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    You are here: Home / Breakfast / Vietnamese Yogurt (Da Ua) Instant Pot Recipe

    Vietnamese Yogurt (Da Ua) Instant Pot Recipe

    Published: Nov 6, 2019 · Modified: May 21, 2021 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Pressure cooker pot with two small bowls of yogurt topped with raspberries and blueberries
    two bowls of yogurt topped with blueberries and raspberries
    Bowl of yogurt topped with blueberries and raspberries

    Creamy, sweet and tangy Vietnamese yogurt in the Instant Pot that’s easy and fool proof. 

    Pressure cooker with 2 bowls yogurt with scattered blueberries and raspberries

    Homemade yogurt is an easy and delicious treat for my kids. It’s a great way to get their daily dose of dairy and probiotics in. Also, it’s my go-to recipe to use up the extra milk in the fridge!

    Vietnamese yogurt is different from regular or Greek yogurt as it’s made with milk and sweetened condensed milk. It tastes deliciously sweet with a tangy punch. Making Vietnamese yogurt in the Instant pot is ridiculously easy. I’ve had my fair share of making a variety of yogurt and I can probably make this yogurt with my eyes closed!

    If you’re curious to know what Vietnamese yogurt tastes like or you’re nostalgic for a childhood treat … check out my notes on how to make this Instant Pot Vietnamese yogurt recipe below!

    Ingredients and Equipment

    pressure cooker, carton milk, carton yogurt, can condensed milk.

    Instant Pot IP DUO – I use a 6-8 quart pot. 

    Whole Milk – I use Organic full-fat whole milk. You can use low-fat milk, but the consistency and taste may vary.

    Sweetened Condensed Milk – I use an organic brand. A popular Vietnamese brand that my mom uses is Longevity. 

    Starter – Store-bought plain whole milk yogurt with live cultures (check the label on the back of the yogurt container). I always get great results with  Mountain High Original Whole Milk Yogurt.

    Instructions

    Closeup water kettle with water inside
    Once you see tiny bubbles form, take it off the heat.
    1. Add condensed milk into the Instant Pot. 
    2. Heat water to near boiling, about 135-140 F. If you don’t have a thermometer, just eyeball it.  Once you see bubbles form, take it off the heat. 
    3. Use the condensed milk can to measure 1 can (1.75 cups) of the hot water. Pour into the Instant Pot. Whisk the condensed milk and water until milk is dissolved. 
    4. Use the condensed milk can to measure 3 cans (3.5 cups) of milk. Add to the pot.
    5. Add the yogurt starter and whisk in well.
    6. Close the Instant Pot lid. Leave the valve open.  Adjust the setting to yogurt for 8 hours up to 12 hours on normal. I usually make this at night and it’ll be ready in the morning!
    7. After the incubation period is done, you can spoon the yogurt into individual sterilized jars, then place it in the refrigerator to set (about 4-6 hours).

    FAQs

    Does the yogurt need to be strained?

    No, I’ve tried straining versus not straining and it didn’t make much of a difference.

    Can I use yogurt jars instead of pouring all the ingredients into the Instant Pot? 

    Yes! Pour the yogurt mix into yogurt jars and place the lids on. Stack the jars in your instant pot. Then fill the pot with 1 cup of water (for 6 quart IP) and press the yogurt setting and appropriate incubation time.

    How do I store the yogurt?

    In yogurt jars or a big airtight container. It will keep in the fridge for up to 2 weeks. We usually finish each batch in one week!

    You can also freeze it in silicone trays and pop them out when ready to eat. Blend the frozen yogurt cubes and top with fruit for a cool treat, or add them to your smoothies!

    What do I serve Vietnamese yogurt with? 

    It’s delicious eaten plain, but if you like, add some fresh fruit like berries, almond slices, coconut flakes, and/or granola.

    Can I use this yogurt batch as a starter for the next batch? 

    Yes, once your yogurt sets, you can scoop out the necessary amount for your next batch. Use it within a week. You can do this at least 2 times.  

