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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
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

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
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