Sua Chua

Name: Sua Chua
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 500 ml milk; 80 g sugar; 100 g yogurt starter; 1 tsp vanilla; 1 pinch salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Sua Chua, a staple in Vietnamese households, is the embodiment of simplicity and comfort. Often enjoyed as a refreshing end to a meal or a soothing snack during the day, its roots lie in the everyday kitchens where recipes are passed down through generations. Crafted with common ingredients like milk, sugar, and a yogurt starter, it whispers of the intimate art of home cooking, where each family adds its own touch.

The taste is a delicate balance of sweet and tangy, with the smooth creaminess of the milk blending seamlessly with the subtle tartness of the yogurt. A hint of vanilla elevates its flavor profile, while a pinch of salt sharpens its taste, ensuring that each spoonful is both rich and refreshing. Sua Chua is meant to be savored slowly, its texture as comforting as a warm embrace.

Ingredients

500 mlmilk
80 gsugar
100 gyogurt starter
1 tspvanilla
1 pinchsalt

Method

Begin by gently heating 500 ml of milk in a medium saucepan over low heat. Stir occasionally to prevent a skin from forming on the surface. Heat until the milk reaches a warm temperature, just above body temperature, but not hot. You should be able to comfortably dip your finger in without discomfort.
Once the milk is warmed, add 80 g of sugar and a pinch of salt to the saucepan. Stir continuously until the sugar is completely dissolved. The milk should remain smooth and free of any granules, indicating that the sugar has fully integrated.
Remove the saucepan from heat and allow the milk to cool slightly. It should be warm, not hot, to the touch before proceeding to the next step. This ensures that the yogurt starter will activate properly without being killed by excessive heat.
In a separate bowl, combine 100 g of yogurt starter with 1 tsp of vanilla. Mix well until the vanilla is evenly distributed throughout the yogurt.
Gradually add the warm milk mixture to the yogurt and vanilla, stirring gently to combine. Ensure the mixture is smooth and homogenous, with no lumps of yogurt remaining.
Pour the mixture into clean glass jars or containers suitable for fermentation. Cover each container with a lid or plastic wrap to maintain a stable environment.
Place the containers in a warm area, such as an oven with the light on or a yogurt maker, and allow them to ferment for 6 to 8 hours. The yogurt is ready when it has thickened and has a slightly tangy aroma.
Once the yogurt has set, transfer the containers to the refrigerator to chill. Serve the Sua Chua cold, allowing the flavors to meld and the texture to firm up further. Enjoy as a refreshing and creamy dessert.