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
Is it possible to leave out the sugar and honey from this to make just a plain version?
I don’t see why not. Jill
Delicious! Accidentally used whole milk but still worked perfect! I ENDED UP USING 13 MASON JARS, HALF pint. No joke! All in all … AMAZING!!!
Awesome, Taylor. Thank you for using my recipe. Jill
When do you put in the honey? I read the recipe twice and don’t see it.
I don’t have an IP but I do have a yogurt maker… Fingers crossed that this recipe works. I LOVE Noosa and am excited to make my own! And the lemon and key line curd recipes will he made to flavor it. Thanks for figuring this out and sharing!
*Update: I made this in my yogurt maker, it made 2 batches. I put what didn’t fit in the first batch in the fridge till I was ready to make the second batch, I then warmed it to 105F before putting it in the machine. It turned out! Woohoo!
My husband never wants me to buy yogurt again. ?
Did it taste just like noosa? I just got a yogurt maker. I have an instant pot without the yogurt button. I tried so many times and it didn’t work. Fingers crossing this does.
Can you please share with me your step by step directions for making this in a yogurt maker? I have one, but haven’t the slightest idea how to do this in my yogurt maker. Lost directions for it a long time ago. Thanks so very much!
Do you have a recipe for a Keto Yogurt? Or is there such a creature?
I have a different yogurt maker that works great and am sure would work with this. I’m successful at making thick yogurt but want it super creamy. Do you know what is causing your yogurt to come out so creamy?
What are the measurements for everything in the recipe?
Hi Jill, thanks for the wonderful recipe. I was wondering how I would amend this if I wanted to make the vanilla bean noosa yogurt? Would I omit any of the sugars? Thank you so much!
I was wondering how to tweak for the vanilla bean as well. Noosa Vanilla Bean is is the bomb 🙂
When I make vanilla bean yogurt, I open my pods and scrape them, then I add the seeds and the beans into the cold milk. I bring it up to temperature and then when it is cool and ready to transfer into jars, I pour it through a mesh strainer to get out the beans. Then I just jar it and incubate it as normal! Hope this helps.
Just add your seeds and beans to the cold milk before boiling. Then use a mesh strainer and strain your yogurt before incubating to remove the beans and any larger pieces of pulp.
I forgot I had one more question…for which milk does the 321kcal you have listed apply to, whole, low or fat free?
Made this today, got nervous it was very soupy after 5 hours of incubation but firmed right up after chilling for 5 hours in the frig. Very very yummy, can’t wait to share it with friends!!
Can this be made as a double batch? If yes, what do you suggest for a incubation time or does it not matter the size of the recipe?
As always, thanks for sharing!!!
Also, off topic but how do you choose a cute face to go with my name, mine always shows up as a sad face.
Can I double this recipe in one batch?
Hi Jill,
Could his be done using the cold start method? If so,how would that change the steps in this recipe? We love this recipe but would really love a cold start method version of it. Thanks!
I would love to know this too!
Me too!!
You could try following the directions with my cold start/no boil recipe (using the proper milk) and use the rest of the ingredients from this Noosa recipe.
Hi. I am interested in making this yummy yogurt but was wondering the the Calorie sugars and carbs proteins etc might be. Can u please let me know. Thanks Laura
So my yogurt is currently culturing but I unfortunately realized when I put it in it won’t be done until midnight 🙁 which is way past my bedtime. Is there anything I can do so that I can address it when I wake up instead?? I’m so excited to try the yogurt and I don’t want to ruin it but also don’t want to have to deal with only 4 hrs of sleep!
This is my favorite IP Yogurt recipe! My 2 yr old loves when I make a big batch! I’ve only made it with the honey flavor Noosa… thoughts on some of the others? Do they turn out as well? Thanks so much!
This is a great recipe. I’ve struggled to make yogurt for some time, but your recipe worked like a charm. The texture, flavor and consistency are wonderful. Husband really likes it too. Thank you for sharing this recipe!
Wonderful, Lisa, thank you so much! Jill
Excellent recipe! I have done 3 batches so far and am experimenting with other flavors now using this as a base. I just finished up a double batch and divided it into vanilla and then the rest I’m making strawberry ruhbarb and some blueberry. I have a request from a family member to try out the almond coffee flavored one, so I’ll be trying that next! Thank you for such a simple, versatile, and easy to follow recipe!
Thank you so much, Mary! Jill
I am wondering if you have any thoughts on how to make the coconut flavored version of Noosa?
What can I use instead of gelatin? My husband, who eats most of the yogurt in the house, is a vegetarian. Can I use pectin instead? Or just leave it out and let it cook a little longer?
Thanks!
~ Heather
I link to a Kosher option in the recipe. Jill
Is there a cold start version of this?