Guest Author - Teresa Coates
Vietnamese Yogurt, also known as sua chua or da ua, is a sweeter variation of the yogurt we know in the States. If you have a Vietnamese grocery or a restaurant that serves it, count your lucky stars, but if not�here's how to make your own (courtesy of a Vietnamese friend).
8-10 ounces of plain yogurt (if you can start with sua chua, all the better, but the grocery store variety will work)
14-ounce can of condensed milk
1 can boiling water
2 cans very warm whole milk
Boil some water in a tea kettle or large saucepan. In a heat-safe bowl, pour the can of condensed milk into a heat-safe bowl, then using the empty can as a measuring cup, add one can of boiling water and stir with a wooden spoon until condensed milk has completely mixed with the water.
Stir in 8-10 oz. of yogurt and continue to stir, mixing until there are no small chunks of yogurt left. Stir in 2 cans of milk (using the condensed milk can as the measure) until thoroughly mixed. Now, you've got your yogurt mix.
Using small baby food jars, custard dishes or plastic cups, pour the yogurt into each cup and place them in a deep pan or tall soup pot as each is filled. When all the bottles have been filled, pour boiling water around the bottles until it reaches the necks of the bottles. Be careful to not get any water in the yogurt.
Now cover the pan with a towel or two, making sure that it doesn't touch the tops of the yogurt (one reason a tall soup pot is a good choice). Let it stand for four hours, doing its culturing bit, then remove from the pan, screw on the lids and stick them in the fridge. Refrigerate overnight or for at least four hours before eating. It'll develop a sort of dry crust, that's normal.
Make sure to save one bottle aside to use for the next batch, if you can resist eating it all! It's best cold, but can be allowed to warm up and then pour over fruit. Or use add some pineapple, bananas, mango or whatever fruit you want, put it all in the blender and mix for a tropical fruit smoothie.