Vietnamese Yogurt Recipe in the Instant Pot (Da-Ua)

March 30, 2018Van
Blog post

Prep time: 10 minutes

Cook time: 12 hours

Serves: 15 (6 oz Jars)

I have being eating Vietnamese Yogurt my whole life, my mom used to make this when I was a kid, she would make them in little baby food jars and cultured them in the oven.  It was always my favorite yogurt, I started making it myself 20 years ago – I first started by using the oven light method, but I got inconsistent results, so I moved on to a yogurt maker with great success.

This Vietnamese yogurt recipe is made using a fool proof no-boil method with Ultra Pasteurized milk.  This is a fun and easy recipe for kids to make, my daughters made this batch on their own.  If you can find Longevity Brand Sweetened Condensed Milk “GOLD” label version (Made in Holland) – it is the most delicious sweetened condensed milk and your yogurt will be extra thick and creamy.  I’ve been using Fairlife milk for a while because it’s higher in protein so it makes a very thick, custard textured yogurt.  If you want it closer to the traditional version, just use regular Ultra Pasteurized milk.

What makes Vietnamese Yogurt distinct?  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 recipe will work with any yogurt maker.

Vietnamese Yogurt Recipe

Yogurt Recipes

Print Recipe

Instant Pot Vietnamese Yogurt Recipe

  • Prep time: 10 minutes
  • Cook time: 12 hours
  • Serves: 15 (6 oz Jars)

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Ingredients

  • 7 Cups Ultra Pasteurized Milk, or a 52 Oz bottle of Fairlife Milk
  • 1 Can Sweetened Condensed Milk, 14 oz
  • 4 Tablespoons Plain Yogurt with live active cultures

METHOD

  • 1)

    In a large bowl, add 1 cup of milk & sweetened condensed milk and mix well with a whisk, this step is important because it insures that you’ll end up with smooth yogurt.

  • 2)

    Add 4 Tablespoons of plain yogurt and mix until it’s smooth and there are no more yogurt lumps.

  • 3)

    Pour in 6 Cups of Milk or the rest of the bottle of Fairlife, stir well, then use a ladle to transfer mixer into glass jars and seal the jars with a lid. I use 4 oz jars for my kids 6 oz jars for me and my husband.

  • 4)

    Place 2 cups of water into your Instant Pot and stack the jars into the pot. Seal the lid, press the Yogurt setting (Normal), and choose 12 hours. Taste the yogurt and check if you like the tartness level, you can incubate it longer if you prefer your yogurt more tart (up to 24 hours), the longer incubation times also produce more beneficial bacteria.

  • 5)

    When your yogurt is done, place the jars in the refrigerator and let them chill for at least 4 hours.

Notes

*If you don’t want to use Ultra Pasteurized Milk, heat up your Raw or Pasteurized milk to 180°F on low heat, then let it cool to 110°F before mixing in the yogurt starter – use a kitchen thermometer to check the temperatures.

*If you are using twelve 4 oz jars, use 5 cups of milk, about 3/4 can of condensed milk and 3 Tablespoons Plain Yogurt with live active cultures.

*You can save 4 Tablespoons from this batch to make your next batch of yogurt – you can do this 2-3 times before needing to use a brand new starter.

 

↓ Supplies to make this recipe ↓













42 Comments

  • Kyri

    February 1, 2018 at 7:44 pm

    I’ve been making Vietnamese yogurt for a few years, but in the oven. I love it. My kids love it. More than any store bought yogurt (except for the Stoneyfield tubes, of course). I’m an IP newbie, and this was my first batch in the IP. Best batch EVER!!!
    I used my glass jars on the bottom, and then used the IP brand plastic cups with rack on top. (Horizon whole milk, Fage full fat and condensed milk) Jars were perfect after 12 hours. I had to put the plastic rack back in for 4 more hours. Then aren’t chilled yet, but I’m hoping they will turn out just as good!

