Instant Pot Vietnamese Yogurt Recipe – Pandan, Ube & Original Flavors – FOOD is Four Letter Word (2024)

FAQs

What is the yogurt function on an Instant Pot? ›

You can continue to cook the yogurt for 2 hours more for thicker, tangier yogurt. Refrigerate the yogurt in the Instant Pot insert for 4 hours or overnight.

The market in Vietnam is majorly driven by the rising awareness of health and wellness. As Vietnamese consumers become more health-conscious, there is a growing demand for nutritious and probiotic-rich foods, and yogurt fits this trend perfectly.

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.

To pasteurize your milk, first, pour 3 1⁄2 cups of milk straight into the stainless-steel insert of the Instant Pot, lock the lid on and set it on the vent (not sealing). Select the yogurt setting and adjust until it says boil, then let the pot start, and it will heat the milk.

I got my husband to taste the yogurt made in the IP against my usual home made one. My usual home made style was good but the one made in the IP was even better. It was thicker and tasted great. So as I said before, making yogurt in the IP is really worth the effort.

Place the lid on and let the yogurt incubate for 8 hours. Once the yogurt is ready, place it into a container and chill until ready to eat. You can also strain the yogurt in cheesecloth or a tea towel for a thicker texture.

One key point in yogurt making is that heating the milk before culturing determines part of the flavor and how thick the yogurt will be. If you just heat milk to 165°F / 74°C briefly and then cool, the yogurt will taste fresh, a little fruity, and will be thinner and more tart when it sets.

The yogurt does not set and is runny.

You perhaps added too much starter, which crowds the bacteria. In the case of starter, more is not better. Two tablespoons is enough to culture half a gallon of milk. You may not have incubated the yogurt long enough.

Why does my homemade yogurt have liquid on top? ›

The liquid that can occasionally be found on top of yogurt is whey. Whey is simply the water in milk/yogurt and can contain some minerals and nutrients including calcium and small amounts of protein. A slight separation of whey from the yogurt is natural and can either be stirred back into the yogurt or poured off.

It'll become more and more acidic as time goes by until it's too acidic to be pleasant eating though it can still be used for baking so long as it doesn't go mouldy. If you leave it for, say a day, instead of six or so hours, that's not going to be a problem, but if you left it for a week, it might be.

Yogurt Starter

Without it, you'll end up with a pot of warm milk. In general, you need 1 Tablespoon of starter per ½ gallon of milk. Too much starter can overcrowd the bacterial balance, leading to thin or lumpy yogurt.

If too much starter culture is used, the bacteria will be crowded and run out of food (lactose) before the yogurt is set. Too much starter can produce a sour taste, rather than the desired tart taste.

Ingredients: Cultured Grade A Reduced Fat Milk, Water, Sugar, Food Starch, Contains Less Than 1% Of Natural Flavors, Lemon Juice Concentrate, Vitamin D3. Live & Active Yogurt Cultures S. Thermophilus & L.

The main difference is in taste. Misti doi is sweet and slightly sour while regular yogurt is sour. The sweetness of misti doi is imposed by adding sugar or biscuits but sourness of regular yogurt is natural. Often misti doi causes acidity but regular yogurt doesn't normally.

The major raw materials used to make yoghurt include: Milk, Milk powder, Stabilizers, Sugar, Flavour, color and lactic cultured.

Three-ingredient drinkable yogurt (with options!)

Combine frozen fruit and kefir or yogurt and milk in a blender. Add honey or maple syrup as desired for added sweetness.