RuthAnn’s EASY YOGURT

[@wandamcgann7728]

Ruthann why don't you make your own cook book of all the recipes you know. I would buy one. think about it.

[@Laura-xy7td]

Me too

[@dr.lattenliterature]

I absolutely woukd buy a couple have friends that love you

[@SnarkyB]

Me too!

[@lynnieb]

Same!!! I would buy four more as Christmas gifts for my sisters! Please, please, please!!!

[@gabbylovedbyJesus]

James 1:12 NKJV [12] Blessed is the man who endures temptation; for when he has been approved, he will receive the crown of life which the Lord has promised to those who love Him. ♥ Jesus loves you💜

[@MaddieDonaldsonn]

I’ve said it before but your channel is so relaxing! I love to watch your videos before bed, and who am I kidding- all the time! 🤣 You make everything so simple to learn

[@gymgirllja]

I use an "old" InstantPot Duo with the yogurt button. I don't have access to raw milk that needs to be ultrapasturized, so I buy a 1/2 gallon of ultrapastuerized whole milk from the store, along with a small tub of plain yogurt that contains live cultures. I pour the milk into the InstantPot, wisk in the yogurt, hit the button (mine is set to 12 hours), and go to bed. I have yogurt in the morning. If I want it thicker than it is, I tip the pot and ladle out the whey. For super thick, Greek style, I would strain it. I also save some of each batch to use as the starter for future batches. Instant Pots are super!

[@narrowpathfarm]

I use raw milk and only heat to 110F :)

[@gabbylovedbyJesus]

Matthew 6:33-34 NKJV💝 [33] But seek first the kingdom of God and His righteousness, and all these things shall be added to you. [34] Therefore do not worry about tomorrow, for tomorrow will worry about its own things. Sufficient for the day is its own trouble. 💝

[@SuAnne-lc5rw]

You are an amazing person Ruthanne! Your knowledge is very valuable! You are so lucky to know all the things about milk cows and dairy products that you make at home, cream, cheese, yogurt, etc… I am so impressed with your ability to make your family happy and healthy. ❤❤❤

[@ImMissSudie]

Using the apple slicer is genius!!!! I would have never thought of that, THANK YOU!!

[@shannonrobinson262]

I make yogurt regularly. We eat it as is, add fruit or nuts and honey, but we cook a lot of Indian food which uses it. I simmer the whole milk for 5 minutes to break down the proteins so it’s thicker. Don’t simmer longer than 5 minutes though, because over 10 minutes will go back the other way and make it thin again. Another way to thicken yogurt is simply adding 1/4 c powdered milk to 1.5 ltr of milk (I like to use whole milk powder as I make whole milk yogurt.) I use both and get a yogurt that is thick and rich without being sour that doesn’t need the whey removed so the yogurt is higher protein. Try it this way, even just once. I think you’ll be pleasantly surprised.

[@Taking_Back_Thyme]

Sounds wonderful

[@kimhayden1212]

Maybe recipe that heats to 110F is meant for the average person who buys pasteurized milk?

[@brendamaas4293]

I use store milk, heat to 180, cool to 110, then add my culture, and it sit.😊

[@eyes2see438]

What brand of whole milk do you use? Does making homemade yogurt, make lactose free? My children stomachs are sensitive.

[@stefanimoore271]

Thank you! For some reason in order to get it thick like we like I need to strain off alot of whey. It takes a gallon of yogurt to a qt. Im going to try the powdered milk and I have heard of adding powdered gelatin too. Have you tried that and if so is it as effective? I have gelatin on hand more often than powdered milk

[@rhondawelsh2632]

I very much enjoy your videos. Thank you. One thing I do not have the patience for is waiting the 2 hours for the milk to cool down so I do one extra step by removing the pot of hot water from the instant pot and placing it in cool water and in about 10 minutes it has cooled down enough to safely add the starter. Then I dry the outside of the pot and put it back in the instant pot and Carry on from there.

