is thinner but certainly not lacking in nuanced flavor.
Do you need yogurt making equipment?
Nope. I’ve been toying with this homemade Vietnamese yogurt recipe for a week, and it’s so easy and foolproof that I can hardly stand it.
With regard to incubating the yogurt, that’s nothing more than putting it in a hot water bath. When I asked my mom if ever used one of those electric yogurt makers, she laughed and said, “What is that?” She used to set the yogurt and its hot water bath outside in the hot Saigon sun to facilitate incubation! In my kitchen, I found that using a lidded pot works just fine, and that 6 hours is what I needed for the yogurt to develop a slight tang. As the hot water cools, the yogurt thickens. It’s as simple as that. No special equipment needed and I have the yogurt of my dreams.
RECIPE
Vietnamese Yogurt
Sữa Chua/Da Ua
For the yogurt, choose between full-fat, low-fat, or non-fat. The more fat there is, the creamier the result. While you can use as much or as little yogurt starter as you’d like, I found that when using non-fat yogurt, a full can’s worth seems to work better.
When developing this recipe, I used the Longevity ("Old Man") brand of sweetened condensed milk often used for Vietnamese coffee, Trader Joe’s organic lowfat yogurt, and Whole Foods organic non-fat yogurt. The Old Man brand (like Borden’s) is full-fat and rich tasting and the organic yogurt is full of active, live cultures. The recipe below is akin to what people in Vietnam would do. For a creamier denser result, use ½ can less hot water, or substitute milk for the room-temperature water as some Vietnamese-American cooks do.
If you’d like to measure the ingredients the western way, a 14-ounce can of condensed milk holds 1 ⅓ cups.That means you use between ⅔ and 1 ⅓ cups of yogurt for the starter.
Makes about 6 cups
1 (14-ounce) can sweetened condensed milk
2 cans hot water (boil in a saucepan, let cool for 15 minutes to about 140F, then measure)
1 cans room temperature water
½ to 1 can plain yogurt, organic kind preferred
1. Bring a kettle of water to a boil, then lower the heat
to keep it warm until you need it for the water bath.
2. Whisk the condensed milk, hot water, and room temperature water together in a bowl. It should be lukewarm. Then whisk in the yogurt. Strain it through a mesh strainer to ensure that it is uniformly smooth.
3. Using a ladle or measuring cup, pour the yogurt into clean glass jars, glasses, or plastic containers. Cover with lids, aluminum foil, or a double layer of plastic wrap.
4. Put the yogurt containers in a pot tall enough to 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 the heat and wait for the bubbling action
to subside before pouring it into the pot for the water bath.
Add enough of the just-boiled water to come slightly above the yogurt line of your containers. Cover the pot and set aside at room temperature for about 5 hours. The yogurt should thicken and sour during this time. Open up a container to see. If you want it more tart, leave the yogurt in the hot water bath for a few more hours. I typically incubate for 6 hours. Note the condensation that gathers:
5. When satisfied, remove the yoghurt from the pot, wipe each one dry, and chill if not eating right away. If you like, pour out the whey liquid that separates from the yogurt before eating. Enjoy as is or with fresh fruit, such as berries or sliced banana or peaches. Keeps well for 1 week.
Note:
- Also take a look at whiteonricecouple.com's Vietnamese yogurt recipe posted on Chow.com. It employs condensed milk, whole milk, water, and yogurt.
- For terrific details on the technical aspects of making yogurt, see the homemade yogurt recipe on 101cookbooks.com
- Theoretically, you can save some yogurt for another batch but mine have not lasted long enough for me to test that out! If you try this, please report back the results.
Thrifty DC Cook
My aunts used to make this yogurt when I was a kid and I LOVED it. They would save baby jars and make big batches for us. I love squeezing some lime juice on top to enhance the sweet sour taste of the yogurt. The ones I buy now at Eden Center in Virginia are not nearly as good as the homemade ones my aunts used to make.
Kimberlea
I haven't had this yogurt in the longest time! I'll definitely make some tonight. You can also freeze it and it makes a nice summer treat, although if you freeze it too long, it becomes rock hard. I wonder if you can churn the mixture in an ice cream maker?
And yes, you can definitely save a jar of it to use in another batch of yogurt, although the more you dilute it (ie if you don't introduce more live cultures, but just take out a jar to save for the next batch each time), I find that it becomes less tangy and doesn't set as well. I'd say probably two times is the max before you have to use fresh yogurt.
Kim
Andrea -- Thank you for the informative post! I am so excited to try this myself. I loved the yogurt in Vietnam. Our hotel in Nha Trang served homemade yogurt in little glass jars and that was the first thing I pounced on at breakfast every day. My favorite was the plain variety with a mangosteen (or two) on the side.
