This looks so delicious, I love me some yoghurt and I appreciate the face that you shared not only the yoghurt recipe but also the popsicle one. Oh and your voice is so soothing : 3 Thank you for sharing this :D
***** My pleasure. I am glad you liked the recipe. The popsicles are my favorite. It's always warm here in Southern California so I always have these in the freezer ready to enjoy.
Mai Van Hi Mai, chi mua tren Amazon. Em xem 2 cai link sau: Ball Jar Crystal, Jelly Jars with Lids and Bands, 8-Ounce, Quilted, Set of 12 www.amazon.com/gp/product/B00B80TJUI/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00B80TJUI&linkCode=as2&tag=runawayriceyt-20&linkId=ZR424A5WOLJX6EMB iGrill2 Bluetooth Thermometer www.amazon.com/gp/product/B00NC4KU42/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00NC4KU42&linkCode=as2&tag=runawayriceyt-20&linkId=MHLJE4S6LZABZVKU
Such a great video, Trang. I started making my own yogurt years ago and have learned quite a lot through trial and error. Figured I'd pass on what I've learned. Basically, for about half a gallon or so of yogurt, you really only need about 1 tsp or so of starter. I had always used about half a cup of plain yogurt from the grocery store until an Indian friend told me that was too much. I figured she grew up in a yogurt-making culture so she should know. And lo and behold, using the 1 tsp she gave me from her batch, I was able to make about half a gallon of yogurt. Another friend from the Middle East told me to heat up my milk and then let it cool down a bit then test it with a clean pinky finger by holding it in the milk for 10 seconds. When I can hold it for that long, then it's time to "incubate" the bacteria. Her family makes yogurt for sale at their Mediterranean restaurant where I saw her mom wrapping the big pots of yogurt up tightly with thick blankets. The secret is, once wrapped tightly, do not disturb or move the yogurt in any way or it won't set right. I typically let mine incubate for about 6-7 hours to get a really thick and tart yogurt. You can strain the yogurt through a cloth bag to get more Greek-like yogurt or labneh (a yogurt cheese...something I learned from a Lebanese ex). I always use whole milk, but my friend's mom uses half-and-half to make the yogurt that they sell.
BTW, if you ever make kefir, kombucha, or kimchi, I also have experimented and can pass along my "wisdom". As you can tell, I went through a fermentation phase. LOL
Doodah Gurl Hi DG, I appreciate you sharing your knowledge, tips and tricks. It sounds like you have a lot of experiencing making yogurt at home. I will definitely try using less yogurt next time for the starter. My yogurt is a simple base recipe with lots of room for options and alternatives so I encourage others to experiment. Thanks again for sharing! :)
Loving your videos!! I'm on a marathon of watching them!! By chance, have you tried replacing the milk portion with almond milk ? Do you think that would work?
+TheHappyangel8 Hi! I am glad you're enjoying the videos. Don't forget to take water breaks during your marathon :) I tried a small batch with almond milk. It was a bit loose after 4 hours which I didn't mind. It was still delicious. Next time, I'll leave it for a few more hours. I hope you give it a try and let me know how it turns out for you. :)
I made it several times using your recipe. It was good in general, but I could not make it consistently the same. Sometimes it was a little grainy. How do I improve it? Thanks.
Hi chị, Thank you for sharing your recipe, can I substitute almond milk instead of regular milk? I used your recipes a lot and successful every times. Once again I like to thank you for sharing great recipes.
I understand that first time making this we need to add yogurt (we bought from store), what I need to know is for the next time we make, can I just add one portion yogurt that we make into the recipe? After all we made yogurt already...
Hi chi Trang minh cam on chi cach huong dan u yogurt cua chi minh da thanh cong rat nhanh ma du do chua Chuc chi va gia dinh nhieu suc khoe hanh phuc .
