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 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 Homemade Noosa Yoghurt
I’m giving this 5 stars because I love her regular Instant Pot recipe and this is so similar that it must have been me. I made this yesterday and while it did get thicker in the refrigerator it’s still pretty thin. The day before I had made Jill’s Instant Pot Greek yogurt and it was perfect. I am wondering if anyone might have input on what the problem could have been. I used 2% A2 milk which is Ultrafiltered (as it’s the only milk compliant to my way of eating, the previous batch of Greek that worked was for others) and sweetened with BochaSweet rather than sugar. I am wondering if either of those two things, the milk type or the alternative sweetener, might have been an issue. I have seen a rip-off of Jill’s technique using sweeteners other than sugar successfully. Also, I used whey from the previous day’s batch as my starter. I had read that that was ok. I measured all ingredients and temperatures, used 1 – 1/2T of gelatine, did the yogurt cycle for 6 hours and let it set up overnight in the fridge. It thickened overnight, but it’s still pretty thin. It’s tasty, and I’ll consume it, but it would be more like Noosa if a bit thicker. Any ideas?
Hi Doni. None of what you did should have made a negative difference, I don’t think. The whey.. I have not tried this recipe with whey. It is also possible the gelatin might not have been fully incorporated. Jill
My yogurt ended up with small little chunks in it. Any ideas what I did wrong?
It sounds like the gelatin did not incorporate fully. Just give it a mix with a whisk or electric hand mixer. Jill