Tangled Noodle
What a fantastic recipe! I am definitely going to try this. I always have plain yogurt on hand but one made with sweetened condensed milk sounds heavenly! A couple of questions, though, with regard to the yogurt starter:
Does it make a difference if I were to use non-fat or low-fat, rather than whole?
How much is "1/2 to 1 can" of plain yogurt - 6oz?
Oh, I can't wait to try this!
Andrea Nguyen
Thanks, gals. It kind of a hoot to make the yogurt.
Tangled Noodle, 1/2 to 1 can of plain yogurt is just 2/3 cup to 1 1/3 cup. Sorry for the confusion. I was communicating in Viet-cook measurements!
Andrea Nguyen
Just made an edit to the recipe headnote (introduction) to clarify the measurement for the yogurt!
Diane
Neat! I like the fresh yogurt they have in India - it's to die for. Here the yogurt tends to be too-sweet glop or too sour. I do very much like "Mountain High" plain whole milk yogurt as it's the closest thing to home-made I've ever found. It's thick and creamy and very good.
Alice
I've bookmarked a few yogurt recipes but I've been too scared to try them because they employ yogurt makers (which I don't have) and I dont think I'd be able to keep the temperature consistent for incubation. Another reason for delaying my yogurt making attempts is because my husband is not a fan of plain yogurt, but your recipe and instructions sound so easy and delicious! I must make this next weekend.
Diane
Alice: I know a number of people who make yogurt, and none use a yogurt-maker. People have been making & eating yogurt for thousands of years without this latest (albeit snazzy) invention, so have no fear!
Andrea Nguyen
Right on, Diane!
Mary C.
Wonderful recipe! I tried it yesterday with sliced peaches! I would like to try your mother's method because we have hot sun up here in the mountains in Colorado. I can only make a half-recipe at a time because I don't have a lidded pot big enough to hold all the yogurt. If I use the "out in the sun" method, do I still need the lid?
anh
oh my goodness, just what I was looking for =) Will try and report back.
Andrea Nguyen
Mary C., you can also use an earthenware vessel of some sort -- maybe a large bowl. But if it's hot right now -- and I imagine that it is in Colorado, do stick it outside.
Yep, folks, report back on your yogurty experiments.
I was also thinking: How about steeping stuff (lemongrass, ginger, cinnamon) in the hot water to make flavored yogurt? My husband thought that the plain was good enough but I always love to tinker...
Can
Thanks! Yogurt is one of those things where you take for granted they exist only in markets and not something you can whip up yourself. I had no idea it would be so easy. I made a batch and whisked 2% milk into the yogurt before whisking all the liquids together, and after letting it ferment for 6 hours, it wasn't completely solid but had a slightly runny texture. But the taste was great and my 3-year-old is hooked! Would whole milk held the consistency together better? Thanks again, I had fun making it!
Andrea Nguyen
Can, This style of yogurt is on the runny side of yogurt. Did you replace some of the water (hot or cold) with the milk? Maybe there was too much liquid.
I was thinking that you could stir instant non-fat dried milk into the mixture -- maybe about 1/3 cup to enrich it a bit. Using dried milk in making yogurt is among the standard western practices. So glad to get your report back! I greatly appreciate your tinkering.
Trang Pham
Hi, I always make yogurt at home and often use my rice cooker for the incubation. Sometimes the rice cooker is not big enough and I use the oven instead. Preheat it for 5 minutes, just above 100 Celcius degeree, place the yogurt in the baking tray and leave them there for 6 hours. It also works well.
I found your blog today and I am quite impressed!!!
Syrie
I'm fascinated to try this. It does sound gorgeous.
Jessica A
I've been eyeing this recipe since you posted it, Andrea, and finally made some on Friday. Now, two days later, it's all gone. My husband, son and I devoured it! The yogurt was fantastic, and just like the yogurt we ate in Vietnam when we adopted our son from there last autumn. I'm about to make a second batch, and really wish I had enough containers to double--or triple--the recipe. Thanks so much for sharing!
RB
I made this recipe and it's really good. I have a yogurt maker, so I finished the recipe in the electric heated yogurt maker instead of the water bath. Six hours of incubation in the electric yogurt maker is just about right for a well balanced sweet / sour combination.
Michelle Vuong
I will try to make this wonderful yogurt this weekend. Thank you Andrea for this recipe.
Michelle Vuong
Thank you so much for the recipe. Last night was the second batch. I will never buy store yogurt again. Next time I will include fruits in it.
Thank you Andrea from Michelle Vuong in Modesto, ca
Sharron Turner
We lived in Singapore a few years and visited Vietnam with our kids. They loved the yogurt in asia and especially the vietnamese yogurt. They will be thrilled to have this lightly sweet yogurt again.