[@InGODitrust5and2]

I did not realise how easy it is to make beautiful homemade yogurt. Thank you so much RuthAnn. I get so much value from watching your videos.❤

[@jillmcdonald1714]

Good afternoon Ruthann, I am excited to get your yogurt recipe from your videos. I just wanted to say again that I think you have raised your children to be such wonderful children! They all know how they are loved. I get warm out just watching you work from before sun up to beyond sundown! God has made you as a gift to your family and thankfully you have been a gift to all of us who watch you on KZbin. I wish I could have watched you raise your children when I was the child birthing age, many, many years ago! I am 62 now. I have 4 kids, all grown now but have not contributed to others as God expects. They are not raising their children about Jesus as well as not giving them principals for a good life. I wish I were living in your neighborhood just to see you for myself. You are truly a gift from God and I thank him for giving you to us all. Thank you for all you do for my sake. I have learned so much watching you. I Pray that God will continue to bless you and your children. You have an Amazing Family! Do your children ever fight or argue with each other? I look forward to watching and learning more from you daily. Respectfully yours, Jilli

[@Ruthannzimm]

May God bless you for showing up here and blessing me with these kind words!! And yes our children bicker often… it’s all part of learning and growing!! Again, God bless you!!$

[@phylliswalkin2267]

I second that comment!!! May G-d bless all of us!!

[@conniespillman5157]

You are a natural-born teacher. Obviously gifted in that way and so many other ways. It's a master class for others to see what an excellent teacher does. As others have written, you are so calming. If only everyone could grow up in the atmosphere that you have going in your home. Godliness.

[@brendadodd1075]

I made my yogurt thus Saturday in my Instant pot. And strained it for 21 hrs. It made 2 qts 1/2 pint plus I got 1qt 1 pint of whey I use in my homemade whole wheat bread. Using freshly milled four.

[@kayfreschly6272]

Your children are so cute. Just look at that sly smile on this little guy. Love it!

[@kathywebster9167]

I have been making Greek yogurt for the last 3 weeks in my instant pot, sooo healthy and delicious just add a little touch of honey and fresh blueberries., thank you love your videos

[@jboutwell57]

I’m so glad I found your channel, it’s great knowledge to have, and your family is precious. Great kids!

[@lindasummer2343]

Great video, RuthAnn. Making homemade yogurt is to the kitchen the same way chickens are a gateway to farm animals. I have to say that even with pasteurized milk I have to heat the milk to 180F in order for the yogurt to thicken properly. Love your teaching heart and style. Thanks for all you do for your community.

[@mairzydotes3548]

One thing I use rather than cheese cloth is the mesh paint straining bags you can get at a Home Depot or similar. There are various sizes. Launder and reuse. Too cute with the little one tasting the sap from the tree.

[@Ruthannzimm]

That’s a great idea!!!

[@lindaschekman4732]

I began using paint straining bags for making greek style yogurt about 10 years ago. Great results always. 👍🏻

[@Strattiffy]

I was thinking that using nut milk bags would work. I'd worry that paint bags are not food safe.🤥

[@bettyloewen9390]

I use extra large coffee filters, works great

[@hazelbrungard1623]

The new beverage servers that have a tap on the bottom are great for taking the milk out and leaves. the cream stay in the container . Much simpler than scooping it out.

[@AdmnerysRodriguez-je4nx]

Can you PLZ show picture of this beverage server?

[@Becky3392]

Yes! That is a great way. I have done it also with a gravy seperater

[@littleme3597]

People didn't' have those years ago. lol She is showing the old fashioned way it was done.

[@robingreany899]

Thank you for this recipe for yoghourt. Hearts and flowers coming your way. ❤️💐

[@cindycampbell4994]

I absolutely love the picture of your son on this. The way his head is tilted and smiling. So precious!!

[@nancycurtis488]

I have been making yogurt since the early 1970’s AND now I have an instant pot and a Ninja Foodi but have never used either for making yogurt. I have some times when all 7 of my kids were home but normally make about a gallon. I most of the time make yogurt using different fat content milk like whole milk but add two or three cups of heavy cream…it is like eating ice cream but not frozen. I also love to make yogurt bread using freshly ground hard white wheat….wonderful. Now, I have never seen the trick using the immersion blender and did not know you could even do that. I will have to try that. When my second daughter (of my five daughters…I had two sons…one in 1965 then my second son in 1968), 4th child, who was born in 1976, was little, she loved homemade yogurt, crushed pineapple and honey for a snack. Back when I started making yogurt, you could not buy any kind of yogurt at a regular grocery store…only at health food store and the term Greek yogurt had not even been invented yet. The changes I have seen! I always used to wish for a cow to milk or even just a place to buy raw milk……big sigh….but never got a cow nor found a place to buy raw milk. You are lucky even though you are so busy.

[@dnayf6323]

God bless you and your family for sharing all the wonderful knowledge about everything- It is clear and simple without extra jabber! 😊 Ya'll in my prayers daily ❤

[@patriciaharlen4823]

Because of you, RuthAnn, I now make our yogurt in the instant pot. Thank you for the inspiration. And it is hands down 100% better tasting than store bought.

[@Ms410410]

Thanks for explaining the temps and cultures. I learn so much from you.

[@weikelmd]

I would love to have your recipe for your granola bars. They looked delicious!

[@jeanettewestover]

Yes Ruth ann a cook book so we can hold it on our hands and cherish it as we do you...

[@johnreginahenderson7032]

You are a great teacher! Thank you for sharing your knowledge with us!☺️Regina

[@robinbutler7863]

Yes, God IS so so good. I love your videos so much, thank you for your time for teaching , I really appreciate your time. God Bless you and yours always and forever.

[@swaters3462]

We have family who are lactose intolerant. I use the ultra pasteurized milk in my Instant Pot. Thanks for the information on blending the yogurt before storing it. I made yogurt today, and I’m going to do that. Thank you ever so much. Really enjoy your channel, Ruthann. You are a wonderful teacher, and love watching your family.

[@le1003ann]

How can those who are intolerant eat your yogurt?

[@kefirasun8963]

I've been making yogurt in my crockpot for years. I don't have access to raw milk so I make due with whole milk from the grocery store. I strain off the whey because my family likes greek style, then I use the whey in baking/cooking. Whey makes fantastic fluffy pancakes!

[@Becky3392]

I just found your channel yesterday and have been binge watching all your videos! I love it! Its like going to a friend's house and sitting with a cup of coffee. You are so sweet.

[@noellelogan6339]

I love making my yogurt in a pot with venison for dinner’s recipe, but THIS trick with the jar in the pot is excellent. Less dishes, less transferring, less fuss. Love it, thank you!

[@hollandsemum1]

That shot of the turkey in the snow with the low light is spectacular. And... Wow! Fabulous thermometer hack! I hate holding my clipless one while keeping it off the bottom & trying to do other things.

[@adontee1960]

You are truly an inspiration! You express your labor of love to your family and to your viewers! God bless you. 🙏

[@lesliepyper3629]

I’m learning so much from you!!! Thank you for sharing your knowledge ❤

[@debbieflint1865]

Loving your channel you inspire me to try healthier ways ! I will try making yogurt now you explain it so simply 😊 God Bless you and your beautiful family🙏🇨🇦

[@Ruthannzimm]

Hope you enjoy

[@laurielangton9333]

This video is perfectly timed. I just today decided i needed to make a batch of yogurt. Thank you for the refresher.

[@LemonSkies]

I made homemade yogurt for the first time today using this exact stovetop method. It's currently incubating and I'm so excited to give it a try! Thank you for sharing your experience and knowledge with those of us who were never taught 🙏❤️ Its always amazing to go from mindlessly buying something in the store (with no thought to how it's made) to creating it at home with fewer higher quality ingredients. Thanks again!

