InstantPot Vietnamese Yogurt (Da Ua)

Name: InstantPot Vietnamese Yogurt (Da Ua)
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Ingredients: 1 14 oz can sweetened condensed milk; 1 can boiling water; 2 cans of organic whole milk (or milk of your choosing); 1 can of plain yogurt with active cultures; 1 cup of water

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Prep Time: 10

Cook Time: 600

Total: 610

Servings: 15

Ingredients

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1 14 oz can sweetened condensed milk1 can boiling water2 cans of organic whole milk (or milk of your choosing)1 can of plain yogurt with active cultures1 cup of water

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Instructions

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Step 1

In a large mixing bowl, combine the sweetened condensed milk with boiling water until full dissolved. Then add milk and stir well. If you have a thermometer, measure the temperature of your mixture to ensure it is below 130 degrees Fahrenheit. Warning: Active cultures will die if exposed to temperature about 130 degrees. If you do not have a thermometer, use your best judgement and ensure the mixture is no longer hot but warm to the touch. If you are pouring in cold milk straight from the refrigerator you should be ok.

Step 2

Add plain yogurt and mix well. Pour mixture into clean glass jars. Cover jars with lids or foil.

Step 3

Add steaming trivet to InstantPot and 1 cup of water. Stack jars onto trivet. The jars can also be stacked on top of each other if needed. My InstantPot and recipe holds 16 of my jars.

Step 4

Close the lid, turn the vent to sealing, and press Yogurt option on InstantPot. Change time to 10 hours. When the yogurt is done incubating the screen will display “Yogt” instead of the usual keep warm time.

Step 5

Remove the yogurt jars from the InstantPot and transfer them into the refrigerator to cool until ready to consume.