Instant Pot Vietnamese Yogurt Recipe | Hungry Wanderlust (2024)

FAQs

How many hours is the yogurt setting on Instant Pot? ›

“Cook” on the yogurt setting for 6 to 10 hours.

Lock the lid in place but leave the pressure valve open again. Hit the yogurt button once more until it reads 8:00, then press start. This will begin a count up clock on the incubation period. After about 3 hours the yogurt will begin to thicken.

Instant Pot Yogurt Troubleshooting:

Usually, yogurt doesn't set if the temperatures are off. A well-functioning thermometer will be your best friend when making homemade yogurt. It's critical to get the milk to 180 F. and let it cool to 100-115 F.

The yogurt does not set and is runny.

You may not have incubated the yogurt long enough. Keep at it, checking every hour or so. You may have added the starter before allowing the just-boiled milk to correctly cool. Very hot milk can kill the cultures you're depending on.

Yogurt was first introduced to Vietnam in the 1800s when it was colonized by the French. Because of the lack of fresh dairy in Vietnam at the time, the Vietnamese swapped fresh milk for cans of shelf-stable sweetened condensed milk. This gave their yogurt a sweeter, more caramelized taste.

Pasteurized milk is an excellent choice for making yogurt at home. HTST (High-Temperature Short Time) or Flash Pasteurized milk is heated to 161ºF and held there for 15 seconds. If your bottle of milk is labeled “pasteurized,” it has most likely been treated in this way.

Plain yogurt

Whether homemade or from the store, yogurt itself makes a great yogurt starter. If you're using store-bought yogurt, check the label to make sure it contains live, active cultures—and doesn't have any additives like sweeteners, flavours or thickeners.

If the temperature was too low, the bacteria may not have had enough time to activate and set the yogurt. 2. Add more starter culture: If the temperature was correct but the yogurt still didn't set, you can try adding a little more starter culture to the mixture and incubating it again.

The Takeaway. If your yogurt doesn't set up properly the first time, try treating the failed “yogurt” like milk, and starting over. (Reheat it, add new starter, and incubate again.) The texture may suffer some, but it can save you having to throw the whole thing away.

Incubated at 115°F/46°C, yogurt will coagulate within about three hours, but if left too long it can easily curdle. I prefer to ferment it a bit more slowly at a slightly lower temperature, four to eight hours at a more forgiving 110°F/43°C.

The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.

Does cooking yogurt longer make it thicker? ›

If you heat the milk to 195°F / 90°C and hold it there for ten minutes, the yogurt will be milder and thicker when it sets, and will have a bit more of a cooked milk taste. What is the reason for holding the temperature at 195°F / 90°C for ten minutes using the “High-Low” method?

Vietnamese yogurt is tangier and creamier than regular yogurt. The largest difference from the typical yogurt-making process is adding condensed milk.

While any type of yogurt can fit in a healthy diet, Greek yogurt and skyr (Icelandic yogurt) are the healthiest choices because they tend to be lower in sugar and higher in protein, says registered dietitian Jamie Nadeau.

INGREDIENTS FOR SỮA CHUA

The ratio of condensed milk to regular milk is 1:3. To save money or reduce dairy consumption, some people will also use water instead of milk. If you use water, change the the ratio to 1:2.5 to prevent the yogurt from being too runny.

BOOSTING THE FAT CONTENT

The fat in yogurt is part of what makes it thick, so using whole milk will result in a thicker yogurt than skim milk. You can also add cream to the milk or use it in place of milk to increase the fat content.

It's totally normal for whey to pool up in yogurt, so there's not much you can do to prevent it, say Fletcher and Sauceda. You can, however, be rest assured that the watery stuff isn't compromising the safety of your snack: Whey rising to the top has nothing to do with spoilage.

The water is just a sign of separation, where the solids are no longer fully emulsified with the whey. Give it a bit of a stir or pour off the extra whey and you're good to go! Is the liquid formed usually on yogurt safe to consume? Yes, it is just whey.