Vietnamese Yogurt (Sữa Chua/Da Ua) is a favorite treat for kids in Vietnam. It is loved for the creamy, rich texture and perfect balance of tangy and lightly sweet flavors.
Perfect for breakfast, a snack, or dessert, it’s surprisingly simple to make at home with just three ingredients!
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What Makes Vietnamese Yogurt Special
During the French colonial period, Vietnamese cuisine absorbed a variety of French-inspired dishes.
Along with the well-known Bánh Mì and Cà Phê Sữa Đá (Vietnamese Iced Coffee), many hidden gems like Pâté Chaud and yogurt also found a special place in Vietnamese food culture.
In the beginning, Vietnamese yogurt was made simply with sweetened condensed milk and water, as fresh milk was scarce. I remember during my childhood, frozen yogurt in small plastic bags was a fancy treat!
It wasn’t especially creamy but had just the right sweetness to cool you off on a scorching summer day.
As times changed and the economy flourished, so did the yogurt recipe. Today’s Vietnamese yogurt is made with both condensed and whole milk, giving it the rich, creamy, perfectly tangy-sweet flavor we love.
The ultimate test of quality Vietnamese yogurt is the “flip test,”. If you turn the jar upside down and the yogurt stays put, it’s perfectly thick and creamy. This is why, in Vietnam, we call this yogurt Sữa Chua Úp Ngược (Upside-Down Yogurt).
When you visit my homeland, you can enjoy this delicious yogurt alongside many sweet treats like Vietnamese flan and many tropical smoothies at cozy, street-side cafés.
Related Recipes | More Vietnamese Dishes with French Influence
(Chicken in Coconut Water Sauce)
Ingredients
Many Vietnamese yogurt recipes call for boiling water to dissolve the sweetened condensed milk, but for my recipe, I use only whole milk to achieve the best rich flavor.
- Whole Milk: Use UHT whole milk or milk with at least 1.5% fat content. If you use raw or pasteurized milk, check my note at the end.
- Shouldn’t use lactose-free milk, as lactose is the sugar that feeds the yogurt cultures.
- Sweetened Condensed Milk: Opt for high-protein sweetened condensed milk for the best results.
- Plain Yogurt: Use any plain, unsweetened yogurt as the starter culture.
There are many ways to incubate homemade yogurt, but in this recipe, I use my Instant Pot with the sous vide (or yogurt) function.
Instructions
- Sterilize Equipment: Clean and sterilize all equipment that will come into contact with the milk, including jars, a whisk, ladle, and spoon.
- Prepare Ingredients: Let the milk, condensed milk, and yogurt sit at room temperature for about 1 hour.
- Combine Milks: In a pot, mix the condensed milk with one can of whole milk (use the empty condensed milk can as a measure). Add this mixture to the remaining milk in the pot.
- Heat the Mixture: Warm the milk mixture over medium-low heat, whisking continuously to prevent burning. Heat until it reaches 104°F – 113°F (40°C – 45°C), then remove from heat.
- Add Yogurt Starter: Stir a few spoonfuls of the warm milk into the yogurt, mixing until smooth. Pour this yogurt mixture back into the pot and stir until fully combined.
- Fill Jars: Pour the mixture into glass jars and gently skim off any foam on the surface for a smoother texture. Secure the lids, then place the jars in the Instant Pot and close its lid.
- Incubation:
- Sous Vide Function: Set the Instant Pot temperature to 113°F (45°C) and incubate for 8-10 hours.
- Yogurt Function: Pour water into the Instant Pot until it reaches 2/3 of the jar height, select the yogurt function, and incubate for 8-10 hours.
Other Methods for Incubation
In Vietnam, where Instant Pots are less common, people use a variety of ways to incubate yogurt. Here are some options to try:
Using an Insulated Box, Rice Cooker, or Thermal Cooker:
- Place the yogurt jars inside the container and pour warm water (a mix of 2 parts boiling water to 3 parts room temperature water, or around 110°F – 120°F / 43°C – 49°C) until it reaches about 2/3 of the jar height.
