Vietnamese-Style Yogurt

Vietnamese-Style Yogurt

Recipe and photo courtesy of BC Dairy.
Made with sweetened condensed milk, Vietnamese-Style yogurt is creamy and velvety, with a perfect sweet-tart balance.


  • 8 cups (2 L) milk
  • 1 can (300 mL) sweetened condensed milk
  • 1/2 cup (125 mL) plain yogurt (with live and active cultures)


  1. In large slow cooker set to Low, cook milk for 2 1/2 hours. Turn off slow cooker; whisk in sweetened condensed milk and let cool for 3 hours.
  2. Turn off and unplug slow cooker; whisk in yogurt. Cover with lid, then cover slow cooker with a few tea towels. Let stand for 8 to 12 hours (yogurt should be thickened and creamy). Transfer to container, cover and refrigerate.
  1. To make fresh yogurt, you need the live bacterial cultures in yogurt in order to set the mixture. You can use store-bought yogurt or purchase a yogurt starter or, when making a second batch of fresh yogurt, you can use some of the yogurt from the previous batch.
  2. The goal is to heat the milk to about 180°F (82°C) at first, then let it cool down to 110° to 115°F (43° to 46°C) before adding the yogurt to ensure it will not kill the live cultures.
  3. Serve this delicious yogurt with fruit and nuts for breakfast or as a snack, enjoy it as a drinkable yogurt, or use it as the base of a sauce or marinade.

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