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}
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
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
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
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
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
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
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
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
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
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
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}
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
- Instant Pot DUO 6 Quart or GoWise 8 Quart Pressure Cooker
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Knox Gelatine or Kosher Gelatin.
- Clover Honey
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Here is your handy printable recipe:
Instant Pot Homemade Noosa Honey Yoghurt
Print Pin Save RateIngredients
- 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
- 1 Instant Pot DUO (or GoWise brand)
- 8 Half Pint Mason Jars
- 1 Digital Thermometer
- 1 Stainless Steel Whisk
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
Nutrition
PIN this Instant Pot Homemade Noosa Yoghurt Copycat {Honey Yogurt}!
Instant Pot Noosa Yoghurt
I love your recipes! Thanks for sharing! I’m sad that I don’t have the yogurt function on my instant pot. Is there a way I can makes this Noosa yogurt without it?
I made this with whole milk and set it for 6 hours. I just used 2 spoonfuls of some vanilla yogurt from Aldi. It did come out a bit soupy but after straining it for a couple hours in the fridge with a cheese cloth, it came out perfect. It was actually thicker and “greeker” than Noosa. Loved it. Will definitely be making it again but next time I might try skim milk for a healthier option.
Hi Emily~
Glad you enjoyed the Noosa. I suggest allowing it to set overnight for the perfect consistency.
Jill
When would be the best time to add vanilla bean paste, and how much would you recommend?
I bought a half gallon of skim and Pint of hy. Got home and found I picked up 2%. Can I just use it and cut back the hy? Any thoughts!
I love this recipe. The first time I made this it turned out perfect. The 2nd time I tried making it (today), it didn’t work. The only difference is that I used actual Noosa honey yoghurt rather than Greek yoghurt as a starter. Also the gelatin didn’t dissolve completely.
The yoghurt didn’t form completely and tastes kind of diluted and not done. Should I throw it away or can I do anything to save it? I tried putting it in yoghurt mode of an extra hour but it still isn’t done. Do I need to use gelatin since I don’t use it for making regular yoghurt? And is there an overnight recipe I can try for noosa (I want it to be in yoghurt mode for longer).
Thanks
Jasleen, I would try blending up the yogurt to get the gelatine to dissolve. If you need to add more gelatine, bloom it first. Jill
How long will the yogurt last?
I have had the yogurt going in for 7 hours and it still doesn’t have the “sour” yogurt taste. I was told in my Kombucha and kefir classes not to ever add honey until the end because honey is a natural anti bacteria and stops the culture from growing. I’m guessing this is what happened here. Was I not supposed to add the honey until the end?
How many tbsp of gelatin does this use?
I use 3 packets of Knoz. I really like the thickness of it although its a little bit more than I probably should be using =P
Tried the recipe…flavor is right but the consistency didn’t come out right. The texture looked right after refrigeration but when I scoop it up with the spoon, chunks of yogurt are stuck to the spoon. It seems as if the gelatin wqs uneven throughout? What did I do wrong? Thanks for your help!!
Hi Rachelle. The Gelatine needs to be completely incorporated into the milk. Try using an immersion blender and then letting it set up again. Jill
I don’t have an IP it’s another brand. What do I need to do to make this recipe work?
I did’nt realize you had update the recipe so I have the wrong portion of milk/cream. I doubled what I thought was the original and have 1/2 gallon of milk to 2 pints of cream. It will be interesting to see what I get in 6 hours!
The amounts you have are just fine. You will get a nice yogurt!
Jill
Hi Jill, I have a question…I want to make this so BADLY, but I have a Power Pressure Cooker XL, and not an Instant Pot. I was trying to figure out how to convert the recipe so it would work either in my PPCXL or a crock pot, but I’m just not sure exactly how to do it. Any suggestions??
I was super excited about this recipe and made it over the weekend. I was disappointed when it came out soupy after 6 hours of incubation. I followed the recipe and directions with one exception: When cooling after the boil cycle, it got a little cooler than the 105 degree temp required, so I had to warm it back up to 105 before adding the starter. Do you think that had something to do with the soupy result? It tastes AMAZING, but it is totally soup. 🙁 Also – Any suggestions what to do with a half gallon of delicious yoghurt soup?
Hi Anna~
I don’t know what went wrong. How fresh was your starter? Try making freezer pops with the yogurt.
Jill
When I make my yogurt it takes 12 hours on the yogurt setting for the milk to thicken into yogurt, anywhere less than 10 hours is always runny when I make it. You can try extending your incubation time to 12 hours next time if try making yogurt again.
This does sound like a great recipe though, I love Noosa yogurt!
I just made and mine seemed very thin..should I let set over night or reincubate?
Let is sit overnight to set up.
How could I convert this to be key lime flavor, but keep the thickness? I’m afraid adding key lime juice will make it runny…
This might be a stupid question, but can yogurt be made with nut milk such as almond milk? I’m trying to cut down on dairy.
Hi Jill. I have enjoyed making the regular yogurt and Greek style yogurt from your site. I did try your Noosa style recipe. My family loved it but I’m not sure how I feel about the mouth feel. One thing I did notice is that there were some lumps in the yogurt, probably from the gelatin. I used my Vita Mix to blend the yogurt and then it reset overnight. The consistency was perfect then. Not sure if I am the only one that has that problem but I thought I would let you know in case others encounter that. Thank you again for all of your wonderful recipes
Hi Lisa~
The gelatin needs to bloom before adding it to the warm milk, or, if you mix it well with the sugar first, to prevent clumping. Jill
How can I make this vanilla flavored? I don’t prefer the honey flavored Noosa. Would I buy vanilla Noosa as my starter and add vanilla? Do I still add any honey? Or just sugar? If I wanted to add berry compote to some of the batch, would it be too sweet? Thank you!
I have a question… The instructions at the top say that if you are using the curd to eliminate the sugar at the gelatine stage, and then further down it says to eliminate it. Could you clarify? Thanks!
Hi Lisa~
The curd is sweet, so it is a good idea to reduce or eliminate the amount of sugar/honey in the recipe. You can always add more later, but you cannot remove. The sugar combined with the gelatine first helps the gelatine to dissolve easier, so perhaps just use a small amount of sugar mixed with the gelatine. Experiment and adjust to your own preference. Have fun making this and if you have other questions, please just ask. 🙂 Enjoy.
Jill
I want to make this so badly…however, I’m wondering if anyone has tried making it without the sugar and honey (I would mix in a bit of no-calorie sweetener before eating it) I’m trying to cut out as much sugar as possible. Thanks!