Oui French Style Strawberry Yogurt Recipe

April 26, 2018Van
Blog post

Prep time: 1 hour

Cook time: 9 hours

Serves: 7 Oui Jars

Oui Yogurt is the “French Style” yogurt made by Yoplait – the yogurt is set directly in little glass pots creating a velvety creamy texture. I created a copycat of their Vanilla flavor last month (recipe here) – it was a huge hit, several people have requested the fruit bottom version. Hopefully you’ve been saving all your Qui jars, because you can reuse them to make yogurt in them.

I prepped the jars by peeling off the sticker labels then put some rubbing alcohol on a towel and rubbed off the rest of the sticker residue. I found the cutest silicone lids that fit the jars perfectly, they are called Blossom eCaps (Size Small), I bought them on Amazon (link here) and they come in different colors. You can also get plain plastic lids on the Oui website now (link here). If you try the recipe, be sure to post a picture on Facebook or comment here to let me know how it turned out.

Oui French Style Strawberry Yogurt Recipe

You can purchase the Blossom Lids here on Amazon

Oui French Style Strawberry Yogurt Recipe

Yogurt Recipes

Print Recipe

Oui French Style Strawberry Yogurt Recipe

  • Prep time: 1 hour
  • Cook time: 9 hours
  • Serves: 7 Oui Jars

Copycat of Oui Yogurt



  • 4½ Cups Whole Milk
  • 1 Jar of Strawberry Preserves, or fruit preserve of your choice
  • 2 Teaspoons Plain or Vanilla Oui Yogurt


  • 1)

    Pour 4½ Cups Whole Milk into a saucepan, heat on low until it hits 190°F and hold it around that temperature for 10 minutes. Turn off the heat and let the milk cool to 110°F. Use a kitchen thermometer to monitor the temperatures. You can place your pan into a cold water bath in the sink to help cool it faster. If a film forms on top of the milk, be sure to remove it or it will give your yogurt a stringy texture.

    *You can can skip this heating step if you’re using Ultra Pasteurized milk like Fairlife.

  • 2)

    Place 2 Teaspoons Oui Yogurt into a bowl and add 2 Tablespoons of the cooled milk – mix very well with a whisk, making sure there are no yogurt lumps – this ensures that you’ll end up with smooth yogurt. Pour the yogurt starter into the saucepan with the milk and stir well.  Avoid scraping the bottom of the pan, there’s usually milk solids stuck to the bottom that can give your yogurt a gritty texture.

  • 3)

    Place 1 rounded Tablespoon of Strawberry Preserves into 7 Oui jars, use a spoon to even out the preserves at the bottom of the jar. Ladle the mixture into your jars. Seal the jars with lids or cover each jar with homemade foil lids. Place the jars directly into the pot.

  • 4)

    Press the Yogurt button and make sure it’s on the “Normal” setting, set the Instant Pot for 9 hours. After it’s done, give it a taste—if you prefer it more tart, you can incubate the yogurt for a few more hours.

    (This recipe can also be made in any Yogurt Maker)

  • 5)

    Refrigerate the jars for at least 6 hours before serving. Enjoy!

↓ Supplies to make this recipe ↓



  • Christina

    May 7, 2018 at 4:53 am

    My instant pot is the LUX model. It does not have a “yogurt” button. How do I go about making this in my instant pot?
    Thank you

    1. Van

      May 7, 2018 at 7:48 am

      Hi Christina, just follow this original recipe, but use the technique from this recipe for the lux model


  • Mamawa

    June 6, 2018 at 11:30 am

    Hi Van!

    I made this recipe, and I noticed that the yogurt that had the fruit in it was looser, that the jars that did not. I’m using a Gourmia Yogurt Machine and set it for 8 hours. Should I try setting it longer? Would that make a difference?

    1. Van

      June 6, 2018 at 2:44 pm

      Hi Mamawa, I’ve had the same results as well, I think the acid in the fruit preserves affects the culturing – setting it longer won’t make a difference. There are a couple things you can try to get it thicker, blend the milk with 1/2 cup of dry milk powder or try using Fairlife brand milk – having a higher protein content will result in thicker yogurt.

  • Maureen

    July 14, 2018 at 1:29 pm

    Does it have to be in the InstaPot the entire 11 hours. The first time I made this, it came out perfect at 11 hours. I just stopped it today at 9 hours, because we have to leave the house and won’t be back for hours and I didn’t want it too tart. I’ve seen several other threads where folks only did 8 hours, so I thought I would chance it. I won’t know until tomorrow when it is fully chilled whether or not the experiment worked. Fingers crossed!

    1. Van

      July 14, 2018 at 3:37 pm

      Hi Maureen, it doesn’t have to incubate for the full 11 hours. It begins to set well before that time, I just found that the flavor was best at 11 hours, so 8 hours would work too.

  • Sara

    August 23, 2018 at 3:37 am

    So bummed. Tried this last night and they didn’t set up. I followed instructuins to aT.

    1. Van

      August 23, 2018 at 1:02 pm

      Sorry to hear that Sara, did you use a thermometer to monitor the temp? What did you use as the starter? After incubating, was it still just liquid?

      1. sara

        August 28, 2018 at 5:53 pm

        I used Ultra Pasteurized milk so I skipped the heating step. I used Oui Vanilla as my starter, and after 9.5 hrs in my instant pot it was still liquid. I am going to try again tomorrow! Anyone by chance able to duplicate the lemon fruit on the bottom from Yoplait Oui yet??

  • Vera Pustovalov

    August 28, 2018 at 9:47 am

    Can you make this in a crockpot instead?

    1. Van

      September 5, 2018 at 9:00 am

      Hi Vera, I don’t have a crockpot so I have never tried. I looked up a few recipes and it looks like it’s a workaround to get it to work since the crockpot doesn’t have the proper temp setting for yogurt (110-115F). It would be better to buy a yogurt maker instead.

  • Marion

    September 28, 2018 at 6:52 am

    This recipe is amazing. I made yogurt last night. It took me forever to get my milk to 190 degrees but it worked. I think I should have just left it alone. I kept stirring it and removing film, so it only made like 4 jars instead of 7. The texture is perfect tho. I used granulated swerve instead of sugar. It still taste great. Maybe too sweet. I may let my next batch sit for 11 hours instead of 9. Thank you for this recipe!!!!

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