Hei Trang yogurt bạn hướng dẫn cách làm bàng sữa đặc có đuong rất ngon, nhưng sao nó o được chua lắm nhung rất ngon và min, nhà minh ai cững thích, cám ỏn bạn nhiêu nhé.🙂
Hi Loi, glad you like the recipe. If you would like it more tart, you can let it rest for longer up to 12 hours. The longer it rests the more tart it will be. Good Luck!
vvnusa1 Hi! I purchased the jars from Walmart and the cups from Amazon. I've posted the links in the description box. Let me know if you have any questions.Thanks!
Hi Tammy, any grocery store would have it. Look at the label and make sure it says "live and active cultures" Here are some common brands: Chobani, Dannon, Yoplait, Fage, Stonyfield and Siggi. Good Luck!
Hi chị, em rất thích xem các clip của chị hướng dẫn nấu ăn, chị hướng dẫn rất tận tình. Lần này em lại thành công với món yaourt theo cách hướng dẫn của chị. Theo 1 nguồn hướng dẫn khác, sau khi bật oven đạt 170F, thì tắt lò và để yaourt qua đêm thì sẽ yaourt đăc (không cần để yaourt trong khay nước ấm, không cần bật đèn), nhưng yaourt không bao giờ đặc hoàn toàn, vẫn còn long, em toàn phải làm yaourt đá để ăn.Khi xem chị hướng dẫn, yaourt được để trong 1 khay nước ấm, và đèn oven vẫn bật , để trong oven 5h, sau đó để vào tủ lạnh ít nhất 4h, thì kết quả là yaourt rất đặc, ăn rất ngon. Em cám ơn chị rất nhiều.
+Rose Cám ơn em ghé channel để lại những cảm nghĩ đẹp. Khi thực hiên những video hướng dẫn nấu ăn Trang luôn mong muốn các bạn thành công. Sự thành công và những chia sẻ của các bạn là đông lực để Trang tiếp tục. :)
Cô ơi khi con làm sữa chua cái bị đọng dưới đáy hũ chứ ko hoàn toàn hoà vào sữa chua mình làm. Dù sữa chua làm ra ăn vẫn ngon, đặc có điều ko chua lắm con nghĩ do phần kia chưa tan đều. Lý do là gi vậy cô?
Hi Khanh, please make sure you combine the milk and yogurt well. Whisk together and make sure it's free of lumps. Straining also helps to make it smooth. If you'd like your yogurt to be more tart, you can let it rest for longer, 8-12 hours. I hope that helps!
Hi Chi! Can I make this without a food thermometer? This is one of my fave! I'm so in love with your channel. Most of my cooking are from your channel. Thank you!
You can but you have to be careful when testing the milk. 110 degrees is hot but you should be able to stick your finger in the milk. If you pull your finger out right away, it's too hot. Be careful and good luck!
Hi cô, I am going to make thid but I don't have the thing that you put into the milk while boiling it to see the temperature, can you tell me how to recognize the temperature? Thank you
Hi Phuong, heat the milk until it just starts to boil. Now let it cool for about an hour. When you can put your finger in the milk and hold it for 10 seconds comfortably the temperature is about right. The milk should still be hot but not scalding. Hope that helps!
RunAwayRice thank you so much, I am going to do it this weekend 😀 one more question: I should use whole milk for the second recipe with condensed milk, right?
Hi chị, thank you for the new recipe. I tried to make yogurt before but always failed when I used the plain yogurt bought from the normal grocery store. but I got good result if I used the yogurt bought from Asian/Vietnamese store. Asian store isn't anywhere near me so I just gave up on making yogurt. I will try to find the live and active culture yogurt in local grocery store to make yogurt again follow your recipe.
May Lily Hi May Lily, I hope you will give my recipe a try. It's really easy but the key is to use the active cultures. Wishing you much success and please stop back to share your results. :)
RunAwayRice hi chị, I tried to make yogurt last night. I used 1% milk and condense milk. I left it overnight so it's denser, but not as tart as I liked. i will try to make it for several more time to adjust.
May Lily Hi May, you may want to leave even longer than overnight if you would like it more tart. Also the condensed milk reduces the tartness so you may want to cut back on that. Good Luck!
I especially love the easy frozen yogurt Popsicles. Definitely want to make that for the summer.
TabiEats Thanks! It's getting warm here already so these are really nice treats! :)
Video của cô dễ hiểu và giọng của cô hay quá ;)
+Ivy Mu Thank you em!
This looks so delicious, I love me some yoghurt and I appreciate the face that you shared not only the yoghurt recipe but also the popsicle one. Oh and your voice is so soothing : 3 Thank you for sharing this :D
***** My pleasure. I am glad you liked the recipe. The popsicles are my favorite. It's always warm here in Southern California so I always have these in the freezer ready to enjoy.
hi,chi Trang
co the cho em biet web nao de mua hu dung yogurt? do do nhiet do chi mua o dau? cam on chi rat nhieu.
Mai Van Hi Mai, chi mua tren Amazon. Em xem 2 cai link sau:
Ball Jar Crystal, Jelly Jars with Lids and Bands, 8-Ounce, Quilted, Set of 12 www.amazon.com/gp/product/B00B80TJUI/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00B80TJUI&linkCode=as2&tag=runawayriceyt-20&linkId=ZR424A5WOLJX6EMB
iGrill2 Bluetooth Thermometer www.amazon.com/gp/product/B00NC4KU42/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00NC4KU42&linkCode=as2&tag=runawayriceyt-20&linkId=MHLJE4S6LZABZVKU
Long time no see :O. Good to have you active again ^^ I love your recipies.
Best Regards all the way from Portugal.
luftair Hi!! It's great to "see" you again. Thanks for stopping by to say "hi".
Such a great video, Trang. I started making my own yogurt years ago and have learned quite a lot through trial and error. Figured I'd pass on what I've learned. Basically, for about half a gallon or so of yogurt, you really only need about 1 tsp or so of starter. I had always used about half a cup of plain yogurt from the grocery store until an Indian friend told me that was too much. I figured she grew up in a yogurt-making culture so she should know. And lo and behold, using the 1 tsp she gave me from her batch, I was able to make about half a gallon of yogurt. Another friend from the Middle East told me to heat up my milk and then let it cool down a bit then test it with a clean pinky finger by holding it in the milk for 10 seconds. When I can hold it for that long, then it's time to "incubate" the bacteria. Her family makes yogurt for sale at their Mediterranean restaurant where I saw her mom wrapping the big pots of yogurt up tightly with thick blankets. The secret is, once wrapped tightly, do not disturb or move the yogurt in any way or it won't set right. I typically let mine incubate for about 6-7 hours to get a really thick and tart yogurt. You can strain the yogurt through a cloth bag to get more Greek-like yogurt or labneh (a yogurt cheese...something I learned from a Lebanese ex). I always use whole milk, but my friend's mom uses half-and-half to make the yogurt that they sell.
BTW, if you ever make kefir, kombucha, or kimchi, I also have experimented and can pass along my "wisdom". As you can tell, I went through a fermentation phase. LOL
Doodah Gurl Hi DG, I appreciate you sharing your knowledge, tips and tricks. It sounds like you have a lot of experiencing making yogurt at home. I will definitely try using less yogurt next time for the starter. My yogurt is a simple base recipe with lots of room for options and alternatives so I encourage others to experiment. Thanks again for sharing! :)
Doodah Gurl That's awesome. I love kombucha and have been experimenting with this as well. :)
Wonderful recipe ! Love the popsicles can't wait to make this. Thank you
The Popsicles are a really nice treat to have on hand when you need a healthy snack :)
Loving your videos!! I'm on a marathon of watching them!! By chance, have you tried replacing the milk portion with almond milk ? Do you think that would work?
