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
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
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
Ohhh, I love Noosa Yogurt, but It’s very high in sugar. Can you please tell me, would it work to substitute Laksnto Monk Fruit sweetener or Xylitol for the half cup of sugar? I have been eating a sugar free diet since June and want to continue. Thank you!
Yes, that will work well. Jill
Will it work if I used Noosa Cocnut yogurt for the starter?
Yes
I made my first ever yogurt following this recipe and it is excellent. I find reading the directions to make yogurt much more difficult than actually making the yogurt.
I ran my cooking pot and 8 ounce canning jars through the dishwasher, so they were as clean as could be to start. If this is going to keep a few weeks, having the utensils and storage containers cleaner won’t hurt!
Excellent recipe; thank you!
I made this yesterday- it is wonderful. Thank you for sharing. I was wanting to duplicate the jalapeño and pineapple Noosa …any ideas on it? I was thinking about reducing sugar/honey and adding jalapeño jelly first but not sure on pineapple. Thank you again for all of your wonderful recipes!
I haven’t tried it myself but I don’t see why it would be an issue. However, please understand that it is very difficult to give exact advice for a new recipe without recipe testing.
Your awesome, I have been eating Noosa yoghurt for awhile and got glutenated from the 4 ounce tubs now I can make mine at home and know there are no gluten ingredients near it. Thank you very much.
Thank you, Marjorie. Remember, the yogurt will not be set up, until the next day. Jill
How long will this yogurt keep?
can I double the batch and if so, do I change the cook time? how much longer?
Hi Jill, I followed your recipe to a T but when I got to the incubation period I have a the Instant ultra 60. The only thing I wasn’t sure of is what to set the incubation period too. My settings for this particular machine is low is 91 degrees F, medium is 107 degrees F, or high(boil) is 181 degrees F or custom I can set the temp from 104 degrees F to 176 degrees F. So just want your opinion on which setting to use and how much time. I don’t know what the normal temp on an other machine is as I have the Instant pot ultra 60 as I stated. Thank you
110°
What temp is IP @ when it is in yogurt incubation period? I have a pressure cooker (Nesco) with no yogurt button. It does have ‘warm so I was thinking I could use that setting. What do you think?
Is it possible to add a little more honey and leave out the sugar?
The yogurt is delicious. I followed the recipe except I used whole milk. It is nice and think but kind of stringy. It is a bit unpleasant. What can I do to prevent that in the next batch?
Hi Laura. I’ve never heard of anyone having a string problem, so I don’t know what you did to have caused that. Did you bloom the Gelatine? Jill
I know when you make your Greek yoghurt that you freeze some for a starter. Do you freeze your Noosa yoghurt for a starter also or do you use your Greek for the Noosa starter? I was just wondering if the Noosa yoghurt worked as a starter frozen. I don’t see anywhere that it says to save a starter.
A friend wants to make the coconut flavored noosa yogurt. I have an IP (newbie). Wondering if anyone has a recipe to make this as the coconut one?
About how long does homemade yogurt keep?
Malorie, maybe two weeks. Jill
Hi Jill, I have made the Noosa yogurt a couple of times now. The first time it was fabulous but something must have gone wrong the second. The only difference I know of, was the 1st time I used 1% milk and the 2nd skim. The second batch appears to have whey in it that has helped. It doesn’t taste bad, but the texture is not as good. I set the yogurt setting for 5 hours both times. Any ideas as to the difference? Thanks!
Should say, jelled,not helped!
Just took this out of the insta pot after a 6 hour incubation period. It looked fairly thick until I whipped it now it looks fairly thin as others mentioned. I followed the instructions and temp settings. I used all fresh ingredients including my noosa honey yogurt starter. I have had great success with your greek yogurt recipe. I am letting it sit up overnight to see if it thickens. The taste is excellent. – thanks
Hi Danita~
The Yogurt will not be thick directly after incubation. It must set up overnight in the refrigerator. Jill
Reporting back. The yogurt did set up overnight. The consistency is nice and creamy. thanks again. Nice to have an alternative to the greek yogurt.
I am in the process of making this now. One more hour then I’ll whisk it and put it in the fridge. I CANNOT wait!!!
Have you tried using whole milk only and no cream? Just wondering if the texture would be different.
Hi Sam. I suspect the yogurt will not be as thick at Noosa. Jill
New to yogurt, I followed the directions to a T and got a runny yogurt with good flavor. I read where you “bloom” gelatin and add to cold yogurt, can you explain that process?
Question: can I use 1% milk for Noosa yogurt?
Hi Heather~
If you make a change to the recipe, it won’t come out as pictured. So, it is up to you if you want to make a change. Jill
Hello!
I Mae the Greek Yogurt yesterday. Very tasty! I am interested in making the Noosa copycat, but I use my own homemade sea moss gel in place of gelatin, as I have a strong aesthetic displeasure to the smell of Knox, and after having cattle and sheep, it smells like a barn floor to me. Is it possible to substitute the gel for the Knox?