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Instant Pot Homemade Noosa Yoghurt Copycat {Honey Yogurt}

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Instant Pot Homemade Noosa Yoghurt is sweet, creamy, mild, wildly delicious and very similar in taste to the popular Australian type yoghurt.

Instant Pot Homemade Noosa Yoghurt {Sweet Yogurt}

Instant Pot Homemade Noosa Yoghurt {Sweet Yogurt}

Noosa Yoghurt has taken the World by storm. It’s sweet and creamy taste and luxurious, silky mouth feel, puts Yogurt into a whole new category.  To me, it is more of a dessert type custard. It is delicious; there is no denying that! This Instant Pot Homemade Noosa Yoghurt {Sweet Yogurt} comes really close to the taste and texture of the original Noosa Yoghurt.

 

Cast of Ingredients for Instant Pot Homemade Noosa Yoghurt

Cast of Ingredients for Instant Pot Homemade Noosa Yoghurt

This recipe is to mimic the Noosa “Honey” Flavor. If you want to make Lemon or Key Lime Noosa, you may want to greatly reduce the Sugar and Honey. Pressure Cooker Easy Lemon Curd or Pressure Cooker Key Lime Curd can then be added to the finished, chilled Yogurt.

After playing around with different combinations of Milk and Cream, to get the taste and consistency of this Copycat Noosa Yoghurt recipe, I used Skim Milk, plus Heavy Cream.

The Gelatine in the recipe helps bind the yogurt together with a shorter incubation period. Add a dollop of my Instant Pot Easy Lemon Curd and it will put you over the edge!

Forget everything you know about my Instant Pot Greek Yogurt, as this method breaks the boundaries of that recipe. You can even use organic and ultra-pasteurized milk!!!!

But, do check out my Instant Pot Greek Yogurt for fabulous thick Greek Yogurt, which is super healthy for the body.

If you do not have Noosa Yoghurt in your area to use as the Starter, plain Fage Yogurt can be substituted.

 

Sanitize the Cooking Pot

Sanitize the Cooking Pot

This step is optional and I know many who don’t want to do this or think it is not necessary. I wash my lid and remove all the removable parts, every single time I use my Instant Pot. Many people do not wash their lid and/or, do not change out their Silicone Sealing Ring. When using the Instant Pot to make Yogurt, the Instant Pot is not under Pressure, so please keep that in mind.

So, if you plan on using the Black Lid that comes with your Instant Pot, you will want to Sterilize your Instant Pot by adding water to the 3 “Rice Cup” fill line in your Cooking Pot. It is the rice measurement on the left side of the double measurement, not the liter measurement. Make sure to either switch out the Silicone Sealing Ring or remove it, if you are using the Black Lid. If you are using the Instant Pot Glass Lid, don’t worry about steaming the water to sterilize the Instant Pot or GoWise Multi Cooker.

 

To your Instant Pot, Add Milk and Heavy Cream

To your Instant Pot, Add Milk and Heavy Cream

The combination of the two types of Milk product, will give you the same creaminess and “mouth feel” of the popular Noosa Yoghurt. Pour both the Milk and Heavy Cream into your Instant Pot Pressure Cooker. This recipe will work the same way using a GoWise Pressure Cooker.

 

Press Yogurt, then Adjust

Press Yogurt, then Adjust

Place either your Instant Pot Pressure Cooker Lid or your Instant Pot Glass Lid on your Instant Pot. Yogurt is NOT done under pressure, so, whichever lid you choose to use is fine. You will want to take off the Lid and mix, throughout the “boil” cycle, so use which is most comfortable for you.

 

Remove Film and Stir

Remove Film and Stir

Using Cream in this recipe, seems to cause a film to form early on in the boil stage. Just use a Whisk, pull it out and discard the skin/film. Give the Milk a good stir. Stir a few times during the boil stage. It will help get up to temperature on just one “boil.”

