Top 20 Best Yogurt Recipes

Ingredients:

• 8 large yogurt jars
• 1 can of sweetened condensed milk
• 1 aloe vera stalk
• 1 can of boiling water (use the condensed milk can for measurement)
• 250g of plain yogurt starter
• 2 cans of unsweetened fresh milk

Instructions:

• Step 1: Peel the green skin off the aloe vera, cut it into small, translucent pieces, and rinse them thoroughly with cold water.
• Step 2: Soak the aloe vera in a salty cold water mixture with 1 tablespoon of lemon juice for 5 minutes to remove the slimy texture.
• Step 3: After 5 minutes, rinse the aloe vera several times until all the sliminess is gone.
• Step 4: Cut the aloe vera into small dice-sized pieces and rinse them in cold water a few more times.
• Step 5: Boil water, add the aloe vera, and blanch it for 45 seconds to 1 minute. Then, transfer the aloe vera to 200ml of ice water mixed with 2 tablespoons of sugar.
• Step 6: Let the aloe vera sit for 1-2 hours to absorb some sweetness. Then, drain it thoroughly.
• Step 7: Place the sweetened condensed milk in a clean bowl, add hot water, and stir until dissolved.
• Step 8: Next, add fresh milk and stir gently. Then, mix in the yogurt starter and continue stirring gently until well combined. Strain the mixture through a fine sieve and add the aloe vera.
• Step 9: Pour the mixture into individual jars (either glass or plastic). Place these jars in a large pot or deep tray with a lid. (Once the yogurt mixture cools, transfer it into the jars and incubate them for 6-8 hours. For incubation, arrange the jars in a foam box lined with fabric, cover it tightly with plastic wrap, and close the box lid. Check the temperature inside the box occasionally, ensuring it stays at 40-45°C, the ideal temperature for yogurt fermentation.)
• Step 10: Boil a kettle of water and let it cool for 7 minutes. Then, pour this hot water into the pot, ensuring the water level is about 1/3 of the jar height. Cover the pot and preheat your oven or microwave to 170°C for 4 minutes. After that, turn off the oven and place the pot with yogurt inside, leaving it undisturbed for about 7 hours to achieve smooth, fragrant aloe vera yogurt as desired.

Ingredients:

• 1 liter of unsweetened fresh milk
• 1/2 can of sweetened condensed milk
• 1 can of yogurt starter
• 20g sheet gelatin
• Cocoa powder

Instructions:

• Step 1: Pour the fresh milk into a pot, slowly adding the sweetened condensed milk until it reaches your desired sweetness. Stir well. Soak the gelatin sheets in cold water for 15 minutes to bloom, then squeeze out any excess water.
• Step 2: Heat the milk and condensed milk mixture to around 40°C, then add the yogurt and stir well.
• Step 3: Pour the mixture into cups and cover, letting it set overnight (you can use a yogurt maker or a rice cooker). Let it ferment for about 8 hours, then store it in the fridge.
• Step 4: Crush ice and place it at the bottom of each cup. Before serving, freeze the yogurt cups for 3-4 hours. Slice the yogurt into pieces and place them on top of the crushed ice. Sprinkle cocoa powder over each layer of yogurt until the cup is full. It's ready to enjoy!

Ingredients:

• 1 can of sweetened condensed milk
• 1 can of hot water (use the condensed milk can to measure the water)
• 2 cans of strawberry milk (use the condensed milk can to measure)
• 1 – 2 tubs of unsweetened yogurt (to use as starter)
• Strawberry flavoring
• A mixing bowl
• A pot
• Cups or glass/plastic jars for the yogurt

Instructions:

• Bước 1: Open the condensed milk and pour it into a large bowl. Use the condensed milk can to measure one can of hot water. Slowly pour the hot water into the condensed milk, stirring continuously until the milk is completely dissolved.
• Bước 2: Mix the yogurt with the milk mixture until the yogurt is fully dissolved. If you prefer a more sour taste, use 2 tubs of yogurt, otherwise, use only 1 tub. If the yogurt doesn't dissolve well, you can strain it through a sieve or mix it with a little milk first before adding the rest. Add a bit of strawberry flavoring for a pleasant aroma and appearance.
• Bước 3: Boil a large pot of water to use as a yogurt incubator. Choose a pot with a thick base to retain heat better. Boil the water until it simmers lightly at around 80ºC, then turn off the heat. If the water boils completely, let it cool down slightly before use as boiling water will cause the yogurt to curdle.
• Bước 4: Scoop the yogurt mixture into the prepared cups or jars. Place the jars into the warm water, ensuring the water covers about 2/3 of the jars. Cover the pot with a cloth and place it in a warm, dry place overnight or for 8-10 hours before serving.

Ingredients:

• Unsweetened milk: 1 liter
• Sweetened condensed milk: 1 can
• Yogurt: 2 boxes, 60 grams each
• Ripe mangoes: 500 grams

Directions:

• Step 1: After purchasing ripe mangoes, wash them thoroughly and peel off the skin. Next, remove the pit and cut the flesh into three parts. Take 2/3 of the mango and blend it smoothly, then strain it to remove any fiber. Cut the remaining mango into small cubes. For this part, choose mango flesh from the stem end to ensure it has a firmer texture. Set aside the diced mango.
• Step 2: Pour 1 liter of unsweetened milk into a pot and heat it. Stir gently to avoid scorching. Once the milk is warm, add the sweetened condensed milk and stir until dissolved. Once the milk is fully mixed, turn off the heat but keep the milk warm. Then, add the yogurt into the pot and stir well to dissolve. Add the blended mango puree and the diced mango, mixing thoroughly.
• Step 3: Pour the mango yogurt mixture into jars or containers for incubation. Place the containers into a rice cooker and add warm water until it covers 2/3 of the jars. Close the lid and let the yogurt ferment for 6 to 8 hours. When it’s ready, the yogurt should have a pleasant natural sour taste and a smooth texture. At this point, you can take it out, add ice, or refrigerate it before serving.

Ingredients:

• Black sticky rice: 200 grams.
• Granulated white sugar: 100 grams.
• Coconut milk: 100 ml.
• Salt: 1 teaspoon.
• Fresh water: 1 liter.
• Pandan leaves: 3 leaves.
• Yogurt: 6 cups.

Directions:

• Step 1: First, wash the black sticky rice thoroughly, then soak it in water with 1 teaspoon of salt for about 3 to 4 hours.
• Step 2: After soaking, pour the rice and its soaking water into a pot, then place it on low heat. Add the pandan leaves to the pot and stir regularly.
• Step 3: Keep cooking on low heat until the black sticky rice is cooked, and you notice the rice becomes thickened.
• Step 4: Add sugar to the pot and stir it well, cooking for another 5 minutes to allow the rice to absorb the sweetness. Then, turn off the heat and let the mixture cool completely.
• Step 5: Once the mixture has cooled, scoop some of the black sticky rice into a cup. Add yogurt, coconut milk, and ice to the cup, and enjoy your homemade Black Sticky Rice Yogurt!

Ingredients:

• One can of Ông Thọ condensed milk
• One can of hot milk mixed with boiling water (use the empty condensed milk can for this)
• Two packets of chocolate milk (purchase two paper-wrapped cartons of chocolate milk)
• For the starter, use one unsweetened yogurt purchased from the store (eventually, you can use homemade starter)
• One bottle of chocolate flavoring

Instructions:

• Step 1: First, pour the entire can of condensed milk into a large bowl and mix with boiling water until the milk dissolves completely (use the empty can for the water). Add the two packets of chocolate milk and stir thoroughly.
• Step 2: Then, add one cup of yogurt to create the starter (some suggest two cups, but one is sufficient). Stir well; at this point, the milk will have a light brown color. To achieve the perfect rich chocolate color, add chocolate flavoring (or cocoa) to taste (adjust to your preference).
• Step 3: Pour the mixture into small cups or glass jars typically used for yogurt. Place the cups in a yogurt maker and set the timer for 8 to 10 hours for the yogurt to set (it will taste even better when chilled in the refrigerator afterward).

