Vietnamese Yogurt Recipe (Sữa Chua/Da Ua) | A Creamy Delight

Embark on a culinary journey to the heart of Vietnam with our simple yet delightful Vietnamese Yogurt Recipe (Sữa Chua/Da Ua). This traditional treat stands out with its silky texture and perfectly balanced sweetness, offering a unique taste experience that’s both refreshing and comforting. Originating from Vietnam, this homemade yogurt has charmed its way into the hearts of many around the world, becoming a beloved dessert and snack for its health benefits and versatility. Join us as we delve into the world of Vietnamese Yogurt, exploring its origins, benefits, and the simple joys of making it from scratch. Whether you’re seeking to recreate memories of Vietnam or simply curious to try something new, this recipe promises a taste adventure that’s sure to impress.

Introduction Yogurt

Yogurt holds a treasured place in Vietnamese culinary traditions. The creamy, tangy Sữa Chua has been enjoyed for generations as both a breakfast staple and versatile ingredient. Vietnamese yogurt differs from Western varieties in its unique fermentation process using local bacterial cultures. This imparts a distinct tart, rich flavor and savory depth. While yogurt consumption offers probiotic benefits universally, Sữa Chua provides a taste of Vietnam through its cultured distinctiveness. Read on for a simple approach to creating this delicacy at home.

Ingredients For Yogurt (Sữa Chua/Da Ua)

• Milk: The base for Vietnamese yogurt is fresh whole milk. This provides a rich mouthfeel and canvas for fermentation.
• Plain yogurt: A small amount of plain yogurt containing live cultures is essential for fermenting and thickening the milk.
• Sweetened condensed milk: Adding a touch of condensed milk lends sweetness to balance the tartness. This is optional to taste.

Equipment For Yogurt (Sữa Chua/Da Ua)

To make Vietnamese yogurt, you will need:

• Large pot: For heating and cooling the milk.
• Thermometer: Essential for monitoring milk temperatures.
• Whisk: For mixing in yogurt starter.
• Ladle: For portioning finished yogurt into containers.
• Yogurt maker or alternative incubation method: Provides consistent warmth for fermenting.

Yogurt (Sữa Chua/Da Ua) Recipe Steps

Follow this sequence for flawless homemade Sữa Chua:

Heat and Cool Milk

• Pour milk into a large pot and heat to 180°F while stirring periodically.
• Remove from heat and allow milk to cool to 110°F. This process denatures proteins for thickening.

Prepare Yogurt Starter

• Once milk has cooled, whisk in a few spoonfuls of plain yogurt containing live cultures.
• Whisk thoroughly to distribute starter bacteria evenly.

Incubate

• Pour inoculated milk into jars or the reservoir of a yogurt maker.
• Allow to incubate for 8-12 hours undisturbed. The bacteria will ferment the milk into tart yogurt.

Chill and Serve

• Refrigerate yogurt once set to stop fermentation.
• Enjoy chilled with fresh fruit and drizzled condensed milk.

Advanced Tips For Making Yogurt (Sữa Chua/Da Ua)

When making yogurt, there are some advanced tips to consider for a successful batch:

1. Heating Process: Do not skip heating the milk, even if it’s pasteurized.
2. Incubation: Avoid checking the yogurt too frequently during incubation to prevent disturbing the process. Wait for a gelatin-like jiggle to indicate readiness.
3. Stirring: Never stir or disturb the yogurt during incubation before it has set, as this can disrupt the process.
4. Milk Freshness: Ensure you use fresh milk and avoid using slightly old milk for better results.
5. Straining: Consider straining the yogurt to adjust its consistency and reduce lactose content, making it easier to digest for some individuals.

Troubleshooting and Safety Yogurt (Sữa Chua/Da Ua)

The sources provided offer insights into troubleshooting common problems in yogurt production and ensuring safety. Here are some key points from the sources:

• Common issues in yogurt production include grainy texture, excessive tartness, whey separation, and slow fermentation.
• To troubleshoot grainy texture, setting yogurt at a lower incubation temperature can help prevent shock to dairy proteins.
• Excessive tartness can be avoided by carefully monitoring the pH of the yogurt during the production process.
• Whey separation can be managed by adjusting stabilizer levels, using different stabilizers, or increasing total solids in the yogurt formula.
• Safety concerns in yogurt production involve factors like insufficient sterilization, improper homogenization, and temperature control during demulsification.
• Proper cleaning of equipment, using fresh milk, and maintaining suitable fermentation conditions are crucial for preventing mold growth in yogurt.
• Freezing yogurt can alter its consistency, causing separation and a runny texture upon thawing5.

These insights provide a comprehensive overview of troubleshooting common yogurt production issues and ensuring safety measures are in place during the manufacturing process.

How To Preserve Yogurt (Sữa Chua/Da Ua)?

