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Epicurious
Gourmet

Vietnamese Yogurt

By Susan Feniger and Kajsa Alger

3.3

(3)

In Vietnam, yogurt is known by a couple of different names: sua chua (sour milk) and da ua, pronounced "ya-orh," which is actually a transliteration of yaourt, reflecting the dish's origins during French colonization. Semantics aside, this just may be the silkiest yogurt you’ll ever taste, with a delightful balance of sweetness—which comes from condensed milk, a staple of the Vietnamese pantry—and tanginess. At Street, Feniger and Alger make and culture their own yogurt, but this recipe produces similar results and is much quicker.

Cooks' note:

Yogurt keeps, chilled, 2 weeks.

Recipe information

  • Total Time

    5 min

  • Yield

    Makes about 1 quart

Ingredients

1 (14-ounces) can sweetened condensed milk
3 cups plain Greek-style yogurt

Preparation

  1. Whisk condensed milk into yogurt. Chill until ready to use.

TagsVietnameseSoutheast AsianAsianYogurtDairyDinnerLunchGluten FreeNut FreeVegetarianMeal PrepMake AheadNo-CookGourmet
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