Da Ua (pronounced “yah wu”) is a casual term for Vietnamese yogurt; the formal term is Sữa chua. Vietnamese yogurt is equal parts tangy, funky, and sweet, thanks to the use of condensed milk. It’s creamier and less thick than Greek yogurt. If you’ve never tried it, think Pinkberry frozen yogurt in creamy yogurt form. If you grew up eating da ua like I did, this recipe will hit home. Be patient whenever you’re fermenting food — it takes a lot of attention to detail and patience.
I’ve learned a lot since making the video below — piecing together instructions in Chinese and Vietnamese, sorting out whether the aunties meant Fahrenheit or Celsius, and testing it myself until the steps were clear. Watch the video for visual reference, but follow the written instructions for exact temperatures.
Ingredients (in ratios)
1 part condensed milk
1 part yogurt (as starter)
3.5 part whole milk
Ingredients (in measurements)
14 oz condensed milk
14 oz yogurt
49 fl oz whole milk
*Pro tip: just pour the condensed milk out first and use the container to measure everything else*
Instructions
1. Mix condensed milk and yogurt starter.
2. Add the milk and continue mixing until the yogurt mixture is smooth, with no clumps.
3. Use the double boiler method to heat the mixture: bring a pot of water to near boiling, then turn down the heat. Place the bowl of yogurt mixture on top of the pot of hot water. Heat the yogurt mixture to 100–110°F.
4. Stir the yogurt mixture continuously in one direction only, slow and steady, making sure it doesn’t stick to the sides of the bowl.
5. Once the yogurt mixture reaches 100–110°F, pour it through a strainer to remove any clumps.
6. Pour the yogurt mixture into its own jar.
7. In an insulated box or cooler, place a rack at the bottom.
8. Add 120–125°F hot water to the cooler, up to the rack.
9. Place the yogurt jar on top of the rack, making sure the water doesn’t touch it.
10. Close the lid of the cooler and let the yogurt ferment for 8–12 hours.
11. If it isn’t sour enough after 12 hours, leave it in for another 3–6 hours.
12. Refrigerate to stop the fermentation process and lock in the flavor.
Additional Notes
- I prefer Longevity brand sweetened condensed milk.
- You can use any type of whole milk — my mom usually goes for Kirkland brand since she makes these in huge batches.
- For yogurt starter, it’s ideal to get Vietnamese yogurt from a local shop. If that’s not available, you can use any store-bought plain yogurt.
Trouble Shooting
How come my yogurt isn’t sour enough?
Let it ferment longer. If the water has cooled too much, swap it out for warmer water. I’ve also noticed that yogurt held in glass containers takes longer to ferment than yogurt in plastic containers.
Why is the texture clumpy instead of smooth?
This usually means the water in the double boiler was too hot. Next time, use a thermometer to keep the temperature in check.
manny.blog 