There’s a great recipe for a copycat Noosa Yogurt out there, and everyone who has made it seems very happy with it. Unfortunately that recipe, like the yogurt, has more sugar than I can eat. It’s also for a very large portion size and I wanted something smaller and less sugared. Additionally I wanted all the fat and protein I could squeeze in there. So I whipped up this delicious Smooth Cardamom Yogurt recipe as a result.
Smooth Cardamom Yogurt | Noosa Copycat Recipe
So I decided to try with Fairlife whole milk and half and half, use Splenda for sweetening, and to add a sweeter and slightly different taste, flavor it with powdered cardamom. The second time I made it I used apple pie spice, and that was delicious too. But the cardamom certainly adds a very Indian flavor to the yogurt and my family seems to like that quite well.
I let it set in my Instant Pot on the yogurt setting for 8 hours. I also added 1/2 teaspoons of honey per cup for flavor, but you could omit this if you prefer. You’ll notice I don’t follow the “heat to 180 degrees and then cool” steps that most Instant Pot yogurt settings ask for. It still works for me.
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Okay y’all, let’s be honest. This Smooth Cardamom Yogurt recipe doesn’t taste exactly like Noosa to me. It’s not as rich, it’s not as tart, it’s not as sweet. So perhaps I should call this my ” I can TOTALLY believe it’s not Noosa” recipe?
But I tell you what, it’s pretty dang fantastic. We like it better than Greek yogurt eaten plain, and it has a wonderful creamy, smooth texture that I would think kids would love. We’ve been eating this Smooth Cardamom Yogurt every night, and the protein and touch of sweet are very satisfying. Do let me know how it turns out if you make it!
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- 2 cups whole milk
- 1/2 cup Heavy Whipping Cream
- 5 tablespoons Splenda baking mix, or sugar substitute of choice
- 1/2 tablespoon unflavored gelatin
- 2-3 tablespoons Greek yogurt, as starter
- 1/2 teaspoon Ground Cardamom cinnamon, or apple pie spice or other sweet seasoning of your choice
- 1 1/2 teaspoons Honey (optional)
- Heat the milk and cream in the microwave for two minutes.
- Put some of the warm milk in the gelatin and mix until smooth, and then add this mixture to the milk and cream.
- Add the starter yogurt and the powdered cardamom and stir or whisk until everything has been well-incorporated.
- Set your Instant Pot to its Yogurt setting, which may be 8 hours by default.
- Once it's done, add in the Splenda and honey, stir everything together. Don't add the sweetener before it's set, as it tends to make the yogurt less firm.
- Let it sit in the fridge for 6-8 hours otherwise it will be runny. Gelatin needs to be cooled before it will set so do not be in a tearing rush to eat it. It's totally worth the wait.