What is Vietnamese Yogurt? Yogurt has been made for thousands of years, but Vietnamese people only started making yogurt a little over a century ago when it was introduced to them by the French during their occupation. There wasn’t fresh milk readily available in Vietnam so they used sweetened condensed milk, the yogurt would turn out sweet, tart and creamy. So the two things that make Vietnamese yogurt distinct is the use of sweetened condensed milk and incubating in single serving jars which protects the thick creamy texture. This yogurt recipe is made using a fool proof no-boil method with Ultra Pasteurized, you can make 3 flavors in one batch – Original, Pandan and Ube!
I used these cute 4oz yogurt jars (order here), but you can use any glass jars