[@donnachildress2231]

I love making yogurt in the instant pot. I am glad to know how to make it without one now too. Thanks for the great content.

[@tagladyify]

The old fashioned way is how I make my yogurt. I haven’t been doing it more than a year and did not realize that it would set sooner. Thanks so much for sharing that. I let mine culture in my dehydrator on the lowest setting. It works great.

[@PricklePoppy]

Thank you! I just got an Instant Pot and want to make some yogurt. I didn't realize that pasteurized milk only needs to heat to 120 degrees...that should save some time cooling it. Thanks for the whey use ideas.

[@KS-ys8vu]

Ty so much for your content! Man, am I grateful!

[@zeemar8983]

Oh this sounds great, thanks for another great video

[@whitley25]

Can’t wait to try it! Thank you for sharing what you know, what a blessing!

[@Ruthannzimm]

You are so welcome!

[@annhawkins7789]

Love your channel & recipes. You make things a lot simpler & more nutritious.

[@grandmabear9069]

Your yogurt looks wonderful! I've tried it many ways, but you've explained why mine sometimes sits up nicely!! Great Info! Just a maybe helpful hint, I use cloths pins to pin my cheesecloth to strainer to hold it in place, out of my way.

[@erickacolon8755]

Thank you thank you for your teaching! Absolutely priceless!

[@Katya-zj7ni]

You’ve just answered my question! I got clabbered milk! I didn’t hear it until a high enough point! Thank you thank you !!!! ❤❤❤

[@jackiemepstead9218]

great info on the instant pot I have not used mine for the yogurt yet I have been making mine in the slow cooker really easy. 1st time here looking forward to seeing all your videos

[@Ruthannzimm]

Welcome

[@kellylawson3938]

You are awesome! Love to watch and listen to you.

[@chelseasummers2365]

I learn so much from you Ruth. Thank you so much for your wealth of knowledge and for sharing it with us. Can you please share the difference from a health perspective the benefits of consuming raw unpasteurized milk to pasteurized milk.

[@trinashumblehomestead]

I love making Yogurt in my instant pot. I have struggled to find raw milk in my area. North Dakota has such strict dairy laws, and the small town i live in, I cannot have large livestock. I have even looked from here and around our lake house in Detroit Lakes, MN and asked around, i ask on my YT channel too, but noone seems to have dairy goats or cows around here...So i just buy organic milk when it is on sale, but i see all the blessings you have from dairy animals!!!

[@claireryan8074]

The last time I made Instant Pot yogurt, I mixed 2 teaspoons of plain gelatin with 1/3 cup of cold water and stirrred it into the finished yogurt. It thickened beautifully and I didn’t lose so much volume to straining it.

[@tracykennard8655]

Planning on trying this this week! Id like to do it with raw milk so I just need to find some In my area! Thanks for sharing!

[@lisaslayton3880]

I am going to try to make some, Thankyou free showing every thing so good of details. I use clothes pens to hold my cheese cloth on the edge od the bowl

[@jerrilarsen5158]

Love yogurt. You make it look so easy. Will be doing very soon.

[@dcat0603]

I love all the wonderful information you share!

[@lesleyhoban6559]

Tu .. I now have confidence I can do this... u r a good teacher

[@carmalitayanock9584]

I enjoyed learning to make yogurt from you. Thank you for sharing I'd love to see how you make bread with the kefir too.

[@gnpgnp5281]

This is a great video, and the last few seconds of it are precious and the "God is good" perfectly summed up those last few seconds.

[@angelalute1172]

Thank you so much! I Love this video! I have just made my yogurt and it has an amazing taste :)

[@Sooz3112]

Thank you so much, you have taught me a lot of things that I didn't know. Thank you x

[@dnayf6323]

I love sliced cucumbers with lemon ppr...and i use greek yog for a dip! More veg ❤

[@scentsbyemebathbody3161]

Will you share or show us how you make your homemade granola 😋 That sounds delicious !