 

Take Temperature after Beep

Take Temperature after Beep

The Instant Pot will beep and the display will say “Yogt.” Remove the lid and remove any film on the top of the Milk. Give it a quick Whisking. Use a Digital Thermometer and wait for the read out. 180 – 183 is very good. I hit 181 on my first try, which is perfect.

 

Combine Sugar and Gelatine and Whisk in HOT Milk

Combine Sugar and Gelatine and Whisk in HOT Milk

In a Bowl, combine Sugar and Gelatine. Combing the Sugar and Gelatine together will help to keep the Gelatine from clumping when hot liquid is added. Add 1 cup of the 180-183 degree Milk to the Bowl of Sugar and Gelatine and Whisk until Gelatine is dissolved. Pour this mixture back into the Hot Milk and stir, making sure the mixture is well incorporated.

If you keep Kosher, this Instant Pot Homemade Noosa Yoghurt Copycat can be made using this Kosher Gelatin.

 

Place in Sink Full of Water

Place in Sink Full of Water

Fill up your kitchen sink with cold water. I do not suggest adding ice cubes to the water, as you don’t want to shock the Milk. There will again be a skin on the top of the Milk, so just run the Whisk through and catch the skin and discard. The Milk will cool down within about 10 minutes or less. Whisking every so often, will speed up the process.

 

Prepare Starter and Temper

When making Instant Pot Greek Yogurt, you need a Starter with just milk and live enzymes. For this Instant Pot Homemade Noosa Yoghurt Copycat {Sweet Yogurt}, however, it is fine to use Noosa “Plain” Yoghurt or the Noosa Honey Yoghurt. If you don’t want to use Noosa or cannot find it, try using  just plain Fage Yogurt. If you already make my  Instant Pot Greek Yogurt or GoWise USA Greek Yogurt, you know that I use my own Starter Yogurt. I freeze it in Ice Cube Trays and then defrost, as needed. It is really fine to skip the Noosa and just use Plain Greek or Regular Yogurt.

So, here we go, a Yoghurt that tastes very, very close to the Original Noosa Yoghurt.

When the Milk has cooled down add the “Starter” Yogurt and Clover Honey to a Measuring Cup. Add about 1/2 cup of the 95-110 Degree Milk and Whisk together. Whisk until the Starter is smooth. Once Smooth, add it all to the Instant Pot cooking Pot and Whisk to incorporate.

 

Push the Yogurt Button

Push the Yogurt Button

Place either your Instant Pot Lid, which locks in place or your Instant Pot Glass Lid back on your Instant Pot. Remember, Yogurt is not under pressure! Push the Yogurt button and it should say “8:00.” If it doesn’t press the Adjust button until the time STARTS at “8:00.” Use the “-” button and adjust the time down to “5:00” hours. If you want a slight tang, try 6:00 hours. Personally, I prefer 6:00 hours.

 

Give the Yogurt a Quick Whisk

Give the Yogurt a Quick Whisk

After your yogurt has incubated for six hours, open the lid and give the Instant Pot Homemade Noosa Yoghurt {Sweet Yogurt} a really good Whisking. Give it a taste and add more sugar, if you prefer a sweeter yogurt.

Grab your Kerr Half Pint (8 oz) Mason Jars or Storage Containers and divide up the Yogurt. Place them in the refrigerator for at least 8-10 hours to allow time for the Yogurt to properly set. You have freed up your Cooking Pot and your in a short time, you will get to enjoy Homemade Noosa-like Yogurt.

 

Instant Pot Homemade Noosa Yoghurt {Sweet Honey Yogurt}

Instant Pot Homemade Noosa Yoghurt {Sweet Honey Yogurt}

The Instant Pot Homemade Noosa Yoghurt {Sweet Honey Yogurt} is delicious with just the honey flavor. If you are planning to make a flavored Noosa Yoghurt, by adding my Pressure Cooker Easy Lemon Curd,  Pressure Cooker Easy Key Lime Curd, Pressure Cooker Fresh Berry Compote or another delicious flavor, make sure to reduce the amount of sugar to the incubation stage. You don’t want your Yogurt to put you into a sugar coma!

