Home|Login|BomBomApps| Visit Latoi.Net, our AI-Blockchain Social Network Platform|


 
  • Home
  • GĐPTVN tại ÚĐL (About Us)
  • Ban Hướng Dẫn GĐPTVN -UĐL
  • Phật Pháp trong GĐPT
  • Chuyên môn (Specical skills)
  • Hành chánh (Documentations)
  • Gây quỹ TTSH GĐPTVN/UĐL
  • Thông Tin BHD.UĐL
  • Thư viện (Library)
  • Kinh điển Phật giáo
  • Phật sự đặc biệt (Special events)
  • Kết Nối GĐPT trên Thế Giới


Home :: Ẩm thực (foods & beverages) :: Món ăn tráng miệng
 
Cách làm sữa chua Việt Nam (How to make Vietnamese yogurt)
2012-04-07 01:04:27GMT
Sữa chua làm đúng cách sẽ rất đặc, bạn úp ngược hộp sữa chua cũng không bị đổ ra!



 
 

Nguyên liệu:

- 1 lon sữa đặc
- 1 lon sữa ḅ nước sôi nóng (lấy lon sữa đặc đong)
- 2 lon sữa tươi (lấy lon sữa đặc để đong)
- 1 - 2 hộp sữa chua cái, sữa chua cái là sữa không đường, có màu trắng. Bạn có thể dùng sữa của hăng nào cũng được.
- Hũ thủy tinh hoặc hộp nhựa để đựng sữa chua.
 

Bước 1:

Khui hộp sữa đặc, đổ sữa vào một thố to.

 

Dùng lon sữa ḅ đă khui, đong một lon đầy nước sôi.

 
Bước 2:
 
Đổ từ từ nước sôi vào thố có đựng sữa đặc, dùng th́a gỗ lớn khuấy đều để hỗn hợp sữa đặc tan (A).
 
Bước 3:
 
Dùng lại lon sữa ḅ đă khui, đong 2 lon sữa tươi.
 

Đổ từ từ sữa tươi vào hỗn hợp (A), khuấy cho tan đều.

 
Bước 4:
 
Múc hỗn hợp sữa chua cái đổ vào hỗn hợp sữa đặc và sữa tươi ở trên, trộn đều. Nếu sữa chua cái c̣n đặc, chưa tan hết hẳn, bạn cần dùng cái rây, rây cho sữa chua cái thật mịn. Nếu thích ăn chua nhiều bạn có thể dùng 2 hộp sữa chua cái, c̣n không bạn dùng 1 hộp sữa chua cái là được.
 
Bước 5:
 
Đun một nồi nước to để làm nồi ủ sữa chua. Bạn nên lựa nồi dày dày một chút để giữ được nhiệt được lâu. Đun nồi nước đến lúc nào bạn nh́n xuống phía dưới đáy nồi thấy sôi hơi lăn tăn tầm khoảng 80ºC là bạn tắt bếp. Nếu đun nước sôi th́ bạn phải đợi nước nguội bớt, nước quá nóng khi ủ sẽ làm sữa chua bị kết tủa.
 

Dùng th́a lớn múc sữa chua vào cốc, nếu không có cốc thủy tinh bạn có thể dùng cốc nhựa để làm sữa chua.

 
Bước 6:
 
Để từng lọ thủy tinh vào nồi nước nóng đă đun, đậy nắp lọ thủy tinh lại. Nước ủ không nên ngập mặt  lọ, chỉ tới 2/3 cổ lọ là được, nếu ngập mặt sẽ làm nước tràn vào lọ, sữa không đông lại được.
 
Phía bên trên nồi đậy một cái khăn rồi đậy kín nắp để nơi thoáng qua đêm hoặc từ 8 đến 10 tiếng đồng hồ là có thể dùng được. Nếu thời tiết quá lạnh bạn ủ lần thứ nhất tầm 4 tiếng sau rồi đặt nồi ủ lại lên bếp, bật bếp lên đun nồi ủ tầm từ 3 - 4 phút để nồi nóng lại thêm một lần nữa, tắt bếp; ủ tiếp từ 4 - 5 tiếng hoặc ủ qua đêm. Cách ủ 2 lần như vậy sẽ làm sữa chua mau đặc lại. Nếu thời tiết nắng nóng th́ không cần ủ 2 lần, v́ thời tiết nóng sữa chua rất mau đặc và chua.
 

Hôm sau lấy sữa chua ra cất vào tủ lạnh, sữa chua đặc lại và rất ngon.

Khi dùng hết bạn nên để dành lại 1 lọ sữa chua đă làm để làm sữa chua cái cho lần sau khỏi phải mua sữa chua cái nữa.

Sữa chua rất tốt cho hệ tiêu hóa, người lớn hay trẻ nhỏ đều được bác sỹ khuyên nên dùng mỗi ngày 1 hũ sữa chua. Cách làm sữa chua này ḿnh học được từ d́ của ḿnh, rất dễ làm và rất ngon.
 
 
Trời mùa hè nắng nóng, bạn có thể làm sữa chua rồi trộn cùng trái cây ăn rất ngon.
Sữa chua làm đúng cách sẽ rất đặc, bạn úp ngược hộp sữa chua cũng không bị đổ ra.
 
 
Chúc các bạn thành công và làm được mẻ sữa chua thật ngon nhé!
%%
==================================================

Fun with Condensed Milk: Vietnamese Yogurt Recipe

Vietnamese yogurt  

A national food magazine recently contacted me asking about Vietnamese yogurt. Was it something from the French? How do Vietnamese people eat it? How is Vietnamese yogurt made?  My mom used to make yogurt when we lived in Vietnam decades ago. It was the best, delicately tangy-sweet and creamy. When we arrived in America in the mid 1970s, I was astounded by the cloying fruit-at-the-bottom type of yogurt that was popular then. Plain yogurt at that time was the polar opposite – so sour it made me pucker and I didn’t touch it after the first try. Years later, French-style Yoplait got me eating yogurt again, but it gradually became sweeter over time and I gave it up.

