Recipe(tried): Vietnamese Yogurt

VIETNAMESE YOGURT

"I made this recipe today for the first time and it's really good. It has a delicate sweet / sour flavor combination. It's not as sour or as tart as regular yogurt. I really like it. The finised product has a delicate sweet / sour taste, but doesn't taste heavily of sweetended condensed milk. You can eat it for breakfast or as a dessert."

1 (14 oz) can sweetened condensed milk
2 cups boiling water
1 (14 oz) can evaporated milk (or 1 1/3 cups fresh milk - I used fresh milk)
2/3 cup regular plain yogurt (used as a starter)

Heat 2 cups of water to boiling. Remove from heat and stir in sweetened condensed milk. Whisk until the sweetended condensed milk is completely mixed. Set aside and allow to cool to 105 degrees F or below.

In another bowl, mix 2/3 cup regular plain yogurt into the evaporated or fresh milk. Whisk well until the yogurt is completely mixed and no lumps remain.

Check the water/condensed milk mixutre and make sure it's 105 degrees F or lower. Any higher and you will kill the yogurt starter and the recipe will fail.

If temperature is right, whisk the water/sweetended condensed milk and the yogurt/milk together until they are completely mixed.

If you have a yogurt maker, incubate for 6-hours, until the Vietnamese yogurt is set up (thickened) and has a sweet / sour / tart taste. It's not sour like regular yogurt.
The finished product is not thick like regular yogurt, but more like a milkshake in consistency.

If you don't have a yogurt maker, heat your oven to 200 F and TURN IT OFF. Place yogurt mixture in a large bowl and cover with plastic wrap. Place in the TURNED OFF oven for 6-hours. Leave oven lightbulb on, it will help to keep the incubating yogurt warm.

Place finished Vietnamese Yogurt in fridge and chill before serving.

Makes about 4 cups
Source: Antilope, Recipe Secrets