Whisk until the sweetened condensed milk is completely mixed. Set aside and allow to cool to 105°F or below. It must be cooled so as not to kill the starter.

In another bowl, mix 2/3 cup regular plain yogurt into the evaporated or fresh milk. Whisk well until the regular yogurt is completely mixed and no lumps remain.

Check the water/condensed milk mixture and make sure it's 105°F or lower. Any higher and you will kill the yogurt starter and the recipe will fail.

If temperature is right, whisk the water/sweetened condensed milk and the yogurt/milk together until they are completely mixed.

If you have a yogurt maker, incubate for 6 hours, until the Vietnamese yogurt is set up (thickened) and has a sweet / sour / tart taste. It's not sour like regular yogurt.

The finished product is not thick like regular yogurt, but more like a milkshake.

If you don't have a yogurt maker, heat your oven to 200°F and TURN IT OFF. Place yogurt mixture in a large bowl and cover with Saran or plastic wrap. Place in OFF oven for 6 hours. Leave oven light bulb on, it will help to keep incubating yogurt warm.

Place finished Vietnamese Yogurt in refrigerator and chill before eating.

Makes about 4 cups.

Submitted by: Rusty Barton