Vietnamese Yogurt, known as Sữa Chua, is a beloved homemade dessert enjoyed throughout Vietnam. Unlike many traditional yogurts, Vietnamese yogurt is made with sweetened condensed milk, giving it a naturally rich, creamy texture and a balanced sweetness. It’s delicious served chilled on its own or topped with fresh fruit, coffee, or crushed ice for a refreshing treat.
Although making yogurt may sound complicated, the process is actually quite simple. With just a handful of ingredients and a little patience during fermentation, you can create smooth, silky yogurt that tastes just like the homemade version found in Vietnamese homes and cafés.
1. Vietnamese Yogurt Recipe (Yield: 8 Servings)
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 4 cups whole milk
- 1 cup hot water (not boiling)
- ½ cup plain yogurt with live active cultures (store-bought or homemade, at room temperature)
- Glass jars or small containers with lids for fermenting
Instructions
Begin by washing and sterilizing the glass jars or containers with hot water. Allow them to air dry completely before filling.
Pour the sweetened condensed milk into a large mixing bowl.
Add the hot water and whisk until the condensed milk dissolves completely into a smooth mixture.
Pour in the whole milk and continue whisking until everything is well combined. The milk mixture should feel warm but not hot. Ideally, it should be around 105°F to 110°F (40°C to 43°C). If the mixture is warmer than this, allow it to cool slightly before adding the yogurt starter.
Place the plain yogurt at room temperature for about 30 minutes before using. Cold yogurt can slow the fermentation process.
Add the yogurt starter to the warm milk mixture and gently whisk until evenly incorporated. Avoid vigorous mixing, which can affect the final texture.
Pour the mixture evenly into the prepared glass jars, leaving a little space at the top.
Cover each jar loosely with its lid or plastic wrap.
Arrange the jars in a large pot, insulated cooler, yogurt maker, or another container suitable for fermentation.
Pour warm water around the jars until it reaches about halfway up the sides of the containers. The water should be warm to the touch but not hot enough to burn your finger.
Cover the pot or cooler with a lid and wrap it with a thick towel if needed to help retain warmth.
Allow the yogurt to ferment undisturbed for 8 to 10 hours. For a tangier flavor, ferment for up to 12 hours.
After fermentation, carefully remove the jars and refrigerate them for at least 4 hours before serving. Chilling allows the yogurt to fully set and develop its signature creamy texture.
Serve cold as is, or enjoy it with fresh berries, tropical fruit, granola, honey, crushed ice, or even Vietnamese-style coffee poured over the top for a popular café treat.
Store homemade Vietnamese yogurt in the refrigerator for up to one week.
2. Tips for Perfect Vietnamese Yogurt
Use whole milk for the creamiest texture. Lower-fat milk produces a thinner yogurt.
Choose plain yogurt that contains live active cultures. This is essential for successful fermentation.
Allow the yogurt starter to reach room temperature before mixing it into the milk to help protect the beneficial bacteria.
Keep the fermentation temperature warm and consistent. Temperatures that are too cool can prevent the yogurt from setting properly.
Avoid moving or shaking the jars during fermentation. Leaving them undisturbed helps create a smooth, even texture.
Do not add the yogurt starter while the milk mixture is too hot, as excessive heat can kill the active cultures.
Refrigerate the yogurt for several hours before serving. This improves both the texture and flavor.
Save a small portion of your homemade yogurt to use as the starter for your next batch.
3. Frequently Asked Questions
Why didn’t my yogurt set properly?
The most common reasons are using milk that was too hot, a starter without active cultures, or fermenting at a temperature that was too cool.
Can I use low-fat or skim milk?
Yes, but the yogurt will have a lighter consistency. Whole milk creates the traditional rich and creamy Vietnamese texture.
How long does homemade Vietnamese yogurt last?
Stored in airtight containers, it stays fresh in the refrigerator for about one week.
Can I flavor the yogurt with fruit?
Yes. It’s best to add fresh fruit, jam, honey, or other flavorings after the yogurt has finished fermenting to maintain the best texture.
Can I reuse homemade yogurt as a starter?
Absolutely. Reserve about ½ cup from a fresh batch and use it within one week to start your next batch of yogurt.
4. Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 180 |
| Protein | 6 g |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Sugar | 27 g |
| Calcium | 220 mg |
| Sodium | 90 mg |
| Cholesterol | 18 mg |
| Potassium | 290 mg |
Making homemade Vietnamese Yogurt is a rewarding way to enjoy one of Vietnam’s most popular desserts. With only a few pantry staples and a simple fermentation process, you can create yogurt that’s creamy, lightly tangy, and perfectly sweet every time.
Once you’ve mastered this Vietnamese Yogurt Recipe, you’ll find yourself making it regularly for breakfast, snacks, or dessert. Enjoy it plain, topped with fruit, or paired with Vietnamese coffee for a delicious homemade treat that’s both comforting and refreshing.
