Creamy, sweet and tangy Vietnamese yogurt in the Instant Pot that’s easy and fool proof.
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
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
- Add condensed milk into the Instant Pot.
- 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.
- 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.
- Use the condensed milk can to measure 3 cans (3.5 cups) of milk. Add to the pot.
- Add the yogurt starter and whisk in well.
- 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!
- 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
No, I’ve tried straining versus not straining and it didn’t make much of a difference.
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.
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!
It’s delicious eaten plain, but if you like, add some fresh fruit like berries, almond slices, coconut flakes, and/or granola.
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.
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!
Instant Pot Vietnamese Yogurt (Da Ua)
Equipment
- 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.