[@brendamaas4293]

I use clothespins to hold the cheesecloth to the strainer,or those metal clips for stationary, either works great. I have been making my own yogurt for about 40 years.

[@joycejudd5109]

you are such a good communicator and teacher. Thank you. I have made yogurt for at least (?) 45 years...but only ever with store-bought whole milk, and always had good yogurt. My recipe calls for heating the milk to 110-120 degrees - store-bought. Cooling to near 112 and then adding the culture. It makes total sense the way you're doing it with raw milk. (and I can not eat the skin on the top!!! pure protein though, very healthy 🙂)

[@stefanimoore271]

I only have access to store bought as well. Does 120 let it get thick or does it need to be hotter to the 180 to thicken?

[@rebeccadees2300]

I learned how make yogurt on the stove using the instructions from a Syrian doctor and I made it that way until I bought my instant pot with the yogurt setting. I need to learn more recipes for yogurt for an individual. When I make it in the instant pot I will remove the inner pot and let it cool down to 110 before adding the live culture yogurt. I then put a lid on it and place in my oven with the oven light on if I used the stove top method or back in the instant pot and leave it for 8-10 hours depending on how tart you want it.

[@judymarielamb2408]

Thank you so much. I've made yogurt before. Now I know why some is yummy & other batches sour 😊 I am very happy to have found your channel. Creator's blessings 🙏🏼

[@erinpruitt201]

Great information Ruth Ann. I bet that you and your family have really healthy immune systems!

[@olgapietri4062]

Wonderful explanation not only the process but the why. You are such a beautiful person and soul.😊I would love to have you as my neighbor and friend.❤

[@OpenHandFarm]

Thank you so much for making this process look so easy for those of us not in the instant pot world! I have some raw milk I am so anxious to get this made. Hopefully I’ll do it right since I will video it! 🤦‍♀️🤪

[@gailday7566]

I got tired of fighting cheese cloth so went to the paint store and they have a bag with elastic around the edge used to strain clumps from paint. The shape works great to put in strainer and loop over the edge where the elastic holds it in place. No more fighting it falling in. Sooo much easier and then I can rinse and reuse or toss in the washer. Love then

[@lauralenischarry5034]

Hi Ruth Ann! Thank you for sharing your wonderful home and recipes. I was wondering if you have a video on how to make butter. I love the equipment you showed in the video but not sure when to get it

[@lisanowakow3688]

Thank you, I have learned so much from you!

[@lindastamper3822]

Love that beautiful turkey

[@lifeinthepiedmontVirginia]

Thanks for the video learned a few new things. I will add extra culture to mine and I liked how you mixed and strained yours. Have a wonderful weekend

[@cbak1819]

Oh great idea with the water bath. Thanks, Ruthann.

[@christinehanna1699]

Awesome video and channel..glad I was directed to your channel,I will definitely enjoy all your knowledge and talent

[@SewWhittle]

This is great. I’ve been making my own yogurt for about a year now. I just add whole milk, some HWC and a couple Tablespoons of plain Greek yogurt into my Instant Pot, set it to Yogurt and let it go for 8-9 hours then put into the refrigerator overnight to strain. It’s delicious and the easiest thing I’ve ever made. Sorry, I wrote this comment BEFORE watching the entire video. 😂

[@wandafigueroa6281]

Great tutorial… very details love it ❤❤❤❤

[@NettyBird16]

Tip for your cheesecloth: I use the hyper tough spring clips (4 of them) at Wal-Mart to hold the cheesecloth to the strainer. Then I am not constantly pulling the cloth up. They rinse off beautifully and are very cheap. I just keep them in the bag with the cheesecloth.

