Sua Chua Vietnamese Yoghurt with Caramel
Silky, sweet and gently tangy set yoghurt made with condensed milk, with a drizzle of dark caramel.
- Time12 hr 30
- LevelEasy
- Costabout £0.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wash six small jars and lids and rinse with boiling water. Leave to drain.
- 2
Whisk the condensed milk and warm water together until smooth. It should feel just warm to the touch, about 40C. Too hot will kill the yoghurt cultures.
- 3
Whisk in the live yoghurt. Pour into the jars and put the lids on.
- 4
Keep the jars warm for 8 hours. An oven that is switched off with the light on works well, or wrap the jars in towels in a warm cupboard. The yoghurt is ready when it sets with a gentle wobble.
480 min - 5
Chill for at least 4 hours before eating.
240 min - 6
For the caramel, heat the sugar and 1 tbsp water in a small pan without stirring for 6 minutes until deep amber. Take off the heat and carefully add 2 tbsp hot water, standing back as it spits. Stir, cool a little and drizzle over each pot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