    1. Van

      February 1, 2018 at 3:07 pm

      Hi Kyri, I’m glad you like the recipe. I wonder if the cups being plastic has anything to do with the yogurt not setting up at the same time as the glass ones or next time try stacking all the cups without the IP rack.

  • Thuy

    February 1, 2018 at 8:10 pm

    Have you tried this recipe using half and half and the ultra pasteurized milk? Just curious if it’ll work out before I try a batch.

    1. Van

      February 1, 2018 at 9:10 pm

      Hi Thuy! Do you want to use half & half + milk in this recipe? I’ve done it before and it’s great! It will work if both are ultra pasteurized. If your half and half isn’t ultra pasteurized, the yogurt will still be delicious, it’s just not as thick.

  • Mimi

    March 1, 2018 at 5:49 pm

    Don’t have Yogurt option on my Lux IP. What do I use?

    1. Van

      March 1, 2018 at 6:17 pm

      Hi Mimi, check out this site for instructions on making yogurt with the Lux model: http://naturemoms.com/blog/2017/05/01/making-yogurt-lux-instant-pot/

      You’ll probably have better success making it directly in the pot instead of jars for this method.

  • Cindy

    March 5, 2018 at 4:08 pm

    In step 3, how much more milk do I add in?

    1. Van

      March 5, 2018 at 9:17 pm

      Hi Cindy, add 7 cups of milk or the rest of the bottle of Fairlife milk.

  • Hcbella

    March 7, 2018 at 4:47 pm

    Would it be possible to reduce the amount of condensed milk to reduce the sweetness but still keep the consistency? Thank you!

    1. Van

      March 7, 2018 at 5:31 pm

      Hi Hcbella, yes you can reduce the amount of condensed milk if you prefer, it shouldn’t change the texture much.

  • Elizabeth

    March 8, 2018 at 6:15 pm

    New to instant pots and I really want to make this Vietnamese yogurt. Could you clarify something for me? When you say “seal the lid” do you mean just put the lid on the instant pot or do you mean to set the pot to seal (pressurize)?

    Thank you in advance for your time…..

    1. Van

      March 8, 2018 at 6:40 pm

      Hi Elizabeth, you just have to put the lid on the Instant Pot and close it, you don’t have to set the knob to sealing. When you make yogurt the temp only gets to 115F max so it never comes to pressure, it’s just keeping the yogurt warm.

      1. Elizabeth

        March 9, 2018 at 2:13 pm

        Thank you, thank you, thank you for such a speedy reply…..I’ve got my instant pot loaded up and ready to go!

        1. Van

          March 9, 2018 at 2:32 pm

          You’re welcome! Hope you enjoy the yogurt!

  • Pauline

    March 9, 2018 at 4:13 pm

    I just made this with my 3 yr old daughter today and it’s in the instant pot. Can’t wait to see how it taste tomorrow! Thanks for sharing such an easy recipe for yogurt.

    1. Van

      March 9, 2018 at 5:37 pm

      Hi Pauline, thanks for trying it out! So cool that you had your daughter help you with it, my kids love helping in the kitchen as well, you guys will love it.

  • Elizabeth

    March 11, 2018 at 2:04 pm

    I made this and it is soooooooo good! Everyone in the house is loving it. That’s saying a lot because they don’t like yogurt. But now they do! Vietnamese yogurt has just the right balance of tart and sweet!

    1. Van

      March 11, 2018 at 2:06 pm

      Awesome to hear Elizabeth! Vietnamese yogurt is definitely my favorite yogurt, I eat it almost everyday. Thanks for giving my recipe a try!

  • Katrina

    March 12, 2018 at 6:57 pm

    How many ounces will your recipe make?

  • Katrina

    March 12, 2018 at 6:59 pm

    SORRY, just saw ur answer posted already

    1. Van

      March 12, 2018 at 9:13 pm

      No worries Katrina, I hope you enjoy the yogurt!

  • Kat

    March 13, 2018 at 12:57 am

    Once complete, do i have to put in the fridge immediately? Or will it naturally cool down for a few hours before I put in the refrigerator? Is this alright?