Kitchen Equipment and Essentials

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Instant Pot Homemade Noosa Yoghurt {Sweet Honey Yogurt}

Instant Pot Homemade Noosa Honey Yoghurt

5 from 28 votes
Print Pin Save Rate
Course: Breakfast
Cuisine: American
Prep Time: 1 hour
Cook Time: 6 hours
Total Time: 7 hours
Servings: 11 servings
Calories: 321kcal
Author: Jill Selkowitz

Ingredients

  • 1/2 Gallon Whole Milk Low or Fat Free
  • 1 Pint Heavy Cream
  • 4 Tablespoons Noosa Plain/Honey Yogurt ("Starter") (or Plain Fage)
  • 1-1.5 Tablespoons Gelatine (Knox or Kosher)
  • 1/2 cup White Sugar
  • 4-5 Tablespoons Clover Honey

Tools

US Customary - Metric

Instructions

Sterlize the Pot (If using regular IP lid)

  • Add three cups of water to the Instant Pot cooking pot, lock on lid and close Pressure Valve. Push the Steam button and adjust to 5 minutes. When Beep is heard, open Pressure Valve (Quick Release). When all pressure has been released, remove lid and dump out the water. Dry and cool off cooking pot.

Make Noosa Yogurt (not under pressure)

  • Pour milk and cream into cold/cool Pressure Cooker cooking pot. Cover with IP Lid or Glass Lid. Close the Pressure Valve, if desired.
  • Push Yogurt button and then the Adjust button, until it says "boil." After 10 minutes, remove lid, remove milk skin and whisk milk.
  • Mix together sugar and Gelatine and set aside.
  • When Beep is heard, open lid.  Remove milk film.  Whisk and take temperature. If the temperature is not 180 degrees, repeat last step.
  • When 180 degrees is reached, add 1 cup of the 180-183 degree Milk to the bowl of Sugar and Gelatine and Whisk until completely dissolved.  Pour the mixture into the pot of Hot Milk and  Whisk, until fully incorporated.
  • Remove cooking pot and place in kitchen sink full of cold water. Cool down to 105 degrees, whisking often.  Remove any milk skin.  Cool down should take about 5 minutes
  • In a measuring cup, mix together starter and honey.  Temper starter by adding 6 Tablespoons warm milk to starter mix and whisk until smooth.  Pour Starter Mixture into cooking pot and Whisk to combine.
  • Place cooking pot back into the Instant Pot and cover with IP Lid or Glass Lid.
  • Press Yogurt button. The display screen should say 8:00 (hit again or Adjust until it says 8:00). Adjust time down to 6:00. Make sure display says "Normal," not "Less."  The program will end after 6 hours.
  • When Cycle ends, open the lid and give it a quick Whisk.  Taste and add more sugar if a sweeter taste is desired.  Grab your Mason Jars or Storage Containers and divide up the Yogurt.  Place them in the refrigerator for at least 8-10 to allow time for the Yogurt to properly set.

Notes

Plain Yogurt can be substituted for the Noosa "Starter."
If you want to make a Lemon or Key Lime Noosa, reduce the amount of sugar/honey during incubation.  You can always add more later, if your yogurt is not sweet enough.  Instead, prepare a batch of Pressure Cooker Lemon Curd or Key Lime Curd and add the chilled Curd to the chilled yogurt.
If you keep Kosher, this Instant Pot Homemade Noosa Yoghurt Copycat can be made using this Kosher Gelatin.  Knox Gelatine packets are less than a Tablespoon each, so make sure to measure.
Start with 1 Tablespoon of the Gelatine.  If your Yogurt is not as thick as you like, bloom one teaspoon at a time and mix into the cold yogurt, until you get your desired thickness.  Then next time, start with the total amount.

