Do you take your yogurt smooth, with a touch of sweetness? Then we think you’ll love this Vietnamese-styled yogurt recipe from popular social media chef Tway Nguyen, a.k.a. twaydabae. This is a simple way to make a real dessert out of yogurt, thanks to the addition of condensed milk and whatever fruit you’re in the mood for.
Vietnamese yogurt is tangier and creamier than regular yogurt. The largest difference from the typical yogurt-making process is adding condensed milk.
5min
Prep time
6min
Cook time
6
Servings
Homemade Vietnamese Yogurt
What Is Vietnamese Yogurt?
Do you take your yogurt smooth, with a touch of sweetness? Then we think you’ll love this Vietnamese-styled yogurt recipe from popular social media chef Tway Nguyen, a.k.a. twaydabae. This is a simple way to make a real dessert out of yogurt, thanks to the addition of condensed milk and whatever fruit you’re in the mood for.
Vietnamese yogurt is tangier and creamier than regular yogurt. The largest difference from the typical yogurt-making process is adding condensed milk.
What Is Vietnamese Yogurt?
Do you take your yogurt smooth, with a touch of sweetness? Then we think you’ll love this Vietnamese-styled yogurt recipe from popular social media chef Tway Nguyen, a.k.a. twaydabae. This is a simple way to make a real dessert out of yogurt, thanks to the addition of condensed milk and whatever fruit you’re in the mood for.
Vietnamese yogurt is tangier and creamier than regular yogurt. The largest difference from the typical yogurt-making process is adding condensed milk.
Combine all the ingredients into one bowl and whisk until nice and smooth with no lumps.
Divide the mixture among six glass jars with tight-fitting lids.
Bring a pot of water to a boil. This pot should be large enough to fit all six jars at the bottom, and the water should rise to an inch or so beneath jars’ lids once they’ve been submerged—but don’t add those jars just yet!
Turn the heat off, and let the water cool for 5 minutes.
Then place the yogurt jars in the pot. Cover and let sit for 6-12 hours.
Enjoy at room temperature or store in the fridge and serve cool.
Notes:
We garnished ours with granola and kiwi, dragon fruit and blueberries for extra flavor.