Ingredients:

• 1 liter of fresh milk
• ½ can of condensed milk
• ½ teaspoon green tea powder
• 2 cups of unsweetened yogurt
• Box
• Styrofoam box

Instructions:

• Step 1: Mix the fresh milk with the condensed milk and heat it until it reaches around 40°C. You can check by feeling the warmth with your hand.
• Step 2: Dissolve the green tea powder in warm water, and if it doesn’t dissolve fully, strain it through a sieve.
• Step 3: Pour the dissolved green tea into the milk, add the 2 cups of unsweetened yogurt, and stir until smooth. Heat a pot of water until it reaches around 70–80°C. When small bubbles start forming at the bottom, turn off the heat.
• Step 4: While waiting for the water to heat, pour the yogurt into jars and seal them tightly.
• Step 5: Pour the heated water into the styrofoam box, then arrange the yogurt jars so that the water reaches about 2/3 of the jar height.
• Step 6: Let the yogurt ferment for 6-8 hours or overnight, then store it in the fridge for a few hours before serving.

Ingredients:

• 300g red beans. Choose beans that are even in size, with no broken or discolored beans.
• 5 cups of yogurt.
• 70g white sugar.
• Gelatin powder.
• Honey.
• Black jelly.
• Crushed ice.

Instructions:

• Step 1: Rinse the red beans thoroughly and soak them for 1-3 hours to soften, which will speed up the cooking process and make them more delicious. After soaking, transfer the beans to a pressure cooker, add water to cover them by about one finger's width, and cook for about 30-40 minutes until the beans soften. Once the beans are soft, add sugar and simmer for 1-2 minutes for the sugar to dissolve and infuse the beans. Adjust the sugar amount to your taste. Be sure to add sugar only when the beans are soft enough, as adding it earlier can make them tough. Turn off the heat and let the beans cool slightly with the lid open.
• Step 2: Prepare the gelatin powder according to the instructions on the package. Once set, cut the jelly into small, bite-sized pieces and refrigerate to chill.
• Step 3: Once the jelly is cold and the red beans have cooled down, assemble the dessert by layering red beans, jelly, and yogurt in a glass or cup. Add a little honey and crushed ice, then mix and enjoy!

Ingredients:

• 160g sweetened condensed milk.
• 150ml water.
• 5 pandan leaves.
• 100g store-bought yogurt.
• 700ml fresh milk.
• Yogurt containers.

Instructions:

• Step 1: Start by washing the pandan leaves thoroughly and cutting them into small pieces. Blend them with 150ml water until smooth, then strain to extract the pandan juice.
• Step 2: Pour the pandan juice into a pot and bring to a boil. Add the condensed milk and stir until well mixed.
• Step 3: Next, add the fresh milk to the pot and continue stirring to combine the ingredients.
• Step 4: Finally, stir in the store-bought yogurt and mix everything together. Strain the mixture to ensure a smooth consistency.
• Step 5: Pour the milk mixture into clean yogurt containers. Place the containers in a pot filled with warm water, ensuring the water reaches halfway up the containers. Cover and let the yogurt ferment for 6-8 hours until set. Store the yogurt in the refrigerator and enjoy within a few days.

