Cách làm sữa chua Việt Nam (How to make Vietnamese yogurt) Read in English
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 bò 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 hãng 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 bò đã khui, đong một lon đầy nước sôi.
Bước 2:
Đổ từ từ nước sôi vào thố có đựng sữa đặc, dùng thìa gỗ lớn khuấy đều để hỗn hợp sữa đặc tan (A).
Bước 3:
Dùng lại lon sữa bò đã 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 còn 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, còn 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 nhìn xuống phía dưới đáy nồi thấy sôi hơi
lăn tăn tầm khoảng 80ºC là bạn tắt bếp. Nếu đun nước sôi thì bạn phải
đợi nước nguội bớt, nước quá nóng khi ủ sẽ làm sữa chua bị kết tủa.
Dùng thìa 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 đã 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 thì không cần ủ 2 lần, vì 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 đã 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 mình học được từ dì của mình, 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
A
nationalfood magazine recently contacted me asking about Vietnamese
yogurt. Was it something from the French? How do Vietnamese peopleeat
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:
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.
Bánh kẹp Việt Nam
