Bạn đang xem bài viết Instant Pot Vietnamese Yogurt Recipe được cập nhật mới nhất ngày 20/05/2022 trên website Raffles-hanoi.edu.vn. Hy vọng những thông tin mà chúng tôi đã chia sẻ là hữu ích với bạn. Nếu nội dung hay, ý nghĩa bạn hãy chia sẻ với bạn bè của mình và luôn theo dõi, ủng hộ chúng tôi để cập nhật những thông tin mới nhất. Cho đến thời điểm hiện tại, bài viết này đã đạt được 7,128 lượt xem.
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For years, that meant we were amassing a collection of yogurt tubs. My mom loved those tubs for freezing food and I took to gifting her frozen pho broth in recycled yogurt tubs. She got so many tubs that she re-gifted empty tubs to her friend, Mrs. Nha.
Earlier this year, I investigated buying a yogurt maker. Why keep going to Costco for half-gallon tubs of yogurt, especially when my mom had had enough of the recycled tubs?
The yogurt makers on the market are about $100 and my husband questioned how often I would use it before I got bored. I reminded him of the starter that I grew and maintained for years by baking us weekly loaves of walnut bread. He reminded me of how we had it babysat when we when on vacation.
I kept thinking about yogurt makers but then came the Instant Pot, which has a yogurt function. I was eager to try it out and looked to my friend and cookbook author Cheryl Sternman Rule for insights. She wrote an amazing cookbook about yogurt and at her website, chúng tôi , she had instructions for using the Instant Pot to make yogurt.
For regular, plain yogurt, there are only two (2) ingredients:
- Milk – Cheryl suggested organic milk for making yogurt and through rounds of testing, I found that you can use low-fat milk or full-fat milk. I like full-fat milk (surprise!) for its rich flavor.
- Yogurt starter – Choose one that’s full of live, active cultures. I used the Costco yogurt because it was a very natural product, made with few ingredients. For the first batch, use purchased yogurt. Subsequent batches can be started with yogurt saved from prior DIY batches.
On my last trip to Vietnam, I noticed that the yogurt tended to be sweeter than I remembered. It was also on the runny side. Once home, I tried adding sweetened condensed milk to yogurt and it was okay but the sweet richness of the condensed milk wasn’t fully integrated with the yogurt.
I was curious about adding condensed milk to the IP yogurt, so I made a batch of yogurt and just poured in some condensed milk (I keep it in a jar in a fridge). The half gallon of milk changed flavor with just 1/2 cup of sweetened condensed milk; I thought I’d have to add more.
I went through my regular steps to make yogurt and the next morning… Voila! The yogurt had a sweet lilt. My husband tasted it and remarked, “This doesn’t seem like regular yogurt.” Of course not, it’s Vietnamese yogurt!
Whether you’re making regular or Vietnamese yogurt, it’s simply about following this blueprint:
The Instant Pot can help you do that because it will regulate the temperature. I start a batch in the afternoon or evening and wake up to a pot of yogurt for breakfast. There’s little guesswork or monitoring involved. Cooking while you sleep is fabulous!
The tricks involve working all the buttons and gauging temperature, which I zero in on with a Thermo-Pro instant-read digital thermometer . At first, I was using a regular dial thermometer and it wasn’t pcise enough.
To ensure a thicker yogurt, Cheryl has you continue to keep the milk heated for a few minutes after the initial pasteurization. I do that for 5 to 8 minutes via the Saute function. The extra heating induces evaporation so the milk is richer and the yogurt is thicker. Do that with the lid off. The other night I left the lid partially covered and had an accident because the milk did boil.
To cool the milk without getting a film on top, set the milk in a sink of water so there’s enough water to come the sides of the pot — at least the same level as the milk. The photo below is from a one-gallon batch of yogurt. (If your sink is large, use an ice bath and stir the pot now and then.)
When fresh and warm, yogurt will seem rather thin. It will thicken in the fridge but if you want very thick yogurt, strain it through cheesecloth or muslin or paper towel; occasionally whisk to evenly strain and create a creamy texture. The fabric I used below is very thin muslin (you could use it for curtain sheers). The straining time depends on the yogurt quantity and temperature when you strain it. Just eyeball it.
How does Vietnamese yogurt compare to regular yogurt? The color of Vietnamese yogurt is on the buff side, rather than the off-white side. It’s a subtle difference that’s hard to see in this iPhone photo I took.
What’s more interesting to note is the texture. Strained regular yogurt is on the right. I didn’t strain the Vietnamese yogurt on the left because it’s not traditionally super thick. However what I made was creamy, tangy and a touch sweet with the goodness of sweetened condensed milk. It captured the quality and quirk of Vietnamese yogurt.
Double the quantity after you get comfortable with making the recipe. It’ll be good anyway you do it. I never thought I’d type this but the Instant Pot makes yogurt super duper easy and fun.
Instant Pot Vietnamese Yogurt
Courses breakfast, lunch, dinner
If you have Instant Pot yogurt tips or Vietnamese yogurt tips, do share them!
Related post: How to make great rice in the Instant Pot
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Cập nhật thông tin chi tiết về Instant Pot Vietnamese Yogurt Recipe trên website Raffles-hanoi.edu.vn. Hy vọng nội dung bài viết sẽ đáp ứng được nhu cầu của bạn, chúng tôi sẽ thường xuyên cập nhật mới nội dung để bạn nhận được thông tin nhanh chóng và chính xác nhất. Chúc bạn một ngày tốt lành!