+TheHappyangel8 Hi! I am glad you're enjoying the videos. Don't forget to take water breaks during your marathon :) I tried a small batch with almond milk. It was a bit loose after 4 hours which I didn't mind. It was still delicious. Next time, I'll leave it for a few more hours. I hope you give it a try and let me know how it turns out for you. :)
3 cup of milk can I did 2 cup of milk and 2/3 cup condense milk and 2/3 cup plain yorgurt thankyou chi
I made it several times using your recipe. It was good in general, but I could not make it consistently the same. Sometimes it was a little grainy. How do I improve it? Thanks.
Hi Andrea, are you using the yogurt from previous batches for the batches that are a bit grainy? It helps to use fresh yogurt for the starter.
Hi chị,
Thank you for sharing your recipe, can I substitute almond milk instead of regular milk?
I used your recipes a lot and successful every times. Once again I like to thank you for sharing great recipes.
Almond milk yields a loose yogurt but is still really good. Make a small batch and see if you like it.
I understand that first time making this we need to add yogurt (we bought from store), what I need to know is for the next time we make, can I just add one portion yogurt that we make into the recipe? After all we made yogurt already...
Definitely, that's exactly what I do. Good Luck!
Hi chi Trang minh cam on chi cach huong dan u yogurt cua chi minh da thanh cong rat nhanh ma du do chua Chuc chi va gia dinh nhieu suc khoe hanh phuc .
Hi Davin, I am so glad to hear you were successful with this recipe. Thank you for taking the time to share your comments!
Hei Trang yogurt bạn hướng dẫn cách làm bàng sữa đặc có đuong rất ngon, nhưng sao nó o được chua lắm nhung rất ngon và min, nhà minh ai cững thích, cám ỏn bạn nhiêu nhé.🙂
Hi Loi, glad you like the recipe. If you would like it more tart, you can let it rest for longer up to 12 hours. The longer it rests the more tart it will be. Good Luck!
Cám ỏn Trang nhiều lắm
Thanks for the recipe! Where did you get all that cup and jar with lid?
vvnusa1 Hi! I purchased the jars from Walmart and the cups from Amazon. I've posted the links in the description box. Let me know if you have any questions.Thanks!
Thankssss and would you please tell me where do you buy the life and active cultures Greek yogurt in US ...
Hi Tammy, any grocery store would have it. Look at the label and make sure it says "live and active cultures" Here are some common brands: Chobani, Dannon, Yoplait, Fage, Stonyfield and Siggi. Good Luck!
Thanksssssss
C cho e hoi bat den oven la Sao ah?vi oven nha e nho ko co den chi co Che do stay on,thi co phai Che do do ko ah?em cam on c nhieu
Ohh ... Yummy
I love it ... I'm gonna try this
Thanks for your recipe
Thumbs up
Sammy Sakura Thanks Sammy! This recipe will be very easy for you. Enjoy!
A
Hi co, thanks for the video. Could you make a video of coconut cream yogurt please?
+ly nguyen Hi Ly, I will add to the list for upcoming videos! Thanks for stopping by.
+RunAwayRice thank you so much Co!
Hi chị, em rất thích xem các clip của chị hướng dẫn nấu ăn, chị hướng dẫn rất tận tình. Lần này em lại thành công với món yaourt theo cách hướng dẫn của chị. Theo 1 nguồn hướng dẫn khác, sau khi bật oven đạt 170F, thì tắt lò và để yaourt qua đêm thì sẽ yaourt đăc (không cần để yaourt trong khay nước ấm, không cần bật đèn), nhưng yaourt không bao giờ đặc hoàn toàn, vẫn còn long, em toàn phải làm yaourt đá để ăn.Khi xem chị hướng dẫn, yaourt được để trong 1 khay nước ấm, và đèn oven vẫn bật , để trong oven 5h, sau đó để vào tủ lạnh ít nhất 4h, thì kết quả là yaourt rất đặc, ăn rất ngon. Em cám ơn chị rất nhiều.
