Sweet Vietnamese Yogurt

1. 1

   Bring a kettle of water to a boil, then lower the heat to keep it warm till you need it for the water bath.

2. 2

   Whisk condensed milk, hot water and room temperature water in a bowl.

3. 3

   Whisk in yogurt.

4. 4

   Using a ladle/measuring cup,and a mesh strainer (to ensure uniform smoothness) pour yogurt into clean glass jars, glasses or plastic containers.

5. 5

   Cover with lids or a double layer of plastic wrap.

6. 6

   Put yogurt containers into a pot tall enough for there to be about 1 inch clearance from the top of the yogurt containers and the rim of the pot.

7. 7

   Return the kettle of water to a boil, turn off heat and wait for the bubbling action to subside before pouring water into the the pot for the water bath.

8. 8

   Add enough water to come slghtly above the yogurt line of the containers.

9. 9

   Cover the pot and set aside at room temperature for about 6 hours.

10. 10

    The yogurt should thicken and sour during this time.

11. 11

    If you want it more tart, leave yogurt in water bath for a few more hours.

12. 12

    Remove containers from bath, dry off and chill.

13. 13

    Enjoy!

14. 14

    Keep in the refridgerator for up to 10 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.