Monday, June 16, 2014
Vietnamese Yogurt Homemade Recipe (Da Ua) with and without Yogurt Maker
1 can Condensed Milk 14oz.
1 1/2 cup Warm Water
1 1/2 cup Whole Milk
1 cup Plain Yogurt or Vietnamese Yogurt
1/2 cup Blueberries
1 tsp. Honey
1 Tbsp. Water
1/4 tsp. Corn Starch
In a large bowl add 14 oz. Condensed Milk. Add 1 1/2 cup Warm Water. Make sure it's around 120 degrees Fahrenheit. Mix well. Add 1 cup Plain Yogurt or Vietnamese Yogurt. Add 1 1/2 cup Whole Milk, make sure it's room temperature.
Mix well. Using a strainer, strain the mixture. Make sure there are no lumps. Pour the mixture into glass jars or plastic cups, cover with a lid.
I'll be using the plastic cup to show you how to make yogurt without a yogurt maker.
After you cover the cup with a lid, place it into a pot. Then fill it halfway full with almost boiling water, about 220-225 degrees Fahrenheit.
I'm using a small pot because I only have 1 cup. If you are making it without a yogurt maker.
You will need to use a larger pot, big enough to put all your cups or jars in. Place a lid over your pot, put in the oven for 8 hours. Remember not use or turn on your oven.
Making yogurt with a yogurt maker is very simple. Place the jars inside the yogurt maker, cover with the lid and turn it on for 8 hours.
After 8 hours or longer, take it out and put in the fridge to chill. Chill the yogurt for at least 4 hours before serving, you can enjoy the yogurt by itself or with some fruits.
I hope you enjoyed watching this video on how to make yogurt with and without a yogurt maker. Next is optional, you can add some Blueberry Sauce to your yogurt.
To make the Blueberry Sauce you'll need 1/2 cup Blueberries, 1 tsp. Honey, 1 Tbsp. Water, and 1/4 tsp. Corn Starch. In a sauce pan add 1 Tbsp. Water mix with 1/4 tsp. Corn Starch.
Add 1/2 cup Blueberries and 1 tsp. Honey. Using medium heat, mix until the Blueberries breaks down and thickens. Remove from heat.
Add the sauce to your homemade yogurt, I hope you like this easy recipe.