It wasn’t until I went to China in 1992 that I tasted the yogurt of my childhood again. It was on a cold winter morning in the city of Kunming and purchased from a vendor who bicycled through town with a rack of warm yogurt to sell to passersby. The yogurt was made in tiny glass jars and my traveling companions and I sipped it from equally tiny straws, emptying out each jar before handing it back to the vendor, who then moved down the street to his next sale. The magazine's inquiry spurred me to research and figure out how to make Vietnamese-style yogurt to capture the taste from my youth.

Ways Viet cooks make yogurt
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). It is indeed a vestige of the French presence in Vietnam, and there are two basic ways that cooks in Vietnam make yogurt:

(1) Fresh milk method: Mix fresh milk with sugar and a bit of yogurt, then incubate the mixture until it thickened into yogurt.
(2) 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.

I’m partial to the condensed milk approach as it highlights the resourcefulness of Vietnamese cooks. For one, you don’t have to worry about getting super fresh milk, which is hard to obtain in tropical Vietnam. Secondly, many cooks use the condensed milk can as their measuring cup to develop a consistent ratio of milk to water to yogurt; measuring cups and spoons are virtually nonexistent in Vietnam. Thirdly, the result is a lilting sweet, delicate yogurt that’s texturally light. You can eat Vietnamese yogurt morning, noon, and night as a snack or dessert. It’s healthy too.

When traveling in Vietnam, you’ll notice that there’s often yogurt offered at the hotel breakfast buffet. Enjoy some, along with a bowl of pho noodle soup! Vietnamese delis and bakeries abroad often sell yogurt in plastic lidded cups in their refrigerator cases. Compared to commercial yogurt in the West, the Vietnamese variety is thinner but certainly not lacking in nuanced flavor.

Do you need yogurt making equipment?
Nope. I’ve been toying with this homemade Vietnamese yogurt recipe for a week, and it’s so easy and foolproof that I can hardly stand it.

With regard to incubating the yogurt, that’s nothing more than putting it in a hot water bath. When I asked my mom if ever used one of those electric yogurt makers, she laughed and said, “What is that?” She used to set the yogurt and its hot water bath outside in the hot Saigon sun to facilitate incubation! In my kitchen, I found that using a lidded pot works just fine, and that 6 hours is what I needed for the yogurt to develop a slight tang. As the hot water cools, the yogurt thickens. It’s as simple as that. No special equipment needed and I have the yogurt of my dreams.

RECIPE

Vietnamese Yogurt
Sữa Chua/Da Ua

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:

Vietnamese yogurt in pot

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.

%http://www.youtube.com/watch?feature=endscreen&NR=1&v=1QxrEZMjoiI%

%http://www.youtube.com/watch?v=XiVwa2JcE4w&feature=related%

%http://www.youtube.com/watch?v=aJnEFLccaoY&feature=related%


%http://www.youtube.com/watch?v=gL8i2LAHH38%

Share
Jaundalynn,XP55R611uYwD
Wowza, problem solved like it never hadppnee.
 
Ajay,ZIb47pDJS1h
Rosie in AK:If its still in question why some chosoe to eat so much Greek yogurt as if its another chia seed to encourage weightloss- but we eat it because the thick plain yogurt tastes better than sour cream on my spicy turkey & yam tacos. Mmm it pairs nicely with the heat.I also thought it was healthier because in addition to the probiotics and good bacteria it had a good amount of protein in it. Jamie Lee Curtis on that yuck yogurt I am certain they got in trouble for saying it helps more so than other yogurts for digestion and they have no back up to say so.
 
Caca,wGSh4s0suu
Ecmoinoes are in dire straits, but I can count on this!
 
Aniela,tEuLsbul8Qf
That's an astute answer to a tricky quioetsn
 
20160614caihuali,20160614caihuali

timberland boots

fitflops clearance

tiffany jewelry

gucci outlet online

ray ban sunglasses

rolex watches

burberry outlet

kobe shoes

polo ralph lauren

louis vuitton neverfull sale

longchamp outlet online

cheap replica watches

coach outlet online

toms outlet

michael kors outlet

nike air force 1

longchamp solde

rolex watches outlet

ralph lauren femme

true religion uk outlet

nfl jerseys

hermes outlet

prada shoes

coach outlet online

rolex watches

rolex watches

lululemon outlet

burberry outlet store

nike tn pas cher

michael kors factory outlet

 
Related
Bánh kẹp Việt Nam
Christine Hà đoạt giải Vua đầu bếp Mỹ
Ăn trái cây - eating fruit
 
 
   Write a comment!
Title:  Cách làm sữa chua Việt Nam (How to make Vietnamese yogurt)
Name:* 
Live in: 
Email: 
Comments:* 
 
Turing Code: 
       
    
 
Hot
Không Ai Sung Sướng Cả!
Thông báo: Nội San Sen Trắng 35 - chủ đề
Ngày đầu Chúng Đại Từ nhập học - Duy Thức Học
Không ai sung sướng cả - Có một câu chuyện ngụ ngôn khiến người ta phải suy gẫm
Continuous Chest Compression CPR — University of Arizona Sarver Heart Center
Bản Tin 01 : Ngày Bi - Trại Huấn Luyện Huynh Trưởng Sơ Cấp Lộc Uyển 11 & Cấp I A Dục 8
 
0030732hits.

Powered by Latoi.