Makes 18 to 20 (4 ounce) da ua jars or 3 to 5 large spaghetti jars    
Preparing time: 10 to 20 minutes                                         (click here for step-by-step VIDEO)

Cooking time: 10 to 15 minutesclick here for step-by-step video instructions

Pickling time: at least 6 hours

2 large (1 gallon) saucepans with lids
Cooking thermometer

8 cups OR ½ gallon whole or 7 cups 2% low fat milk

1 can (14-ounce) condense milk

½ cup sugar (optional for sweeter taste)

8-ounce plain yogurt (regular or fat free)

18 (4 ounce) jars or baby food jars or 3 to 5 large spaghetti jars

Please read this recipe thoroughly before starting. It is very important to follow the procedures exactly for a successful yogurt. Gather all of the above ingredients before preparation.


Fill a large saucepan with 10 cups of water. Cook the water for 6 to 7 minutes or until the water temperature raises to 160 degrees at medium high heat. Use a cooking thermometer to gauge. 

While the water is being heated, combine the whole or low fat milk, condensed milk and sugar in another large saucepan. Stir continuously clockwise at medium high heat. It is important to always stir in the same direction. Cook the milk mixture for 4 to 5 minutes or until the mixture’s temperature raises to 110 degrees. Use a cooking thermometer to gauge. Remove the saucepan from the heat.  Add the plain yogurt. Keep stirring clockwise until the plain yogurt dissolves into the mixture.


Pour the mixture to the rim of each jar. Close the lid to each jar tightly.  Rinse the saucepan. Place 9 to 10 jars in each empty saucepan.  Pour the preheated water into each of the saucepans. Keep the water level below the necks of the jars. Close the lids on top of the saucepans. Keep the saucepans in a warm place. Allow the mixture to set for at least 6 hours. 


The yogurt will condense slightly after 6 hours. Remove the yogurt jars from the saucepans. Refrigerate the jars with their lids overnight or until the contents fully solidify.



Tips
: 

  • If the yogurt set longer than 6 hours, it will become more sour. Adjust to your liking. Refrigerated yogurt will keep for 2 weeks or a month when frozen.
  • 1% Low fat or skim milk may substitute whole milk.  The proportion will be different
     8 cups of whole milk, 7 cups of 2%, OR 6 cups of skim milk
  • One trick of the trades to making successful yogurt is to continuously stir the mixture in the same direction. Otherwise, the yogurt will not solidify. Don't ask why, it is an ancient Vietnamese food secret (Just kidding).
  • You can make your yogurt in a smoothie after it solidifies.  Add strawberries, bananas, or your choice of fruits. Blend it and enjoy it as a delicious and cool drink dessert on a steaming hot summer day. The ½ cup of sugar is optional for a sweeter taste.