Nutrition

Nutrition Facts
Instant Pot Homemade Noosa Honey Yoghurt
Amount Per Serving
Calories 321 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 76mg25%
Sodium 95mg4%
Potassium 276mg8%
Carbohydrates 26g9%
Sugar 25g28%
Protein 7g14%
Vitamin A 910IU18%
Vitamin C 0.2mg0%
Calcium 230mg23%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. Susan says

    If I wanted to make the yogurt with lemon curd or the berry compote, do I mix it in before I make the separate jars, or put it in the bottom or top. I don’t want this to be too tart or too sweet. I have read the different edits of your recipe and unsure of how much sugar/honey I really should use.

    Reply

  3. Shelly says

    Hi Jill,
    Thanks for another great recipe! Did want to know for future reference, if I can use any type of unflavored gelatin. My grocery store has Knox brand. Thanks for all the kind sharing you do!

    Reply

  6. Wendi says

    I don’t have the yogurt setting on my instant pot. Can I still make yogurt and how. Please help, I can’t afford the buy another one.

    Reply

  7. Suzanne Conning Mayers says

    Thanks for another great recipe! I’m sure a good bit of effort was involved to get a Noosa style yogurt.I’ve never had Noosa but I made your recipe with 2 tbsp of homemade Greek style starter and incubated for 4:30 to keep it from getting tangy. It worked! I mean, I got a sweet, custardy yogurt with minimal tang. Why does the recipe call for 6 tbsp of yogurt? Is it because of the sugar being added before incubation?

    Reply

  8. Connie Kukal says

    Is there are reason to use 2 different yogurts? It looks like Noosa has live cultures. Can I use all Noosa for the Plain Yogurt in the recipe?

    Reply

  10. Susan says

    I love your recipes! Can you give me an estimate of how much this makes and how long it will be fresh for? I also made your lemon curd recipe. So delicious and easy. Trying very hard to keep it from becoming spoon food!

    Reply

  11. Loves2cook says

    Tell me more about the starter. I’ve never made any kind of yogurt before. How do I make my own or where do I find starter.

    Reply

  12. jujubasd says

    This is practically what I do but with 2% milk (and honey only before I eat it). I’m going to try it with skim milk and cream next batch! Also, there is a Noosa plain yogurt without additives and honey. It’s only available in 24 oz tubs in select locations.

    Reply

  13. Susan says

    WHAT WHAT OMGOSH why didn’t see this before I went to the store. I love Nossa yogurt. It is the only store bought yogurt I can stomach. I got the milk and such to make my regular yogurt tonight. I guess I will be going back to the store tomorrow for whipping cream.

    Reply

  14. Beth says

    This is at the top of my list to make after Pascha…no dairy during Lent for my family. Noosa is a favorite of many of my coworkers…they will be so jealous that I am not paying $2 for a single serving of this decadent treat!

    Reply

  15. Andrea S says

    I only have whole milk not fat free how much would that change the recipe? Less heavy cream, no cream?

    Reply

  16. Michelle says

    Thanks for the recipe! Your ingredients list calls for 1 quart of fat free milk, but the picture of all of your ingredients shows a half gallon of milk. Should we use a quart or half gallon of milk? Thanks!

    Reply

  17. Autumn Christiansen says

    I have a very large family and make Greek yogurt in my IP by the gallon of milk. Can this recipe be doubled/tripled with similar results? If not, I would have to have a batch of this in my IP 24/7. ????

    Reply

      • Autumn Christiansen says

        When I first read this recipe I saw it as 1 quart of fat-free milk so I was very concerned about the amount of yogurt I would end up with. A half-gallon is much better. ???? It is culturing now so I can’t wait to try it tomorrow morning!

  18. Michelle says

    Excited to try this! Just to clarify, should we use Noosa for the starter or can we use any plain yogurt?

    Reply

  19. Cindy says

    Noosa says they add sweetened condensed milk to there yogurt..yours is great..thought this may get you even closer…

    Reply

  20. Debbie says

    I love the Noosa, my question is, I can only find ultra pasteurized cream ( we’re talking heavy whipping cream?). Will this work? Do you need to strain this? Thank you for all the help

    Reply