Рецепт Вьетнамский йогурт. Калорийность, химический состав и пищевая ценность.

Ингредиенты Вьетнамский йогурт

For the yogurt, choose between full-fat, low-fat, or non-fat. The more fat there is, the creamier the result. While you can use as much or as little yogurt starter as you’d like, I found that when using non-fat yogurt, a full can’s worth seems to work better. When developing this recipe, I used the Longevity ("Old Man") brand of sweetened condensed milk often used for Vietnamese coffee, Trader Joe’s organic lowfat yogurt, and Whole Foods organic non-fat yogurt. The Old Man brand (like Borden’s) is full-fat and rich tasting and the organic yogurt is full of active, live cultures. The recipe below is akin to what people in Vietnam would do. For a creamier denser result, use 1/2 can less hot water, or substitute milk for the room-temperature water as some Vietnamese-American cooks do. If you’d like to measure the ingredients the western way, a 14-ounce can of condensed milk holds 1 1/3 cups.That means you use between 2/3 and 1 1/3 cups of yogurt for the starter. Makes about 6 cups 1 (14-ounce) can sweetened condensed milk 2 cans hot water (boil in a saucepan, let cool for 15 minutes to about 140F, then measure) 1 cans room temperature water 1/2 to 1 can plain yogurt, organic kind preferred 1. Bring a kettle of water to a boil, then lower the heat to keep it warm until you need it for the water bath. 2. Whisk the condensed milk, hot water, and room temperature water together in a bowl. It should be lukewarm. Then whisk in the yogurt. Strain it through a mesh strainer to ensure that it is uniformly smooth. 3. Using a ladle or measuring cup, pour the yogurt into clean glass jars, glasses, or plastic containers. Cover with lids, aluminum foil, or a double layer of plastic wrap. 4. Put the yogurt containers in a pot tall enough to for there to be about 1 inch clearance from the top of the yogurt containers and the rim of the pot. Return the kettle of water to a boil, turn off the heat and wait for the bubbling action to subside before pouring it into the pot for the water bath. Add enough of the just-boiled water to come slightly above the yogurt line of your containers. Cover the pot and set aside at room temperature for about 5 hours. The yogurt should thicken and sour during this time. Open up a container to see. If you want it more tart, leave the yogurt in the hot water bath for a few more hours. I typically incubate for 6 hours. Note the condensation that gathers: 5. When satisfied, remove the yoghurt from the pot, wipe each one dry, and chill if not eating right away. If you like, pour out the whey liquid that separates from the yogurt before eating. Enjoy as is or with fresh fruit, such as berries or sliced banana or peaches. Keeps well for 1 week.