Made with sweetened condensed milk, Vietnamese-Style yogurt is creamy and velvety, with a perfect sweet-tart balance.
Equipment
Large slow cooker
Whisk
Tea towels
Container
Fridge
Ingredients
8 cups (2 L) milk
1 can (300 mL) sweetened condensed milk
1/2 cup (125 mL) plain yogurt (with live and active cultures)
Directions
In large slow cooker set to low, cook milk for 2.5 hours. Turn off slow cooker; whisk in sweetened condensed milk and let cool for 3 hours.
Turn off and unplug slow cooker; whisk in yogurt. Cover with lid, then cover slow cooker with a few tea towels. Let stand for 8 to 12 hours (yogurt should be thickened and creamy). Transfer to container, cover and refrigerate.
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