    1. Van

      March 13, 2018 at 7:42 am

      Hi Kat, you can do either, if you let it cool for a few hours that’s okay too – it will get a little more tart since it will continue to culture a little longer.

  • NamAn

    March 17, 2018 at 7:25 am

    Hi van .
    Có thể dùng nylon bags cho yogurt không ? And how to do that ?

  • Wanda

    March 25, 2018 at 9:04 am

    Hi Van. May I ask where you purchased the glass jars with the lids? Thank you.

    1. Van

      March 25, 2018 at 9:12 am

      Hi Wanda, I bought them on Amazon, here’s a link:

  • Tracey

    March 27, 2018 at 8:29 pm

    Hi,
    Can I make this with 8oz jars? And if so, what do I need to change to the recipe? Thanks in advance!

    1. Van

      March 27, 2018 at 9:04 pm

      Hi Tracey, 8oz jars work great, you don’t have to change anything with the recipe. Hope you enjoy it!

  • Cheryl

    March 28, 2018 at 8:46 am

    Hi Van, I have 8 oz Ball blue mason Jars that I purchased the Ball plastic storage lids for when I make batches of yogurt. Would it be ok to use the white plastic storage lids in the instant pot for this recipe? Thank you

    1. Van

      March 28, 2018 at 9:39 am

      Hi Cheryl, yes the plastic lids work great. They’re actually better than the metal ones because if you’re not careful with the metal lids, they can rust.

      1. Cheryl

        March 30, 2018 at 12:43 pm

        Thank you Van

  • Shirley

    March 29, 2018 at 11:56 pm

    Can this be made directly in the pot rather than using the individual jars? Thanks in advance!

    1. Van

      March 30, 2018 at 7:16 pm

      Hi Shirley, yes you can make this directly in the pot. Let it cool in the pot in the refrigerator for at least 4 hours before transfer the yogurt to another container. Hope you enjoy it!

  • Lynn

    April 4, 2018 at 6:15 am

    After 12 hrs I put in fridge I thought it was tart enough but it isn’t. Is it too late to fix it now?

    1. Van

      April 4, 2018 at 8:35 am

      Hi Lynn, it’s not too late, you can put it back into the Instant Pot & set it for a few more hours

  • Melvin

    April 7, 2018 at 2:40 pm

    Thanks for the recipe, Van!

    I’ve seen some yoghurt recipes that suggest sanitizing the jars first with boiling water and air drying. Do you ever do this? And if so, have you found this to make a difference?

    1. Van

      April 7, 2018 at 4:45 pm

      Hi Melvin, I don’t sanitize my jars, I just wash them well with dish soap and water and I never have any issues making yogurt in them.

  • Anna

    April 13, 2018 at 5:02 pm

    Hi Van. The yogurt turned out so good. My mom had tears in her eyes at the first bite. “Taste of home,” she said. My kids, on the other hand, didn’t like the “jello” texture of the yogurt. They like the soft, runny-like consistency. What do I need to do or adjust to get the “American” texture, like those Yoplait brand. Thank you for sharing your wonderful recipes.

    1. Van

      April 13, 2018 at 5:07 pm

      Hi Anna, thank you so much for sharing the story about your mom, that’s really heartwarming. What type of milk did you use? Don’t use Fairlife if you don’t like it thick – just use another brand of Ultra Pasteurized milk, you can also try 6 Cups of Ultra Pasteurized Milk and 1 Cup of Water

      1. Anna

        April 14, 2018 at 6:31 pm

        I used Fairlife and followed the recipe. Thank you for the tip. I will try your suggestions for my next batch tomorrow.

  • Cynthia

    April 26, 2018 at 8:10 pm

    When you said “to seal the glass jars with a lid”, do you just put the lid on top or actually twist it shut?

    1. Van

      April 26, 2018 at 8:36 pm

      Hi Cynthia, I twist the lids to seal them, I hope you enjoy the recipe!

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