Vietnamese Yogurt

16
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Lighter in texture and slightly sweet/tart. Baby food jars are the perfect size for storing this yogurt if you have young ones. Or you can use the small 4 or 8 ounce mason jars. Time does not include 8 hours of setting time in a warm oven."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (137.9 g)
  • Calories 69.1
  • Total Fat - 3.4 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 11.7 mg
  • Sodium - 111.3 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 0 g
  • Sugars - 5.3 g
  • Protein - 4.3 g
  • Calcium - 129 mg
  • Iron - 0 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Pour the water into a large bowl. Add the remaining ingredients and mix well. Strain the yogurt mixture through a fine-mesh sieve into a clean bowl.

Step 2

Pour the strained mixture into jars, stopping about 1 inch from the top of the jars. Place the jars in a deep roasting pan and screw on the lids.

Step 3

Bring about 12 cups of water to a boil. Remove from heat and let sit until it stops bubbling - about 2 minutes.

Step 4

It helps to put the roasting pan in the oven at this point. Pour the hot water into the tray, but only to the level of the yogurt in the jars. Close the oven and let rest for 8 hours, to allow the yogurt to set. Refrigerate the finished yogurt and serve cold.

Tips & Variations


No special items needed.

Tags : Snacks

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