Vietnamese Yogurt with Fruits

Instructions

1. Prepare the yogurt base
   In a medium saucepan, heat the whole milk until it's warm but not boiling (about 180°F/82°C). Remove from heat and let it cool until it's lukewarm (about 110°F/43°C). Stir in the sweetened condensed milk until well combined.
2. Add the starter culture
   Whisk the plain yogurt into the milk mixture until smooth. This acts as the starter culture that will ferment the milk into yogurt.
3. Ferment the yogurt
   Pour the mixture into clean glass jars and cover with lids. Place the jars in a warm, draft-free area (such as an oven with just the light on) and let them sit undisturbed for 6-8 hours or overnight, until the yogurt has thickened and has a pleasant tangy flavor.
4. Chill the yogurt
   Once the yogurt has set, refrigerate for at least 2 hours or until completely chilled and firm.
5. Prepare the fruits
   Wash, peel, and dice the fruits into small, bite-sized pieces. Place them in separate bowls or combine them as desired.
6. Assemble and serve
   To serve, spoon the yogurt into individual serving bowls. Top with the prepared fruits, a drizzle of honey or palm sugar syrup, and sprinkle with crushed peanuts. Garnish with fresh mint leaves.