Formula_Volume_18_Iissue 1

COOK LIKE A SCIENTIST
Vietnamese Yogurt
Makes approximately 4 cups of yogurt..
Ingredients:
• 1 can sweetened condensed milk
• 2 cups of water (near boiling temperature)
• 1 cup milk (whole milk is suggested)
• 2/3 plain yogurt (or Vietnamese yogurt if available)
Instructions:
• Combine sweetened condensed milk and water. Whisk until a homogenous mixture is formed.
• In a separate bowl, whisk milk and yogurt together until smooth.
• Combine sweetened condensed milk and yogurt mixtures and whisk until smooth.
• Pour the mixture into storage containers.
• Fill a pot to approximately 1” of water and heat to near boiling point. In a separate pot or kettle, heat
up more water.
• Once the water bath is hot, turn off the heat source and put the filled yogurt containers into the
water bath. Add the water from the additional pot or kettle into the water bath as to fill the pot up to
near the top of the yogurt containers.
• Cover the pot with a towel and allow the yogurt to set. Once the water bath has completely cooled,
re-warm the water for approximately 3 to 4 minutes. After the water has cooled down after this
second heating the yogurt should be set (bathing time will be approximately 4 to 5 hours in total).
The lids can then be placed onto the yogurt containers and then be stored in a refrigerator until
being served.
HAVE A RECIPE TO SHARE?
WE MAY INCLUDE IT IN THE NEXT ISSUE OF THE FORMULA.
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