How do I make Vietnamese Yogurt more tart?
How do I make Vietnamese Yogurt more tart?
I've been using several online recipes to make Vietnamese Yogurt. The ones I buy from the store are much more tart then my own results.
My results:
- Danactiv vanilla flavor - Way too sweet, but texture was alright
- 365 Organic Plain - Not too sweet, but not tart at all, texture was very thick
I have not been able to go to a store that sells Vietnamese yogurt due to the lockdown, so I didn't try that, yet. Hoping for an answer that allows me to make tart yogurt American grocery store ingredients.
Here's an example: https://www.youtube.com/watch?v=AgNtOOa8dg8
For incubation we used a warm water bath and left at room temperature (74F)
Best Answer
First, the tangness of yogurt depends on the culture, and somewhat on the temperature of incubation. Lactobacillus bulgaricus will give you a tangier yogurt than streptoci or bifidi-based cultures. So buy a lactobacilicus culture (either the pure culture or the yogurt made with it) and use it as your culture. Then make sure to incubate at the proper temperature (which is 43-46 for lactobacillus bulgaricus). If that's not tangy enough for you, leave the incubated yogurt one night at room temperature before putting it in the fridge.
Second, sweetness and sourness are an unusual pair of tastes in that they inhibit each other. I have not had vietnamese yogurt, but the Internet tells me it uses sugar. So consider reducing the sugar in order to get more of a sour taste when you eat it.
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How do you make yogurt more tangy?
Culturing temperatures on the higher end of the range and longer culture times will yield a more sour flavored yogurt. To achieve a less sour flavor, culture at the lower end of the range or for a shorter period of time.What makes yogurt thick and tangy?
Lactose in the milk is converted into lactic acid which gives yogurt a tangy taste. Increased lactic acid allows yogurt to be stored longer than dairy milks and also changes the milk's protein structure resulting in a smooth thick yogurt texture.Why is my yogurt so tart?
Different strains of bacteria have slightly different fermentation processes, and have slightly different fermentation products, but the end result is primarily lactic acid. So some strains of bacteria might produce a fermented yogurt that is more acidic, or more bitter, or more sour.Why is my homemade yogurt so tangy?
According to Scientific American magazine, the bacteria's job is to break down, or ferment, the lactose sugars in the milk and turn them into lactic acid in a process known as fermentation. Lactic acid is what gives yogurt its sour taste.VIETNAMESE YOGURT - Sữa Chua Việt Nam | Helen's Recipes
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Answer 2
To make your yogurt more tart, just incubate it longer. Instead of the 5 to 8 hours indicated in the video you linked, try 12 hours. If you want it more tart after that, give it 18 hours.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Quang Nguyen Vinh, PNW Production, Daria Shevtsova, Alexander Mils