My first taste of Vietnamese yogurt a few years back instantly brought a smile to my face. It was so smooth and silky that it tickled my senses. The flavor was rich and light at the same time. The luxurious flavor of condensed milk is contrasted by the tart yogurt culture: pure balance. Hmmm, I wonder which came first, Yoplait or Vietnamese yogurt...
American style yogurt making requires clean glass containers. I found that plastic works just as well. Vietnamese yogurt should be made in individual, super-clean cups, since any agitation will soften the yogurt, undermining its special texture.
I could not get anyone to tell their secret on how to make it and there were no books I could find that had the recipe. So I did some preliminary research and Ari, my sous chef really led the charge in figuring this one out. A word of advice, follow the recipe exactly. The temperatures listed are there for a reason, certain bacteria need to grow, others not. Get organized and try this one—it’s amazing.
© 2008 Robert Danhi. All rights reserved.