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


      1. Gail

        March 2, 2019 at 4:06 pm

        When you say place jars directly in instant are you placing them on the rack..?

        1. Van

          March 2, 2019 at 7:41 pm

          Hi Gail, you don’t need to use the trivet/rack. Just stack them directly in the pot. Hope you enjoy it!

  • 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??

    2. Tori

      January 28, 2019 at 7:43 pm

      Do you have a no boil recipe for the Oui copycat? Just ordered a yogurt maker. I’m excited. Thank you.

      1. Van

        February 9, 2019 at 6:35 pm

        Hi Tori, if you use ultra-pasteurized milk you can skip the boiling process.

  • 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!!!!

  • Debra

    November 25, 2018 at 12:45 pm

    I don’t worry about adding fruit at the bottom, I just make vanilla yogurt and put whatever I want on the top after it is cold. It works out very well and everyone can have whatever low sugar fruit they want on theirs.

    I like to use low sugar jams, marmalades, fresh crushed fruits and lemon curd for the fruit toppings.

  • Patricia

    December 29, 2018 at 1:18 pm

    I have neither a yogurt machine or the pot. Can I use a gas over that has the pilot light going all the time. It makes great regular yogurt.

    1. Van

      December 30, 2018 at 2:04 am

      Hi Patricia, if you’ve had success using your oven to make yogurt, this recipe or any other yogurt recipe (as long as it’s not a cold start recipe) should work fine using the oven method.

  • Jennifer

    January 20, 2019 at 2:03 pm

    Do you have to add water to the instant pot before you put the jars and start the yogurt setting? Lots of other recipes say to add two cups of water and use the trivet.

    1. Van

      January 20, 2019 at 9:39 pm

      Hi Jennifer, no you don’t have to add water or use a trivet.

      1. Rachel

        March 2, 2019 at 8:44 pm

        Could you use lemon curd instead of the strawberry preserves? If so would you add a sweetener? The lemon oui is my favorite, so I was hoping to replicate it. Thanks in advance.

        1. Van

          March 3, 2019 at 8:51 am

          Hi Rachel, I haven’t tried lemon curd on the bottom of the jar, I’m not sure if the acid would affect the culturing process or not – you could defiantly add lemon curd after you make the yogurt. Good luck!

  • Becky

    February 6, 2019 at 2:48 pm

    Thank you so much for this post. I’ve never made yogurt before, but followed your directions exactly and couldn’t believe how well this turned out. Although it tasted very good the next day, I have found the taste to be mellowing some each day. After three days the plain yogurt alone without any of the jam on the bottom is incredibly smooth and creamy – and I’m not usually a fan of plain, unsweetened yogurt. Thanks again!

  • Aleesha

    February 9, 2019 at 9:51 am

    Thank you for this recipe! My question is if you can make a bulk batch where you place it directly into the Instant Pot vs. putting them in jars first? Thank you!

    1. Van

      February 9, 2019 at 6:34 pm

      You’re welcome Aleesha! Yes, you could make it directly in the pot – the texture will be thinner though, since it thins out each time you disturb/stir/scoop it.

  • Val

    March 4, 2019 at 12:39 pm

    Have you tried the lemon Oui yet?

    Do you think this recipe would work with lemon curd as a base instead of the strawberry preserves?

    1. Van

      March 13, 2019 at 10:02 pm

      Hi Val, I would add the lemon curd to the jars after you have incubated the yogurt.

  • Emily Webster

    April 1, 2019 at 12:34 pm

    If using Fairlife or other ultrapasteurized milk, you mentioned that heating the milk could be skipped. So just start with cold milk from the fridge?

    1. Van

      April 26, 2019 at 5:13 pm

      Hi Emily, that’s correct – if you’re using Fairlife or UP milk, just use the milk cold from the fridge.

  • Kelly

    May 14, 2019 at 3:48 am

    I’m very new to this. I got an instant pot for Mother’s Day. Can I use jelly jars and the lids that comb with them. And then can I stack the jars on top of one another

    Thank you for any help.


    1. Van

      May 14, 2019 at 8:59 am

      Hi Kelly, yes you can use jelly jars and the lids. If you stack jars on top of each other, add a cup of water to the pot. Good luck and enjoy your new Instant Pot!

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe