jars of Vietnamese yogurt (sua chua)
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5 from 4 votes

Vietnamese Yogurt (Da Ua / Sữa Chua)

This simple to follow Vietnamese yogurt's sweet and tangy balance of flavors is great to make for breakfast the next morning
Prep Time5 mins
Cook Time10 mins
Incubating Period8 hrs
Total Time8 hrs 15 mins
Course: Breakfast
Cuisine: Vietnamese
Keyword: Homemade yogurt, Vietnamese Yogurt, Yogurt
Servings: 8
Calories: 147kcal
Author: Hungry Huy



  • 4 c whole milk divided into 1, 1, and 2 cups
  • tsp agar agar powder
  • ½ c condensed milk
  • 5 oz small container of yogurt with live, active cultures


  • Combine the one cup of whole milk and agar agar powder in a sauce pan and mix thoroughly.
  • Cook over medium heat until you hit a low boil for 1-2 minutes, then remove from heat.
  • Combine the condensed milk and one cup of whole milk in a large bowl and heat for two minutes in the microwave, then stir well.
  • Combine both mixtures above, then add the remaining two cups of whole milk.
  • Mix well and check the temperature to make sure it’s between 90-100 °F.
  • Add in five oz container of yogurt, stir well, then strain through a metal sieve or strainer to remove any large chunks.
  • Split between jars for the yogurt maker and heat for eight to nine hours, then transfer to the fridge. Once cooled, it's ready to eat.


I did notice that the texture of yogurt in Vietnam has a tendency to be more liquidy because it's not common to add agar agar. There are also two types of yogurt in Vietnam: traditional yogurt like this recipe and frozen yogurt in a plastic bag and eaten like ice cream.


Calories: 147kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 85mg | Potassium: 259mg | Sugar: 17g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 1mg