Cuong Can Cook – Vietnamese Yogurt


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Vietnamese yogurt is a tart, healthy and tasty way to get yogurt into your diet. And it’s so easy to make, Cuong can do it one handed with the help of his Instant …

35 replies
  1. DoodahGurl
    DoodahGurl says:

    Hahaha! You're funny and entertaining. I wasn't sure if you were joking about falling off the bike or not, especially when you said your wife was okay, just a concussion. LMAO! The yogurt explaining and making was excellent, albeit a bit long. I wish the camera wasn't moving as much as it's a bit nauseating. But thanks for the video, it made me laugh.

    Reply
  2. ghanus2009
    ghanus2009 says:

    I love your videos because you give backgrounds and the reasons you make particular dishes. Some most helpful videos. I get points from my girlfriend who is also Vietnamese. THIS recipe will score me some points! Now I get what she was trying to describe. You got my back!
    Particularly the comment in your Pho tai Chih recipe where you mention how the tendon makes your skin better… okay..
    What I can recommend is that you consider investing in a tripod and a camera holder for your speeches etc.
    The last part, where your medicine kicked in and you were high as a kite was hilarious. Well done!

    One thing I LOVE with yogurt made at home is this: You can get fruit purees. I get pureed frozen lychee. Tke a few scoups of that frozen stuff and mix it in with you yogurt.. home made fresh lychee yogurt! I get from the Perfect Puree in stores: https://www.perfectpuree.com/
    These are nto cheap, but a little goes a long way. Just scrape a tablespoon into a cup of fresh yogurt, and BAM!

    Reply
  3. C Reinicke
    C Reinicke says:

    First time viewer.. you got me at lubrication.. lol. I'm on keto.. but I also love yogurt and want to learn how to make it ( I've successfully made it several times by boiling the milk.. this canned milk option is interesting).. wondering if the sugar in the canned milk is eaten enough by the bacteria to make is better for those of us that avoid sugar?

    Reply
  4. Carol Church
    Carol Church says:

    So yall are the ones that invented the cold methed we do in our ips yummy.just got one for CHRISTMAS .unfortunately for me I cant with the sweetened milk
    Unless I take the time to do it myself with sweetener. Idk first time it was tart somewhat. But thin .just added the yougert and fair life.was thin too Thos last batch I made though?is so good yumm. Is good with suger free vanilla creamer and or fruit .I did 8hrs .like I said not tart at all second time .I wasnt always dibitic, so I do know how yummy the condensed milk is.

    Reply
  5. Ann Nguyen
    Ann Nguyen says:

    First of all, I would like to thank you for these video clips.Your video on how to use an instant pot provided me with the confidence to purchase one. Much appreciated. I am intrigued by your vietnamese yogurt and have tried it a few days ago. However it did not turn out right. I am a newbie and therefore must have made some mistakes but did not realize it. It came out very watery so it's more like the yogurt drink. Would you suggest where my mistake might be. Any tips will be appreciated. Thank you and Merry Christmas to you and your family.

    Reply
  6. Cindy Do
    Cindy Do says:

    I just bought my pressure cooker and I’m still trying to learn how to Cook with this pressure cooker. The way you cook is easy and simple for people like me busy at work and only have a little time to cook. I just subscribed you blog to learn how to cook new foods. Thank you.

    Reply
  7. Doris Yee
    Doris Yee says:

    I follow your instruction, my didn’t come out correctly. It become 2 layers, the top layer is good, but the bottom layer looks like water. What did I do wrong? Thanks

    Reply
  8. Lily Samson
    Lily Samson says:

    You are a joy to watch and listen to…..I learned where to hang the IP lid….plus I get a nice cultural history lesson…..I thought for sure you were gonna miss your mouth tasting the yogurt…ok, I was hoping you would….😉….I'm nick naming you "Chong" as in "Cheech & Chong"…..Thanks, God Bless

    Reply
  9. Sarah Shaw
    Sarah Shaw says:

    I live in an Asian community and there's a market that makes tofu that I used to go to that sold the most amazing yogurt I'd ever had in my life. The ingredients were simple, only 3 if I remember correctly but I couldn't figure out what was different about that yogurt. Well, they stopped making it and I was really sad. I tried the regular instant pot yogurt hoping to get something close and its good but not what I'm looking for. I just discovered your video and I believe this is probably it. I'm going to make this tonight as its so simple and fast. Keeping my fingers crossed that this is the secret (to me) recipe I've been looking for!!!

    Reply
  10. MellowCat
    MellowCat says:

    I made this twice and both times it came out too watery! What am i doing wrong? I even left it in there for 9 hours. It was more tart but still watery! I followed the exact steps.

    Reply
  11. TheStoli5
    TheStoli5 says:

    Can this be flavored with vanilla? When would you add that? Also why do some recipes call for adding milk and water and others omit the water and just used the condensed milk and regular milk? Does that affect sweetness and taste? My kids prefer yogurt pretty sweet.

    Reply
  12. hongrypham
    hongrypham says:

    Just made this last night, and ate it this morning with some blueberries! I put it in for 7 hours and it was just the right amount of tart, and sweetness.

    My yogurt does have small chunks in it. Did I do something wrong?

    Reply

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