Instant Pot Vietnamese Yogurt (Pandan, Ube & Original Flavors)
Homemade Vietnamese-style yogurt made in the Instant Pot using its Yogurt function, in three flavors: Pandan, Ube and Original. Makes 12 servings. US|METRIC.
Nutritionper 100 gāŗ
Ingredients
| 1.54 liters | Pasteurized milk (Ultra-) | |
| 307 milliliters | Sweetened condensed milk (can of) | |
| 79 milliliters | Plain yogurt (with live active cultures) | |
| 1/4 teaspoon | 1.3 ml | Flavoring (Pandan) |
| 1/4 teaspoon | 1.3 ml | Flavoring (Ube) |
| 1/4 teaspoon | 1.3 ml | Coconut extract |
Instructions
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In a large bowl, add 1/3 Cup Plain Yogurt and 1/4 Cup Ultra-Pasteurized Milk and stir with a whisk very well until it's smooth. Add 14 oz can of Sweetened Condensed Milk and another 1/4 Cup Ultra-Pasteurized Milk and stir with a whisk until it's well combined and extremely smooth. Add the rest of the 6 Cups of Ultra-Pasteurized Milk, stir until it's smooth and homogenous. I mix it this way to ensure the yogurt turns out smooth, if the yogurt and sweetened condensed milk are not mixed in well you will have grainy yogurt.
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Measure out 2 2/3 Cups of the mixture, add 1/4 Teaspoon Pandan Flavoring and stir well - pour into yogurt jars. Measure out 2 2/3 Cups of the mixture, add 1/4 Teaspoon Ube Flavoring, 1/4 Teaspoon Coconut Extract and stir well - pour into yogurt jars. Pour the plain mixture into yogurt jars - put lids on all the yogurt jars. Add 1 Cup of Water to the Instant Pot and stack the jars into the pot (you don't need a trivet).
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Choose the Yogurt button, set for: 9 Hours for sweet; 13 Hours for tart; 18 Hours for more tart. When it's done, refrigerate for at least 4 hours before serving. Enjoy!