Vietnamese Yogurt with Laughing Cow Cheese Recipe

Method

• 1)

  Pour 4½ Cups of Milk into a saucepan and heat on low until the milk reaches 180°F, pour 1 Can of Sweetened Condensed Milk into the milk and whisk very well, but avoid scraping the bottom of the pan.

• 2)

  Place 2 Wedges of Laughing Cow Creamy Swiss Cheese into a large bowl and mash them with a fork so it turns into a paste. Pour ½ Cup of the hot milk (180°F) into the bowl and whisk well so the cheese dissolves into the milk. When this mixture drops to 115°F add ⅓ Cup of Plain Yogurt and whisk well, you want this mixture to be lump free or yogurt could have a grainy texture.

• 3)

  Let milk cool to 115°F – use a kitchen thermometer to monitor the temperatures. Use a skimmer or a large spoon to remove the film that forms on the milk. Pour the yogurt and cheese mixture into the cooled milk and stir well. *Optional: You can strain this mixture to ensure super smooth yogurt.

• 4)

  Ladle the mixture into jars and seal the lids on the jars (I filled 12 4oz jars). Stack the jars into the pot. Seal the Instant Pot lid and press the Yogurt button (make sure it’s on the Normal setting) and choose 15 hours.

• 5)

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