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)
- 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.
- 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.
- 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.
- 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.
- 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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