Vietnamese yogurt (da ua or sua chua) is smooth and touched with the sweetness of sweetened condensed milk. That slight touch of tartness is delicate, but still silky with a creamy texture. Often eaten more as a dessert and snack in VietNam, this yogurt is embraced by many others as the perfect breakfast yogurt. Topped with some fresh fruit, and even some crunchy granola, Vietnamese yogurt is a nice variety to add to your morning yogurt regime.

Most importantly, homemade Vietnamese yogurt is so EASY to make!

  • Yield: about 4 cups yogurt
  • Difficulty: Easy
  • Total: 30 minutes
  • Active: 30 minutes

Ingredients (4)

  • 1 can Sweetened Condensed Milk (Longevity or Black & White are our favorite brands)
  • 2 c Water (near boiling)
  • 1 1/4 c Milk (we prefer whole milk)
  • 2/3 c Plain Yogurt (or Vietnamese yogurt if you can get it)


  1. Pour the sweetened condensed milk into a bowl and add the hot water. Whisk until homongenous.
  2. Pour milk and plain yogurt in another larger bowl. Whisk gently until smooth. Add in sweetened condensed milk mixture and gently whisk until everything is well combined with no lumps.
  3. Pour mixture into the containers you will store it in. (Small plastic containers, recycled baby food jars, small canning jars, etc…)
  4. In a wide bottomed pot, make a bath for the containers: Heat up about 1″ of water in pot to a near boil. In another pot or tea kettle, heat up additional water.
  5. After water is hot, turn off heat and place filled yogurt containers into bath. Pour in additional water until water level reaches nearly the top of yogurt containers. (Hint: Use a funnel to pour the water into the pot so no water splashes into the yogurt containers.)
  6. Place a towel over pot, being careful not to let it droop into yogurt containers and let yogurt set in the water bath. After the water has cooled completely, heat pot on stove to re-warm water (3-4 min. Don’t heat too much). After the water has cooled completely for the second time ( 4-5 hrs total bathing time) the yogurt should be fairly set. Remove from bath, put lids on jars and store in fridge until ready to serve
  7. If yogurt is sweet, but not set after water has cooled, most likely the water bath was too hot for too long. Next time try starting with a bath that isn’t so hot, or heat less during the warm-up phase.