- Close the container and let it sit undisturbed for 8-10 hours, replacing the water every 3 hours to maintain a steady warmth.
Using an Oven:
- Preheat the oven to 170°F (75°C), then turn it off and wait 10 minutes. Place the yogurt jars inside, close the door, and turn on the oven light to keep a stable warmth. Let the yogurt ferment for 8-10 hours.
- In colder months, place a tray of boiling water on the bottom rack to maintain humidity, refreshing the water every 3 hours.
Must-Read Notes for Foolproof Yogurt
- For Raw or Pasteurized Milk: Scald the milk by heating it to 200°F (93°C), then let it cool down to 104°F – 113°F (40°C – 45°C). Stir frequently to prevent burning at the bottom. Scalding transforms the milk proteins for a smoother, silkier yogurt texture and kills any bacteria that could compete with the yogurt cultures. UHT milk is a convenient option since it’s already treated this way.
- Sterilize Everything: Ensure all equipment (jars, whisk, ladle, etc.) is thoroughly sterilized before starting.
- Room Temperature Ingredients: Allow all ingredients to come to room temperature before using.
- Incubation Time: The longer you incubate, the tangier your yogurt will be.
- Adjust Sweetness: Customize the sweetness by adjusting the condensed milk amount to your taste, from 1/2 to 1 can.
How to Serve Vietnamese Yogurt
Vietnamese yogurt is delicious on its own, making it perfect for breakfast, a light meal, or dessert. You can also pair it with jam or fresh fruit for added flavor.
More Ideas to enjoy the Yogurt
Vietnamese Yogurt Variations
More Simple Vietnamese Desserts
(Vietnamese Banana Ice Cream)
3-Ingredient Vietnamese Yogurt Recipe (Sữa Chua/Da Ua)
Equipment
- 1 Instant Pot (6 Quart/6 Liter)
Ingredients
- 1 can sweetened condensed milk (14oz/380g)
- 34 fl oz UHT whole milk (1 liter)
- ½ cup plain, unsweetened yogurt (100 g)
Instructions
- Clean and sterilize all utensils that will touch the milk, such as jars, a whisk, ladle, and spoon.
- Allow the milk, sweetened condensed milk, and yogurt to sit at room temperature for about an hour.
- In a pot, blend the sweetened condensed milk with one can of whole milk, using the empty can as a measuring tool. Then, combine this mixture with the remaining milk in the pot.
- Gently warm the milk mixture over medium-low heat, whisking continuously to prevent scorching. Heat it until it reaches a temperature of 104°F – 113°F (40°C – 45°C), then remove it from the heat.
- Take a few spoonfuls of the warm milk and stir it into the yogurt, mixing until smooth. Pour this yogurt mixture back into the pot and stir until everything is well combined.
- Pour the mixture into glass jars, carefully skim off any surface foam for a silkier finish, and secure the lids. Arrange the jars in the Instant Pot and close the lid.
- Incubation:– Sous Vide Function: Set the Instant Pot to 113°F (45°C) and let it incubate for 8 to 10 hours.– Yogurt Function: Add water to the Instant Pot until it reaches about two-thirds of the jar height, select the yogurt function, and incubate for 8 to 10 hours.
Notes
- For Raw or Pasteurized Milk: Begin by scalding the milk; heat it to 200°F (93°C), then cool it down to 104°F – 113°F (40°C – 45°C). Stir often to prevent the milk from scorching. This process alters the milk proteins for a creamier yogurt texture and eliminates bacteria that may interfere with the yogurt cultures. UHT milk is a great alternative as it has already undergone this treatment.
- Sterilize All Equipment: Make sure that all tools, including jars, whisks, and ladles, are properly sterilized before you start.
- Room Temperature Ingredients: Allow your ingredients to reach room temperature before combining them.
- Incubation Duration: Keep in mind that longer incubation will result in tangier yogurt.
- Sweetness Adjustment: You can adjust the sweetness of your yogurt by varying the amount of condensed milk, anywhere from half a can to a full can, according to your preference.