    Tips And Tricks:

    • Sterilize your Instant Pot with hot water to ensure a clean and odor-free pot.
    • I recommend using a different sealing ring for yogurt making. If your sealing ring smells like yesterday’s stew, there’s a good chance your yogurt will too! If you don’t have an extra ring, soak it in hot water with some vinegar for a couple of hours.
    • While heating water for the yogurt, watch it carefully or check the temperature. Once you see tiny bubbles form, take it off the heat. Water that is too hot may kill the live cultures in the starter. 
    • Make sure you whisk the starter well or you will get little clumps in the yogurt. 
    • The longer the yogurt incubates, the less lactose it will have and the more tangy it’ll taste. 
    • For less sweet yogurt or lower sugar content, use half of the condensed milk that the recipe calls for.  
    • You may notice a layer of yellowish liquid on top of the yogurt. This is whey, a by-product of yogurt making and is normal. You can drain some out for a thicker consistency.
    Closeup spoon of yogurt with one blueberry and one raspberry.

    Thanks for stopping by and if you like this post, check out my other authentic Vietnamese recipes like Suon Ram Man.

    I’d appreciate your rating and comment below! For quick and easy bite ideas, follow @apeachyplate on Instagram!

    Closeup bowl yogurt with scattered blueberries and raspberries

    Instant Pot Vietnamese Yogurt (Da Ua)

    Kaylie
    A fool-proof and easy recipe for creamy, sweet and tangy Instant Pot Vietnamese yogurt. A delicious breakfast or snack for your family.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 8 hrs
    Chilling Time 4 hrs
    Total Time 12 hrs 10 mins
    Course Breakfast, Dessert
    Cuisine Vietnamese
    Servings 5 cups
    Calories 367 kcal

    Equipment

    • 6-8 quart Instant Pot with Yogurt function
    • whisk
    • Water Kettle/Boiler
    • Yogurt jars or large airtight container

    Ingredients
      

    • 1 14 ounce can sweetened condensed milk
    • 3 ½ cups whole milk
    • 1 ¾ cups near boiling water
    • ½ cup plain whole milk yogurt

    Instructions
     

    • Add condensed milk into the pot. 
    • Heat water to near boiling, about 135-140 F. If you don’t have a thermometer, eyeball it.  Once you see bubbles form, take it off the heat. 
    • Use the condensed milk can to measure 1 can (1 ¾ cups) of hot water. Then pour it into the Instant Pot. Whisk the condensed milk and water until milk is dissolved. 
    • Use the condensed milk can to measure 2 cans (3 ½ cups) of milk. Add to the pot.
    • Add your yogurt starter whisk well, untl any clumps are dissolved.
    • Close the Instant Pot lid. Leave the valve open.  Adjust the setting to yogurt for 8 hourse up to 12 hours on normal.
    • After the incubation period is done, you can spoon the yogurt into individual sterilized jars, then place it in the refrigerator to set (about 4-6 hours).

    Notes

    • Sterilize your Instant Pot with hot water to ensure a clean and odor-free pot.
    • I recommend using a different sealing ring for making yogurt to avoid any foul odor to the yogurt. If you don’t have an extra ring, soak it in hot water with some vinegar for a couple of hours.
    • While heating water for the yogurt, watch it carefully or check the temperature. Once you see tiny bubbles form, take it off the heat. Water that is too hot may kill the live cultures in the starter. 
    • Make sure you whisk the yogurt starter well or you will get little clumps in the yogurt. 
    • The longer the yogurt incubates, the less lactose it will have and the more tangy it will taste. 
    • For less sweet yogurt or lower sugar content, use half of the condensed milk that the recipe calls for.  
    • You may notice a layer of yellowish liquid on the yogurt. This is whey, a by-product of yogurt making and is normal. You can drain some out for a thicker yogurt consistency.

    Nutrition

    Serving: 5cupsCalories: 367kcalCarbohydrates: 52gProtein: 12gFat: 13gSaturated Fat: 8gCholesterol: 46mgSodium: 184mgPotassium: 542mgSugar: 52gVitamin A: 493IUVitamin C: 2mgCalcium: 437mgIron: 1mg
    Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!
    Suon Ram Man-Vietnamese Caramelized Pork Spare Ribs »

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    Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

    More about me →

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