Ingredients:

• 4 small jars, each 125ml
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 200g ripe strawberries
• 250ml unsweetened Vinamilk yogurt

Instructions:

• Step 1: Wash the strawberries, remove the stems, and chop them into small pieces. Add sugar and mix well, gently mashing the strawberries. Add lemon juice and mix again. Let the mixture sit for 1-2 hours to extract the juice from the strawberries.
• Step 2: Wash the jars and let them dry. Place the jars upside down on a bowl to create a slight tilt. Gently pour in the yogurt (if needed, stir the yogurt to make it smooth before pouring). Place the jars in the refrigerator to let the yogurt set, creating a firm surface for the next layer.
• Step 3: Place the strawberries with sugar and lemon juice in a pot over medium heat. Stir regularly and skim off any foam until the mixture thickens and becomes jam-like (and very fragrant). Let it cool.
• Step 4: Once the yogurt has set, carefully pour the strawberry jam on top of the yogurt. Return the jars to the fridge. Wait for the jam layer to set, then add a final layer of yogurt. Top with more strawberry sauce. Chill and serve cold.

Ingredients:

• 500g Vinamilk yogurt (equivalent to 5 yogurt cups)
• 200g fruit (such as strawberries, mulberries, mango, or pineapple)
• 2g gelatin (powder or sheets)
• 1 teaspoon sugar (optional, if you prefer sweetness)
• Yogurt containers

Instructions:

• Step 1: Soak the gelatin in warm water for 10 minutes to soften, then heat until it melts. Let it cool. In a pot, combine chopped fruit, sugar, and 25ml of water, and cook until boiling. Reduce heat, stir gently, and cook for 3-5 minutes until the fruit becomes soft. Let it cool.
• Step 2: Pour the yogurt into a bowl and mix in the gelatin. Then add this mixture to the cooled fruit mixture.
• Step 3: Pour the fruit yogurt mixture into individual containers, and refrigerate for 2-3 hours until the yogurt sets. Once done, take it out and enjoy with your loved ones.

Ingredients:

• Soft jelly powder: 1 pack. (This is the powder used to make soft jelly, however, if you prefer crispy jelly, you can use Konyaku jelly powder instead.)
• Syrup: Choose the flavor and color of your choice. The syrup will not only add color but also fragrance to your jelly. For the yogurt jelly, suggested syrup flavors include grape, mint, or sweet-sour strawberry.
• Yogurt: A few cups, depending on the number of people you're serving.
• Sugar: 200g

Instructions:

• Step 1: In the first step, mix the jelly powder evenly. Divide it into four equal parts for making four types of jelly.
• Step 2: Boil 400ml of water in a small pot.
• Step 3: Add a bit of sugar, stirring until it dissolves. Then add the syrup until the jelly water reaches the desired color and taste.
• Step 4: Boil the mixture again, then pour it into a bowl, dish, or mold.
• Step 5: Let the mixture cool down so the jelly can set. Once set, cut the jelly into small square pieces. Add your favorite chopped fruits.
• Step 6: Place the jelly in glasses, adding a bit of each color. Pour a cup of yogurt over it and sprinkle fruits. Mix it well, and now you’re ready to enjoy!

Ingredients:

• Ripe avocados: 2 fruits
• Sweetened yogurt: 2 cups
• Fresh milk: 300 ml
• Sweetened condensed milk: 200 grams
  
  

Instructions:

• Step 1: Prepare a pot, then add the fresh milk and condensed milk. Heat over medium heat until it is warm.
• Step 2: Peel, remove the seed, and cut the ripe avocado into pieces. Blend the avocado and add it to the pot with the warm milk mixture and 2 cups of yogurt, stirring well.
• Step 3: Spoon the yogurt mixture into jars, place them in a plastic container. Pour hot water at about 80°C until it reaches half or near the top of the jars, close the lids tightly, and leave it to ferment overnight for 6-8 hours.
• Step 4: Once the fermentation is complete, refrigerate the yogurt jars for 1-2 hours to chill before serving.

