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 Homemade Noosa Yoghurt
This recipe IS AMAZING!! Thank you so much for sharing. It really has become a household staple. I’m making 1 gallon batches every two weeks for my family. Followed it to the T initially, then started estimating the milk:cream ratio, and it still holds up. I love eating this plain, but of course it’s delicious with add ins as well!
Thank you so much, Leah. Jill
Would this work with coconut milk? I have a dairy allergy but miss yogurt.
Have you used this recipe for frozen yogurt?
Yes, there is a recipe on the blog for frozen yogurt. Jill
Is there any need to strain this, or does the gelatin make it thick enough?
It should be thick enough, but if you want it even thicker, you could strain, but try it as is and see what you think. Remember, it will take time in the fridge to set up all the way. Jill
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
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.
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?
Can this be made using sugar free sweetner?
Mine came out to thin, what could I have possibly done wrong? I followed each step carefully
Since I did not watch, I cannot say for sure, but, did you measure and then bloom the gelatin and let the yogurt sit overnight? Jill
I’ve tried this recipe twice now, line by line. But I think the No-Fat milk doesn’t have enough milk fats to properly thicken the yogurt. I made a copy of this recipe (the first time) but used whole milk rather than No-Fat milk, and it was nice and thick. These last two batches I’ve had to throw out because they were like heavy cream consistency, they would just never thicken – even after adding additional gelatin after the culturing process (I had to try something). Any other thoughts?
I haven’t tried Noosa but I just had Wallaby Organic Aussie Smooth Yogurt. Is it the same as Noosa, if you’ve tried it? It’s very light and airy and I love it so I got inspired to look for a recipe similar to it and your recipe popped up? Is this recipe light and airy like it? I normally don’t eat much yogurt but after trying this one today, I’d eat it more if it was this good!
Any recommendations on doing this as a plain Noosa yogurt (to add fruit to)? Would you leave the honey out and increase the sugar? Thank you – I’m really looking forward to trying this out.
Me too!!
Just made this with a slight reductio in sweeteners (sugar 1/3 cup and honey 2 tbsp). My husband, after tasting straight from the pot, “I have never tasted anything like this…” He has decided this is a a “make again and again” recipe. Thank you for developing and sharing such great recipes.
Help! I made this once and it was perfect. I’ve tried making it 3 other times with no success and I can’t figure out what I’m doing wrong. After cooling there is a white layer of gel at the top and then below that it is off white and a much looser consistency. Is my gelatin bad? Too cool when I add the gelatin? I sterilize the instant pot, tools and storage containers before I start. Any suggestions would be much appreciated!
How long should I steam the water to sterilize the lid? Thanks so much! I’m so excited try this as my grocery budget does not share my love for noosa!
Hi Sam…just a few minutes would suffice. Jill
Hi Jill! I’m excited to try this recipe. But I really only eat plain yogurt. Will this recipe work if I simply omit the sugar and honey? I’ve made the feel yogurt with success but i love the texture of noosa.
I have made the Greek yogurt recipe with much success. I had tried the store bought Noosa and wanted to try your recipe for it. I planned on making it without any sweeteners as I prefer unsweetened yogurt. I swear I had one of those days where everything regarding this recipe went wrong, due to me. I left out all sweetening as planned. Realized after starting, I had the wrong % of milk, unknowingly doubled the milk amount, used half of the heavy cream (due to mistakenly doubling the milk), I did have enough gelatin. I added hot milk to my frozen yogurt culture (it was frozen this will help thaw it-ugh), realized what I had done after adding it to the hot milk mixture. I then thought what do I have t o lose and let the yogurt finish the process. To my very great surprise it turned into yogurt. I am a very experienced cook, all the mistakes I made, should not have happened, but I still had yogurt. I am getting ready to make the Noosa style again and I will do better following the recipe (though still unsweetened due to my preference). PS I do sometimes top it with homemade raspberry rhubarb jam and it is outstanding.
Can you use Fairlife whole milk with this recipe? Would it essentially take the place of both the skim milk and cream? I bought the milk planning on using the “No Boil” method, but after seeing this recipe I wanted to try this one instead.
Would love to hear the answer to this. Assuming ther question is in reference to Fairlite 2% or skim.
Trying to make the yogurt. I have It duo and it has the yogurt setting but it goes to less. Your recipe says make sure it’s on normal not less. Hope my yogurt isn’t wrecked
It needs to be on normal, as it will not set. Jill
This is my new favorite, I like it even more than the original noosa yogurt. Eventually i will try it without the gelatin (and with a longer incubation time) only because I hate having to buy gelatin. (not a deal breaker but it would be simpler for me)
Everyone who has tried this has loved it btw!
I am so glad you enjoy this recipe, Amy. Thanks so much. Jill
Can you tell me the reason for the gelatin? For the smoother consistency?
I completely forgot to add the cream! It’s 2 1/2 hours into incubation. IS there some way to add it or shall I just leave it out?
Sandy, I would add it ASAP. Jill
Do you think I can use kefir as a starter?
Help I can’t find my yogurt button on my 6 qt what d I do now that I have mixed it all and back in the IP
Can sugar substitute be used in place of the 1/2 cup sugar? I use one that is a blend of xylitol, erythritol and stevia.
Thank you!
Absolutely.. Jill
Hi. I want to make the Instant Pot yogurt — in the recipe at the very end you say to put it in the fridge for 8-10. 8-10 what? Hours? Minutes? There’s a Big difference!!!
Many thanks!
Excited to try this as I am not a Greek yogurt fan!! Can you make it in an IP without the yogurt function though? Tried looking at all the comments but couldn’t find an answer! Thanks so much!
Hollie
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?
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!
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.
Do I have to use gelatin?
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!
Hi Shelly~
Knox is what I used. 🙂
Jill
My instant pot doesn’t have the yogurt setting
does the gelation have to have the sugar in it or can I leave it out
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.
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?
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?
Hi Connie~
Either yogurt is fine to use.
Jill
Can you starinnthis yoghurt for a thicker consistency of needed?
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!
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.
You just have to be sure that live culture is listed in the ingredients of the yogurt you plan to use for a starter.
You can buy Noosa or other yogurt with live cultures. Jill
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.
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.
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!
I only have whole milk not fat free how much would that change the recipe? Less heavy cream, no cream?
Andrea, the result would be super thick. Jill
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!
Hi Michelle~
One-half gallon is correct. Thanks for catching that error.
Jill
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. ????
Hi Autumn~
Doubling the recipe is fine in a 6 quaet or larger.
Jill
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!
Excited to try this! Just to clarify, should we use Noosa for the starter or can we use any plain yogurt?
Hi Michelle. You can use plain yogurt if you like.
Noosa says they add sweetened condensed milk to there yogurt..yours is great..thought this may get you even closer…
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
Hi Debbie, that’s fine. Jill