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

December 4, 2017Van
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 started using Fairlife milk in this recipe and 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 (check out the Notes section at the bottom to see the original recipe that only uses condensed milk). 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)


  • ½ Gallon 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


  • 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 7 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. 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.


*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.

*My recipe is a modernized version of Vietnamese Yogurt since we have fresh milk readily available – it’s similar to what you’d find at a Vietnamese Deli in the U.S. If you wanted to make the version that was made a century ago, use one 14oz Can of Condensed milk and whisk very well with 3 Cups of Water and ½ Cup of Plain Yogurt with active cultures – make sure that there are no lumps so you end up with a smooth yogurt. Incubate for 16 hours or up to 24 hours if you prefer it more tart.


↓ Supplies to make this recipe ↓



  • 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:

      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.

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