Sữa chua tiếng anh được gọi là Yogurt. Sữa chua là một món tráng miệng vô cùng quen thuộc với bất cứ ai, ở những quốc gia khác tuỳ vào thành phần và cách làm mà nó có tên gọi khác nhau.Giới thiệu về món sữa chua thơm ngon
In Vietnamese, yogurt is called sữa chua (“su-aw chu-ah” means sour milk) or da ua (“yah u-ah” is a transliteration of the French yaourt) 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.
It is indeed a vestige of the French presence in Vietnam, and there are two basic ways that cooks in Vietnam make yogurt:
– Fresh milk method: Mix fresh milk with sugar and a bit of yogurt, then incubate the mixture until it thickened into yogurt.
– Condensed milk method: Dilute sweetened condensed milk with water, mix it with yogurt, then incubate the mixture.
The fresh milk method is pretty much in line with traditional western approaches to homemade yogurt. Note that the already made yogurt acts as a starter by introducing a bunch of live, active cultures to the mix.Chi tiết cách làm sữa chua bằng tiếng anh đơn giản 1. Ingredients
2/3 cup Sweetened Condensed Milk
1 1/4 cups Water (near boiling)
1 1/2 cups Milk (we prefer whole milk)
1 cup Plain Yogurt (or Vietnamese yogurt if you can get it)2. Instructions
Pour the sweetened condensed milk into a bowl and add the hot water. Whisk until homogeneous.
Pour milk into bowl and mix, then add yogurt and gently whisk until everything is smooth.
Pour the mixture into the containers you will store it in. (Small plastic containers, recycled baby food jars, small canning jars, etc…)
In a wide bottomed pot that is taller than your yogurt containers, make a bath for the containers: Heat up enough water to a near boil that it will come most of the way up the sides of your yogurt containers when they are immersed in the bath. In another pot or tea kettle, heat up additional water.
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.)
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 (@ 4-5 hrs total bathing time) the yogurt should be fairly set (it will thicken a bit more when refrigerated, but not much.) Remove from bath, put lids on jars and store in fridge until ready to serve.3. Note
– 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.
– Post-original post Note: We’ve adjusted the recipe and techniques a bit since the original posting. After experimenting further, we found the current recipe to set more consistently.
– The yogurts can be kept up to a week in the refrigerator or stored in the freezer for up to 6 months.
– If you don’t own a big enough cooler, you can use a regular large bucket and fill it with warm water, but make sure it’s a very warm/hot day to get a good consistency. You’ll have to “seal” the bucket with several layers of plastic wrap and then cover it with aluminum foil. I usually use the giant cooler that we have for summer picnics. It’s much more convenient.
Cách làm sữa chua bằng tiếng anh của chúng tôi rất đơn giản đúng không nào? Chỉ cần vài nguyên liệu và khoảng 30 phút là bạn đã có ngay một mẻ sữa chua uống vô cùng thơm ngon để cả nhà cùng thưởng thức rồi đấy. Còn chần chờ gì mà không mau vào bếp làm ngay thôi các bạn.