Vietnamese yogurt: third time not the charm
I've recently made 2 batches of Vietnamese yogurt. Easy to do, lovely silky texture. Today I tried again and...not happening. After 4.5 hours, it's still liquid. Ironically, I used actual Vietnamese condensed milk this time, but I'm sure that's not it. No idea what went wrong - did it precisely same way, same starter....
So, I just put it in another hot water bath...is that futile? And if so, do you think I could chill the mixture, maybe whisk in a little vanilla or matcha, and turn it into a variation on frozen yogurt?
Here's the recipe, btw: http://whiteonricecouple.com/recipes/vietnamese-yogurt-recipes/
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Good to know, thanks.
Putting the yogurt in another water bath is futile because the culture is already dead. Make a smoothie and start another batch with new starter. Check that temperature and make sure that it's not too hot or too cold, use a candy thermometer to check.
Oh well....I've already scraped it into a bowl, whisked in a little vanilla and am chilling it overnight. Will try it in the ice cream maker in the morning. Not a total loss.