Nguyên liệu:

• 700ml sữa tươi không đường
• 150 gram sữa đặc
• 1 hũ sữa chua không đường
• 150 gram hạt đác
• 100 gram đường cát

Cách làm:

• Bước 1: Đun nóng sữa tươi, cho sữa đặc vào quậy đều cho tan. Đợi sữa nóng hơi sủi bọt thì tắt bếp. Để nguội xuống khoảng 50 – 60 độ C thì đổ thêm sữa chua vào, khuấy đều tay.
• Bước 2: Hạt đác bóc vỏ sẵn, rửa sạch. Đun sôi 300 ml nước với 100 gram đường, cho Hạt đác vào rim khoảng 10 – 20 phút cho thấm vị. Đổ vào một hộp sạch, đặt vào tủ mát.
• Bước 3: Đổ sữa chua vào hũ, đậy kín. Đặt vào thùng ủ. Đậy kín nắp và để qua đêm hoặc ít nhất là 8 tiếng cho sữa chua lên men trọn vẹn.
• Bước 4: Lấy sữa chua ra, cho vào ngăn mát tủ lạnh từ 2 – 4 tiếng. Khi ăn, cho Hạt đác vào chung và thưởng thức.

Ingredients:

• 190g sweetened condensed milk (about half a can)
• 220ml unsweetened fresh milk
• 200ml water
• 1 piece of Laughing Cow cheese
• 1 room temperature yogurt

Instructions:

• Step 1: Peel and mash the cheese with a spoon. Use two pots, one large and one small, with water inside the larger pot to create a double boiler. Place 190g condensed milk, 220ml fresh milk, 200ml water, and cheese in the small pot. Heat over medium heat and stir until the milk and cheese are well blended.
• Step 2: Pour the yogurt into a bowl and gently stir to loosen it.
• Step 3: Slowly pour the milk mixture into the yogurt while stirring gently to combine the ingredients.
• Step 4: Strain the mixture through a sieve and pour it into small molds or containers. Cover with a lid or plastic wrap and let it ferment for about 6 hours. To ferment without an oven, place the molds in a pot with warm water (about 50°C), covering the pot with a towel or cooler to retain the heat. Change the water every hour. To use an oven, preheat it to 100°C for 10 minutes, then turn it off and place the yogurt molds in the oven with the warm water.
• Step 5: Once the yogurt has fermented, refrigerate it before serving. Enjoy the cheese yogurt with fresh fruits of your choice.

Nguyên liệu:

• 300g bưởi
• 250g sữa chua
• 1 trái chuối
• 2-3 thìa cà phê mật ong

Cách làm:

• Bước 1: Lột bỏ vỏ bưởi, chuẩn bị sẵn sữa chua và chuối.
• Bước 2: Cho phần thịt bưởi, chuối và sữa chua vào máy xay sinh tố. Chừa lại một ít thịt bưởi để trang trí. Bấm máy xay trong khoảng 1 phút để xay nhuyễn các nguyên liệu, thêm mật ong rồi lại bấm tiếp một lần nữa.
• Bước 3: Sau đó đổ ra cốc, rắc phần thịt bưởi còn lại vào và trang trí thêm lá bạc hà cho đẹp mắt. Món sữa chua chuối bưởi với sự phối hợp hài hòa giữa vị chua vốn có của sữa chua, thêm vị ngọt thơm từ chuối, chút chua chua từ bưởi và nổi bật hơn hết là hương thơm quyến rũ từ mật ong, tạo nên một thức uống khá khác biệt cho ngày hè. Bạn có thể thay thế loại bưởi này bằng cam, tương đối dễ tìm mua hơn và hương vị cũng không khác nhau là mấy. Với thời tiết oi bức, một cốc sữa chua chuối bưởi ngon ngọt và mát lành sẽ khiến bạn tảng cường sinh lực và cảm thấy sảng khoái.

