Vietnamese Yogurt with Laughing Cow Cheese Recipe

May 3, 2018Van
Blog post

Prep time: 45 minutes

Cook time: 15 hours

Serves: 12 (4 oz Jars)

This Vietnamese Yogurt Recipe is a little different from the standard recipe because it uses Laughing Cow Creamy Swiss Cheese. The yogurt is absolutely delicious – it’s still sweet and tart like regular Vietnamese Yogurt, but the cheese adds a whole new depth of flavor –  it adds a very slight savory note to the yogurt that’s extremely addicting! The texture of the yogurt is extra smooth and creamy.  Give the recipe a try and let me know what you think.

If you’re looking for the standard Vietnamese Yogurt Recipe, click here.

Vietnamese Yogurt with Laughing Cow Cheese Recipe

Vietnamese Yogurt with Laughing Cow Cheese Recipe

Vietnamese Yogurt with Laughing Cow Cheese Recipe

Yogurt Recipes

Print Recipe

Vietnamese Yogurt with Laughing Cow Cheese Recipe

  • Prep time: 45 minutes
  • Cook time: 15 hours
  • Serves: 12 (4 oz Jars)

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Ingredients

  • 4½ Cups Milk
  • 1 Can of Sweetened Condensed Milk
  • 2 Wedges of Laughing Cow Creamy Swiss Cheese (Original Flavor)
  • ⅓ Cup Plain Yogurt with Live Active Cultures

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!

↓ Supplies to make this recipe ↓







 






2 Comments

  • Hao

    July 11, 2018 at 10:56 pm

    Hi,
    I have cream cheese in the fridge. Can I use cream cheese instead?
    Thanks

    1. Van

      July 12, 2018 at 10:10 pm

      Hi Hao, I haven’t tried it with cream cheese yet, but it would probably be delicious. Try it out, about 3-4 Tablespoons would be a good amount.

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