My mom used to make her own yogurt when I was a kid. A few years ago, I got sentimental and my cousin gave me a yogurt maker to try to recreate the experience. It took 4 attempts and 3 different recipes over the course of 3 years, but I finally figured out how to make Vietnamese yogurt in a yogurt machine!
This recipe yields the perfect amount (7 individual six-ounce glass jars) for my Euro cuisine yogurt maker and only uses a few ingredients resulting in the perfect Vietnamese yogurt that I don’t have to trek to The Tenderloin for. For this finally perfect batch, I used Longevity brand sweetened condensed milk, Strauss organic plain whole fat yogurt and 1% milk. I just bought Trader Joe’s brand organic sweetened condensed milk and will see if that makes any difference. And no, I haven’t figured out the yogurt function on the Instant Pot.
Vietnamese Yogurt (from whiteonricecouple.com)
- 1 can (14oz.) Sweetened Condensed Milk
- 1.5 cup very hot water
- 1.25 cup milk
- 1 cup plain yogurt
- In medium bowl, mix together can of sweetened condensed milk with very hot water.
- In a larger bowl, whisk milk and yogurt together until smooth.
- Pour condensed milk mixture into yogurt mixture and mix well.
- Pour into individual containers and incubate for 8 hours.
If you want more detailed instructions for making it on the stovetop without a yogurt maker, visit whiteonricecouple.com
Late last year (this is how behind I am on posting), I had dinner with a friend at Liholiho Yacht Club. One of the desserts we shared was Butter Mochi, a sticky, chewy, not too sweet coconutty dessert that reminded me of a better version of banh bo, a Vietnamese dessert.
When trolling Pinterest for dinner ideas, I always gag a little when I see pasta made in the crock pot. It always looks mushy, like cafeteria or hospital food. When I got my Instant Pot, I felt the same way. Pasta doesn’t take very long, why not just make it the usual way? Read more…
After seeing friends post pictures of their Instant Pot creations on social media, I jumped on the bandwagon and bought an 8 quart, which is a bit larger than I had anticipated. Had I waited a few weeks, I could have been one of the 215k that bought the 6 quart for $70 on Prime Day. So far, I’ve steamed chicken (5 minutes per pound under pressure + 1 cup water), made a beef/eggplant stew, bo kho (just cook under pressure for half the time you’d simmer), chicken tinga and tons of hard boiled eggs.
Yeah, hard boiled eggs aren’t hard to do on the stove top, but have you ever had eggshells that peel off as easily as plastic Easter eggs?
A friend recently moved out of state and left me with the remains of his pantry, which included two cans of cannellini beans and a rosemary plant. Aside from garbanzo beans, we don’t eat a lot of beans in my house as they tend to cause a ton of gas. Not wanting these beans to go to waste and knowing N would probably love them, I found a very simple soup recipe on Pinterest and went about making some simple adjustments.
Bonus points that the soup called for kielbasa, a sausage I grew up eating but haven’t had in a long, long time. We went old school and picked up the Hillshire Farms version. I’m sure this soup would be great with any sausage, but the kielbasa reminded me of my childhood.
The best part? It takes very little time to pull together, a requirement now that N is running around wreaking havoc. And what? No gas? We’ve found another bean we can digest. We’ll certainly be making this again. Read more…
After an unusually warm and dry year, the cold and rain have finally arrived…which means it is perfect weather for bo kho, Vietnamese beef stew. When I was a kid, I hated cooked carrots, so I would always pick them out and only eat the beef and potatoes. I LOVED dipping the french bread into the broth. Luckily, my very hungry almost 1-year-old LOVES to eat, especially cooked carrots, so I figured this would be a good way to introduce her to more Vietnamese flavors.
My mom used to make this with a combination of stew beef and oxtails, which the butchers at the grocery would give to us for free because nobody ate that stuff back then. I set out to do the same, but I guess people have finally realized oxtails are delicious and the one store I went to wanted $10.99/lb. I opted for 2 lbs short ribs instead for less than half the price. The end result was delicious but lacked some of the gelatinous variance in texture that oxtail would have added. I highly recommend doing half ox tails and half stew beef or short ribs. Read more…
Happy new year! I’m not resolving to post more often. This will continue to be an archive for recipes I want to refer back to. My only resolution this year is to brush my daughter’s teeth every night (because we never seem to remember she even has teeth).
Like croquettas, cauliflower souffle is another classic recipe from a beloved family friend. Lighter than a gratin but similarly satisfying, I thought it would go well with my family’s Christmas Eve prime rib dinner. It was a hit! Better yet, it was quick and easy!
Okay, the hardest part was hand-whipping the egg whites, but if you have a larger kitchen than I do and your KitchenAid isn’t tucked into the back of a hard-to-reach cabinet, you could easily use it to whip the egg whites without tiring out your wimpy arm.