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Vietnamese yogurt. Smooth, slightly sweet, silky, creamy, delicately tangy. Deliciously different. Incredibly simple to make!
Optional for serving: Assorted toppings such as jam, fresh fruit, syrups, granola … whatever floats your boat!
Prepare a water bath for the yogurt by adding about two inches of water to a wide, deep pot (for example, a canning pot, pasta pot, soup pot, etc.). Place the pan over high heat and bring the water to a temperature where a great deal of steam is rising from the surface of the water but it is not boiling. Place a tight-fitting lid on the pan and turn off the heat. Put a separate kettle of water over medium heat on another burner. While that heats, prepare the yogurt as follows.
In a large mixing bowl, whisk together the sweetened condensed milk and water until thoroughly combined. Whisk in the cold milk. Set aside.
Measure the cup of yogurt into a medium-sized mixing bowl. Gently whisk in a ladleful of the warm milk/water/condensed milk mixture until smooth. Repeat with two more ladles of milk. When it is completely smooth, pour into the remaining hot milk and whisk gently until smooth.
Position a fine-mesh strainer or a colander lined with cheesecloth over another bowl and pour the liquid through the strainer. Use a spatula or wooden spoon to press any lumps through the strainer. This guarantees a silky finished yogurt. If you don’t mind a few lumps, you can skip this step.
Pour the prepared yogurt into clean and empty jelly or baby food jars or into small drinking glasses. If using 8-ounce jars, this will fill about five or six jars. It is helpful to use jars or cups of a uniform height since you will be putting them in a water bath. Do not put lids on the jars.
Remove the lid from the pan of hot water. Steam should still be coming from the surface of the water, but not quite as vigorously. If there is no steam, reheat the water slightly. Transfer the pan of hot water to a heat-proof surface. Arrange the jars in the hot water. Use the kettle to add enough water, if necessary, to come about 4/5 of the way up the sides of the jars. Lay a bath towel over the pot in such a way that it covers the top of the pot but does not fall down into the yogurt or water. Now the hard part is done. All that remains is to let the water return to room temperature. In my house, this takes about four or five hours. You may have to adjust this time slightly depending on how warm your climate (or thermostat) is at the time you make it.
When the water is room temperature, the yogurt should be set (in other words, it may wiggle like a firm jelly when gently shaken, but it won’t be liquid.) If using jars, you can screw or clamp on lids. If using cups, cover lightly with plastic wrap. Either way, refrigerate for two hours or more before eating. Around these parts, we like them with a dollop of homemade blueberry or strawberry jam or a scoop of crushed pineapple.
Note: don’t tell anyone I said this, but it’s also really good with a healthy spoonful of dulce de leche (yes, I am aware of the irony inherent in that statement) on top for dessert.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!