A Vietnamese yogurt, usually homemade, that brings a flavor of home to Vietnamese immigrants. I remember my mom and my aunt would make endless amounts of them in tiny bags that is then frozen.
This was my childhood before moving to the US so young.
- My Aunt.

Here are the ingredients and steps below to make 2 servings in about 8 hours!

Some equiptment that will be used as well are:

• a glass bowl (could be any bowl)
• an instant read thermometer
• a yogurt machine with jars

^* = Must contain live and active cultures

1

Combine about 25% of the milk and agar agar powder in a sauce pan and mix thoroughly. To warm and activate the agar agar, cook over medium heat until you hit a low boil for 1-2 minutes, then remove from heat.

2

In a large glass or microwave safe bowl, combine the condensed milk and about 25% (same amount used earlier) of the milk and microwave for two minutes on high so they incorporate and warm up a bit then stir well.

3

Combine both mixtures above in the large bowl, then add all the remaining milk.

4

Mix well and check the temperature to make sure it’s between 90-100 °F.

5

Combine both mixtures above in the large bowl, then add all the remaining milk.

6

Combine both mixtures above in the large bowl, then add all the remaining milk.

7

Combine both mixtures above in the large bowl, then add all the remaining milk.