To preserve yogurt, follow these steps:

1. Check the best before date: Before purchasing yogurt, check the best before date on the package and choose the product with the furthest date.
2. Refrigerate immediately: Store yogurt in the refrigerator as soon as you buy it. The colder shelves are better than the door for storing yogurt.
3. Eat within 3 days of opening: Once the package is opened, consume the yogurt within 3 days to prevent spoilage.
4. Avoid cross-contamination: Use a clean spoon to scoop out yogurt and avoid returning unused portions to the original container to prevent cross-contamination.
5. Seal it tightly: Protect yogurt from other foods with strong odours by sealing it tightly.
6. Freezing: Freezing yogurt is not recommended as it affects the texture and flavour. However, if you choose to freeze it, it will keep in the freezer for up to 1 month.
7. Feeding the seed culture: If waiting longer than one week before making yogurt again, feed your seed culture after the first week to keep it healthy.
8. Check for spoilage: Regularly check yogurt for signs of spoilage, such as mold or changes in texture and smell.
9. Store in the coldest part of the fridge: Store dairy products in the coldest part of the refrigerator, toward the back and away from the door.
10. Label and date: Label and date your yogurt containers so you know what’s inside and when it was prepared and stored. Check and rotate your yogurt regularly to ensure it’s used in date order.

Conclusion: Vietnamese Yogurt Recipe (Sữa Chua/Da Ua)

I hope these tips have inspired you to try crafting smooth, creamy Sữa Choa in your own kitchen. This cultured treat offers a delectable dose of protein, probiotics, and Vietnamese tradition. With some simple ingredients, a few handy kitchen tools, and a dash of patience while incubating, you’ll be whisking up this signature snack and dessert. I encourage you to get creative with unique flavorings and serving styles. Part of the joy of homemade yogurt lies in the process. Honor time-tested fermentation wisdom while making it your own. Your friends and family will be thoroughly impressed when you offer your hand-crafted yogurt! The versatility also lends itself well to smoothies, parfaits, salad dressings, and marinades. So gather your milk and starter, review the steps, and look forward to the creamy, tangy goodness achieved through this anceint culinary craft. Sữa Choa awaits.

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Vietnamese Yogurt Recipe (Sữa Chua/Da Ua)

Category Breakfast

Persons

4

Prep Time

10 minutes

Cook Time

5 minutes

Wait Time

8 hours

Total Time

15 minutes

Ingredients

1. 4 cups whole milk
2. 1/2 cup plain yogurt with live and active cultures (starter)
3. 1 can (14 oz) sweetened condensed milk
4. 1 can (14 oz) boiling water (use the empty condensed milk can to measure)
5. 1.5 cups room temperature whole milk (or water)
6. 100g (around 3/4 cup) plain yogurt with live and active cultures (starter)

Instructions

1. Heat the milk (if not using condensed milk): In a saucepan, heat the milk over medium heat until just simmering. Do not let it boil. Remove from heat and let cool to lukewarm (around 110°F or 43°C). You can check the temperature with a instant-read thermometer.
2. Mix in starter yogurt: Whisk in the plain yogurt with live and active cultures until well combined.
3. Portion and incubate: Pour the yogurt mixture into individual jars or a container. Cover them tightly with lids or plastic wrap.
4. Create a warm environment: Wrap the jars or container in a towel or blanket. Place them in a warm location, ideally around 100°F to 110°F (38°C to 43°C). Here are some common methods for creating this warm environment:
5. Oven (turned off): Place the wrapped jars in a turned-off oven with the light on.
6. Cooler: Fill a cooler with warm water (around 100°F or 43°C). Place the wrapped jars inside and close the lid.
7. Styrofoam container: Fill a large Styrofoam container with warm water and place the wrapped jars inside.
8. Wait for incubation: Let the yogurt incubate for 5-8 hours, or until it thickens and sets. The exact time will depend on the temperature and the type of yogurt starter used. Check for doneness by gently tilting a jar. If the yogurt is still loose and runny, let it incubate for longer.
9. Chill and enjoy: Once set, refrigerate the yogurt for at least 2 hours, or until completely chilled. Enjoy it plain, with fruit, granola, or as part of another dessert.

Notes

• Milk choice: Whole milk is recommended for the richest flavor and texture. You can also use low-fat or skim milk, but the yogurt will be slightly thinner.
• Starter yogurt: Use plain yogurt with "live and active cultures" on the label. This ensures the yogurt contains the necessary bacteria to curdle the milk.
• Sweetener: For the richer version, feel free to adjust the amount of condensed milk to your sweetness preference.
• Flavor variations: Once the yogurt is set, you can add fresh fruit, honey, jams, or other toppings.
• Storage: Refrigerated homemade yogurt will last for up to a week.
• Reusing starter: You can use a portion of your homemade yogurt as a starter for your next batch! Just make sure it's fresh and within a week of being made.

Nutrition Facts

Vietnamese Yogurt Recipe (Sữa Chua/Da Ua)

Serves: 4 persons

Amount Per Serving:
Calories		200
% Daily Value*
Total Fat 8		12.3%
	Saturated Fat 5	25%
	Trans Fat 0
Cholesterol 10		3.3%
Sodium 100		4.2%
Total Carbohydrate 20		6.7%
	Dietary Fiber 2	8%
	Sugars 25
Protein 10

Vitamin A 0		Vitamin C 0
Calcium 400mg		Iron 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Christine Hà

Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.

Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me