Thank you for all your great recipes.
Michelle Vuong
I use a total of 2.5 can of water instead of 3 can as recipe calls for.
Alison
Thanks for this recipe. I was looking for a good yogurt recipe for some tine already and I am a bit frantic to say, this is by far the most delicious one that I have tried.
Thy
Thanks Andrea for the recipe. I grew up on Vietnamese yogurt but now live in nowhereland western NY and have to rely on your recipe to satisfy my cravings. My nearest VN deli is 2.5 hrs away in Toronto.
lantran fort myers,fl 33908
That the kind of receipe with sua ong tho I used to make vietnamese yogurt in the 60-70. It is a delightful treasure to see it today in the website. I have not done any since then. I still remember the special glass jars used only to fill up the delightful thickened milk that melt in your palate.
Thank to all of those who remind me what an good old
fashion way how to make yogurt a la vietnamese way.
lantran fortmyers,fl
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lantran fort myers,fl 33908
That the kind of receipe with sua ong tho I used to make vietnamese yogurt in the 60-70. It is a delightful treasure to see it today in the website. I have not done any since then. I still remember the special glass jars used only to fill up the delightful thickened milk that melt in your palate.
Thank to all of those who remind me what an good old
fashion way how to make yogurt a la vietnamese way.
lantran fortmyers,fl
<
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meo
i tried this method and i think something went wrong because my yogurt wasn't sour! maybe i didn't put in enough yogurt to start it?
any ideas everyone?
Andrea Nguyen
Meo -- it sours slightly -- not too much. You don't want a pronounced sour taste with this yogurt.
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Thanh Nguyen
thank you so much, moved to england 9 years ago i've been craving all the delicately from vietnam and "sữa chua" was one of them, thanks again for the instruction
Web Services
I love vietnamese yogurt... It's so different of what it's in the market these days.
It's sweet but not that much... I love it...
Florida Medical Centers
That sounds very different from yogurt I'm ussed to have and the supermarket.
I'll definitely try it!!
Web Services
This is definitely different from yogurt I buy in supermarkets..
I'll try to make it and see if it's actually foolproof as you say...
thanks!!
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Kelly T.
I'm one of the really lucky ones. My mother makes excellent Vietnamese yogurt (you certainly don't need a uni-tasker 'yogurt maker'). I was sent off with 10 small jars of it this weekend. =]
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Amira
Hey Andrea, do you think i can use greek yogurts for this? I prefer those since it's denser, creamier and less sweet than then typical yogurt in store?
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Saben
Have you wonderful cookbook and read your short article on Blenheims. Been looking for a recipe for Vietnamese yogurt. So glad I found it on your site. Can't wait to try it!
Tracy Nguyen
Haha this brings back good memories.
I went to Vietnam when I was 4 years old with my mom and we ate a lot of stuff banh beo, the sweet corn, moon cake, and lots of others but the one I remember the most was with my grandma and mom eatting frozen yogert. It was sour but not to sour like a sour strawberry that spread inside your mouth once it hit your tounge. It was cold and once it melted on your tounge with the sour cold taste staying there for hours after you finished eating the yogert. Now I'm a teenager and I am back in the U.S but I really have to say that the yogret here isnt that good it's reall really sweet and then they add fruit chunks into the yogert that makes it worse! haha I'm glad to find this yogert I miss it so much.
worldtraveller
not native vietnamese dessert. originated in india - mishti doi
Whey Protein
I'm sure it would be tasty with sweetener and condensed milk. i am loving it 🙂
Tracy
I like to put the yogert in the freezer. That's how my family used to do it when we had some of this. Now-a-days were too lazy to make it and we don't even bother with the disgusting fruit yogert that makes your mouth sour till you have to drink soda to get rid of the taste or sweet enough that you just chuck it in the trash.
nha
I made ur recipe but my yogurt turned out sweet.. what did I do wrong? My place is kinda cold.
marlon
this is by far the most delicious one that I have tried. Thanks for this recipe.
marlon
I am a bit frantic to say that this is by far the most delicious one that I have tried.
Ngoc
I just made my first batch last night and my whole family enjoyed it. I am about to make more tomorrow. Thank you for such a good recipe! I never knew how easy it is to make 🙂
Millie
Hello Andrea:
Last week, I tried to make yogurt. I used 1 can of boiling water to dilute the condensed milk and added 2 cans of low fat milk. At the same time, I made another batch, adding 3 scoops of instant coffee to the first can of hot water and 2 subsequent cans of low fat milk. To my delight, both batches were successful.
However today, I repeated the procedure with coffee and it was a failure, too liquidy. What did I do wrong?
Thank you for your answer.