Nguyên liệu:

• 360gr sữa đặc
• 250ml nước sôi
• 80ml nước cốt chanh leo
• 400ml sữa tươi
• 2 thìa sữa bột
• 200gr sữa chua mua sẵn
• Hũ đựng sữa chua

Cách làm:

• Bước 1: Chanh leo cắt đôi rồi xúc lấy ruột chanh, lọc qua dây để lấy 80ml nước cốt chanh leo.
• Bước 2: Cho nước sôi vào 1 cái tô to rồi thêm sữa đặc và khuấy đều cho hòa tan.
• Bước 3: Tiếp theo bạn cho sữa bột và sữa chua mua sẵn vào cùng, khuấy đều nguyên liệu.
• Bước 4: Cuối cùng bạn rót nước cốt chanh leo vào cùng và khuấy đều 1 lần nữa là xong.
• Bước 5: Rót sữa vào các hũ đựng đã được tiệt trùng và lau khô.
• Bước 6: Đặt các hũ sữa chua vào nồi hoặc thùng xốp, đổ nước ngập 1/2 hũ sữa chua sau đó đậy nắp lại và ủ sữa 6-8 tiếng là sữa sẽ lên men. Cho sữa chua vào ngăn mát tủ lạnh vài tiếng cho sữa lạnh, khi ăn mới lấy ra thưởng thức.

Nguyên liệu:

• 1 hộp sữa đặc có đường
• 1 lít sữa tươi không đường
• 1 hộp sữa chua không đường (hay còn gọi là sữa chua cái)

Cách làm:

• Bước 1: Bạn cho sữa đặc và sữa tươi vào xoong, sau đó cho xoong lên bếp và khuấy đều. Đến khi hỗn hợp sôi, tắt bếp và để nguội.
• Bước 2: Sau đó, bạn cho toàn bộ hộp sữa chua cái vào hỗn hợp trên và khuấy đều cho đến khi sữa chua cái tan, hòa đều vào hỗn hợp. Càng khuấy đều sữa chua sẽ càng mịn và càng ngon.
• Bước 3: Đem hỗn hợp sữa ấm ủ trong khoảng 7 – 8 tiếng.
• Bước 4: Sau khi ủ, sữa chua sẽ sánh lại có mùi thơm nhẹ. Bạn cho sữa vào từng hũ nhỏ, đậy kín nắp và cho vào tủ lạnh.

Vậy là món sữa chua dẻo thơm ngon đã hoàn thành. Sau 3 -4 tiếng trong tủ lạnh, bạn có thể lấy ra và thưởng thức thành phẩm do chính tay bạn làm ra rồi đấy.

Ingredients:

• 450g Vinamilk yogurt (equivalent to 4.5 yogurt cups)
• 5g Gelatin (powdered or sheet form)
• 2 teaspoons of sugar
• Yogurt molds

Instructions:

• Step 1: Soak the gelatin in about 20-30ml of water for 10 minutes to soften, then melt it in the microwave or using a double boiler.
• Step 2: Stir the gelatin to cool slightly, then mix it gently with a few spoons of yogurt. Finally, add the remaining yogurt into the gelatin mixture and stir well.
• Step 3: Pour the yogurt and gelatin mixture into molds and refrigerate for 1-2 hours until the yogurt sets.
• Step 4: Before serving, place the yogurt in the freezer for 30-45 minutes to chill thoroughly. Once done, cut into bite-sized pieces. You can serve with fresh fruits or sprinkle cocoa powder or matcha powder on top, depending on your preference.

Ingredients:

• 6 cups of packaged yogurt
• 12 tablespoons of sweetened condensed milk
• 300g jackfruit, seeds removed
• 2 pears (or commonly known as 'quay mat coc')
• Tapioca starch
• Food coloring
• Jelly, coconut milk, basil seeds

Instructions:

• Step 1: Cut the jackfruit into thin strips.
• Step 2: Peel the pears and dice them into small cubes.
• Step 3: Soak the diced pear cubes, then drain thoroughly. Mix them with tapioca starch to coat the pieces. Use a sieve to remove any excess starch.
• Step 4: Boil the pear pieces in hot water until they turn translucent, then immediately place them in cold water to prevent sticking.
• Step 5: Combine shaved ice, pear cubes, yogurt, sweetened condensed milk, coconut milk, colored jelly, and basil seeds in a bowl. Mix thoroughly for a delicious and visually appealing jackfruit yogurt dessert.
• Now you have a fragrant and delightful Jackfruit Yogurt to serve to your family and friends!