[@lindaprimm667]

I'm official a Ruth Ann junkie. I can't stop watching! So jealous of the rich soil. My land is rocky in Rockinsaw. I don't have the harsh long winters though.

[@InGODitrust5and2]

I'm with you! RuthAnn is my absolute favourite on KZbin ❤

[@peacetutor2012]

I love making my yogurt in the Instapot. I cool my milk very quickly by putting the pot in a sink of cold water. I can get it down to 115 in about 5 minutes. I guess it depends on how cold your cold water is and how much you stir the milk to distribute and dispel the heat.

[@sherirae]

Thank you for showing us these ways of making yogurt. Back in 1960s and 1970s, this is how my mother made yogurt. I just hadn't stopped to observe what she was doing. I usually buy a commercial starter and flavoring. Not anymore!! I'll be using my instant pot. Thank you again - I'm really enjoying your videos

[@ruthgroves509]

I, too, used a cooler overnight pre- Instant Pot. I may do it again as it is more energy-efficient. 😉

[@lkozik7958]

I grew up eating yoghurt or as Eastern Europeans call it, sour milk. Never with sweet additions. We ate it chilled or room temperature with a little salt and a piece of rye bread. Especially in the summer.

[@Ruthannzimm]

Interesting!!!

[@Lisa.Sparkman]

When I make cheese or yogurt I use cloth baby diapers for straining. I learned that trick from H Dairy goat 4-H leader. They work really well and are easier to clean than cheesecloth

[@SherrillLBrill]

U make homemaking look so awesome.

[@jeas4980]

I just love your videos, Ruthanne! If you ever have a need for 3 gallons of frozen yogurt on a hot summer day, I have a trick. I call it my cooking cooler. I have an inexpensive plastic box cooler (I think it's an old igloo brand). My husband sealed the drain plug with a bolt and washers. Anyway, I use my left over canning water, once it's cooled to under 115°F and I pour it around my 6 2qt. jars of prepared milk with yogurt culture added. Then close the lid and let it set overnight. Once I have the yogurt I separate it, add my fruits and sweets (I like sweetened condensed milk) and stick it in a 3 gallon bucket in my chest freezer. Violà! Frozen Yogurt! I also use that cooler and canning water (full temp) to cook about 40 ears of corn all at once. It's great for outdoor gatherings! ❤❤❤

[@theimperfectpantry5936]

Thanks for the great explanation.

[@WillowsGarden]

I so enjoy your channel Mrs Zimmerman!

[@athenajorg738]

I'm gonna try this. Thanks so much.

[@rivinius98]

Even with pasteurized milk, I get more consistent results by heating to 180.

[@Ruthannzimm]

That’s good to know!!!

[@debbygregurich543]

I really like your channel , i always learn something new thnk you 😊

[@pegz.3959]

Awesome!

[@pepper24able]

There is nothing like yoghurt made with the cream. Super yummy.

[@lindastamper3822]

Clothes pins will help hold the cheese cloth in place

[@TusNxthaisHmoob]

Hello RuthAnn, I have a question. So I have an instant pot that is a different version than the one you used in this video. After adding in the culture yogurt, my instant pot only allows me to select low, medium or high for incubation temperatures. I am new to homesteading and making yogurt. Which temperature under the yogurt setting should I use for incubation? Low or medium? I really love your videos and follow them closely and just want to make sure I do it right. Thank you for sharing your skills with me and my family.

[@rhondawelsh2632]

I also have a similar model to yours and have been making yogurt in it for many years. To answer your question the instructions I found said to incubate on medium so that is the setting I use. Hope that helps you

[@angelapriddy6308]

I love your channel you make things look sobeasy

[@Ruthannzimm]

Thank you! 😊

[@cbak1819]

Different bacteria needs varying temperatures. I have used a small cooler to incubate.

[@nancymiller1032]

I love the fact that you use every last bit of yogurt in the container. Use it up, wear it out, do without. Recycle, repurpose, reuse!