+Rose Cám ơn em ghé channel để lại những cảm nghĩ đẹp. Khi thực hiên những video hướng dẫn nấu ăn Trang luôn mong muốn các bạn thành công. Sự thành công và những chia sẻ của các bạn là đông lực để Trang tiếp tục. :)
in other videos they tell us to cover the top of yogurt in oven do we skip that step here?
Also, if we accidentally burn the milk it's still ok to continue right? Or does burnt milk cause black dots or is that something contaminated?
Hi em, strain the milk to remove any burnt milk. Good Luck!
so the black dots aren't mold right?
Not if you used fresh milk. It sounds like bits of burnt milk. I alway say "if in doubt, throw it out." Good luck!
Cô ơi khi con làm sữa chua cái bị đọng dưới đáy hũ chứ ko hoàn toàn hoà vào sữa chua mình làm. Dù sữa chua làm ra ăn vẫn ngon, đặc có điều ko chua lắm con nghĩ do phần kia chưa tan đều. Lý do là gi vậy cô?
Hi Khanh, please make sure you combine the milk and yogurt well. Whisk together and make sure it's free of lumps. Straining also helps to make it smooth. If you'd like your yogurt to be more tart, you can let it rest for longer, 8-12 hours. I hope that helps!
Will 2% milk work for the Vietnamese style yogurt? Thanks!
Anita Y Yes, 2% milk works with the Viet-style recipe too. :)
Hi Chi! Can I make this without a food thermometer? This is one of my fave! I'm so in love with your channel. Most of my cooking are from your channel. Thank you!
You can but you have to be careful when testing the milk. 110 degrees is hot but you should be able to stick your finger in the milk. If you pull your finger out right away, it's too hot. Be careful and good luck!
i'm going to try this tomorrow! can you pls post a video of the chicken rice salad?its cooked with turmeric and vietnamese mint
+ma. jocelyn orbista How did the yogurt turn out for you? Yes, I will add your request to the list--it's a good one!
Hi cô, I am going to make thid but I don't have the thing that you put into the milk while boiling it to see the temperature, can you tell me how to recognize the temperature? Thank you
Hi Phuong, heat the milk until it just starts to boil. Now let it cool for about an hour. When you can put your finger in the milk and hold it for 10 seconds comfortably the temperature is about right. The milk should still be hot but not scalding. Hope that helps!
RunAwayRice thank you so much, I am going to do it this weekend 😀 one more question: I should use whole milk for the second recipe with condensed milk, right?
This is so good and easy to make
Michelle Ma Did you give the recipe a try or planning to make this soon?
I already gave it a try and it was delicious
Michelle Ma Yeah! I am happy to hear you were successful :)
Hi Trang, for the vietnamese yogurt recipe, can I use skin milk instead? thx
Hi, I recommend milk with at least 1% milk fat. Skim milk results in a watery yogurt.
Thanks!
Hi chị, thank you for the new recipe.
I tried to make yogurt before but always failed when I used the plain yogurt bought from the normal grocery store. but I got good result if I used the yogurt bought from Asian/Vietnamese store. Asian store isn't anywhere near me so I just gave up on making yogurt. I will try to find the live and active culture yogurt in local grocery store to make yogurt again follow your recipe.
May Lily Hi May Lily, I hope you will give my recipe a try. It's really easy but the key is to use the active cultures. Wishing you much success and please stop back to share your results. :)
RunAwayRice hi chị, I tried to make yogurt last night. I used 1% milk and condense milk. I left it overnight so it's denser, but not as tart as I liked. i will try to make it for several more time to adjust.
May Lily Hi May, you may want to leave even longer than overnight if you would like it more tart. Also the condensed milk reduces the tartness so you may want to cut back on that. Good Luck!