Vietnamese yogurt- Sữa chua
Recipe: Vietnamese yogurt- Sữa chua
By Helen Le Published: April 29, 2018
- Prep: 30 mins
- Cook: 30 mins
- Ready In: 60 mins
- Yield: 10-20
Vietnamese yogurt (da ua or sua chua) is smooth and silky with a creamy texture and light consistency. It has a perfect balance of sweet and sour with a slight touch of tartness. In Vietnamese we call it sua chua, or Da-ua, probably following the French pronunciation of yogurt. Use the sweetened condensed milk can as the measurement for this recipe.
- Combine the sweetened condensed milk and boiling hot water. Stir to dissolve. Then add another 1.5 cans of room-temperature water. To make high quality yogurt, you can use whole milk to replace the water.
- Add yogurt and stir well to dissolve the yogurt completely. And use a small strainer to remove the foam. Pour into the glass jars or glasses. If you’d like to recall the childhood memories with the little frozen yogurt bags, you can buy little plastic bags like these at Staple’s called poly bags 3X5.
- Next, pour the mixture into the bag to fill about 2/3. Let the bottom touch the counter and quickly gather the open end and twist a few times to incorporate some air into the bag. Tie it up with a rubber band.
- Arrange the bags into a saucepan. You’ll need warm water, about 40-50C or 120F (a little hotter than your normal hot shower. You can mix 50% boiling hot water with 50% room temperature water.)
- Fill the saucepan with this warm water to cover up to 2/3 of the bags. Close the lid and use a bath towel to cover the entire saucepan to keep it warm as long as possible. You can place it in a warm place and let sit overnight.
- After about 5-8 hours, the milk mixture will set to a light custard consistency. Freeze if preferred.