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Fermented milk from Vietnam
Sữa chua is Vietnamese yoghurt, often made at home from sweetened condensed milk diluted with water and seeded with a little plain yoghurt, then set warm in small jars. As a yoghurt it falls under the Vietnamese fermented-milk standard TCVN 7030:2009, which follows Codex CXS 243 and requires the two yoghurt bacteria.
A short entry: the sources we found record only what is said here about Sữa chua itself. Its own sources do not record how it is made, so the steps and scenes below are those of Set yoghurt (industrial), the closest documented fermented milk ferment, shown as a guide to the method, not as a record of Sữa chua.
| Sweetened condensed milk | Diluted with hot and room-temperature water |
| Plain yoghurt | A few spoons as the starter |
| Starter | backslop: a few spoons of plain yoghurt |
Total time across the steps of Set yoghurt (industrial): 4.2 h – 5.1 h
What changes: Milk powder is mixed in and the fat is broken into tiny globules
Output: standardised, homogenised yoghurt milk.
Microbes at work in this step
none added yet
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sữa chua is Vietnamese yoghurt, often made at home from sweetened condensed milk diluted with water and seeded with a little plain yoghurt, then set warm in small jars. As a yoghurt it falls under the Vietnamese fermented-milk standard TCVN 7030:2009, which follows Codex CXS 243 and requires the two yoghurt bacteria. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, the cultures that define yoghurt in Codex CXS 243 does most of the fermenting.
Sữa chua is usually made from sweetened condensed milk rather than fresh milk, which makes it sweeter and denser than most set yoghurts.
Codex CXS 243 requires yoghurt to reach at least 0.6 % lactic acid and to hold live starter bacteria at 10^7 cfu/g or more until the end of shelf life. This defines the product and does not test a home batch.
Every number is labelled with how it is known. How this atlas is made
