Easy Instant Pot Vietnamese Yogurt (Sữa Chua/Da Ua)

By Vicky Pham · 540 min

Ingredients

Instructions

1. Warm the whole milk in a microwave-safe bowl for about 2 minutes, without going past 2 minutes, so it is warm but not hot enough to kill the yogurt culture.
2. Add the sweetened condensed milk, scraping all of it out, and whisk until fully dissolved.
3. Stir in the ½ cup of fresh plain yogurt starter.
4. Pour the mixture into small jars and cover them with lids, or with plastic wrap or foil if you have no lids. (Traditional option: pour into small food-safe plastic bags, twist to trap an air bubble, and tie shut with a rubber band.)
5. Stack the jars or bags in the Instant Pot and add water until it reaches two-thirds of the way up the jars on the bottom layer.
6. Set the Instant Pot to the yogurt setting, or if it has none, to sous vide at 110°F, and cook for 8 hours.
7. Carefully remove the yogurt and refrigerate for at least 4 hours, until completely chilled.

Summarized from Vicky Pham's video. Watch it for the details.

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