Instant Pot Vietnamese Yogurt Recipe – Pandan, Ube & Original Flavors

November 20, 2020Van

Prep time: 10 minutes

Cook time: 9 hours

Serves: 12

What is Vietnamese Yogurt? Yogurt has been made for thousands of years, but Vietnamese people only started making yogurt a little over a century ago when it was introduced to them by the French during their occupation. There wasn’t fresh milk readily available in Vietnam so they used sweetened condensed milk, the yogurt would turn out sweet, tart and creamy. So the two things that make Vietnamese yogurt distinct is the use of sweetened condensed milk and incubating in single serving jars which protects the thick creamy texture. This yogurt recipe is made using a fool proof no-boil method with Ultra Pasteurized, you can make 3 flavors in one batch – Original, Pandan and Ube!

You can usually find Pandan (order here) and Ube (order here) flavoring at any Vietnamese market. I also added McCormick Coconut Extract to the ube yogurt because those two flavors go hand in hand.

Instant Pot Vietnamese Yogurt Recipe - Pandan, Ube & Original Flavors

I used these cute 4oz yogurt jars (order here), but you can use any glass jars Instant Pot Vietnamese Yogurt Recipe - Pandan, Ube & Original Flavors

Instant Pot Vietnamese Yogurt Recipe - Pandan, Ube & Original Flavors

Be sure to click on the accessories list below to get the most out of your Instant Pot.

Instant Pot Vietnamese Yogurt Recipe - Pandan, Ube & Original Flavors

November 20, 2020 Van

Prep time: 10 minutes
Cook time: 9 hours

Serves: 12

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Ingredients

6½ Cups Ultra-Pasteurized Milk
14 oz can of Sweetened Condensed Milk
⅓ Cup Plain Yogurt with live active cultures
¼ Teaspoon Pandan Flavoring
¼ Teaspoon Ube Flavoring
¼ Teaspoon Coconut Extract

Method

1)
In a large bowl, add ⅓ Cup Plain Yogurt and ¼ 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 ¼ 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.
2)
Measure out 2⅔ Cups of the mixture, add ¼ Teaspoon Pandan Flavoring and stir well – pour into yogurt jars. Measure out 2⅔ Cups of the mixture, add ¼ Teaspoon Ube Flavoring, ¼ 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).
3)
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!

↓ Supplies to make this recipe ↓

2 Comments

Lynette

March 3, 2023 at 12:55 pm

Hi Van! I make your Oui vanilla yogurt recipe all the time and absolutely LOVE it! I would like to try making this Vietnamese yogurt. Do you recommend whole milk or 2% or less for milk fat content? And what brand of plain yogurt do you recommend using for the culture? When we make the Oui copycat yogurt and use the Oui yogurt for the culture, it always comes out thick and creamy. My brother tried Fage yogurt for the culture and it came out thin and watery and needed to be strained. Do you have a preferred yogurt starter for this Vietnamese yogurt? Thank you so much!

Reply
1. Van
  
  March 3, 2023 at 2:03 pm
  
  Hi Lynette! Glad to hear that! I usually use whole milk, but you can use either. I like to use Siggi’s yogurt as a starter – it’s easy to find at any grocery store or Target
  
  Reply