Viili is a cultured milk product with origins from Finland. This Viili starter came from Finland and is almost a century old and is still going strong! As with Fil Mjölk, no special incubators or sterile jars are needed for culturing. Just put the starter into a clean bowl or jar, add pasteurized milk (whole, low-fat, nonfat, half 'n half), mix, and leave at moderate room temperature for 12 to 24 hours until it ‘sets’. Very easy to make and keep!
The flavor is mild, not tart, and it forms a creamy, thick honey-like texture. Each culture becomes the starter for the next, so make sure to save some for your next batch. Use soymilk, plain or flavored, and dairy viili culture for a virtually dairy-free soy drink. We recommend making your soy viili in a different container than your dairy viili to keep a pure culture. You can also make viili cream cheese, plain or with fresh herbs. Customer Comments: "After talking with a brewer at Organic-Cultures, am very happy with the viili product. Growing up in Finland, this yogurt culture is the same as my grandmother would make each day...very happy!" Dave, NY, NY
Very active culture on arrival. Very mild tasting, excellent "ropey" texture, just what I was searching for! - Jane R., San Diego, CA
, the free encyclopedia:
"Viili is a kind of yoghurt (a mesophilic fermented milk) that originated in Scandinavia. This cultured milk beverage is the results of microbial action of lactic acid bacteria (LAB) and a surface-growing yeast-like fungus Geotrichum candidum present in milk, which forms a velvet-like surface on viili. In addition, most traditional viili cultures also contain yeast strains such as Kluveromyces marxianus and Pichia fermentans. The LAB identified in viili including Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris. Among those mesophilic LAB strains, the slime-forming Lc. lactis subsp. cremoris produce a phosphate-containing heteropolysaccharide, named viilian. Viilian is similar to kefiran produced by kefir grains.
The production of exopolysaccharides (EPS) by the strain forms the consistency character of viili and it has been claimed to have various functional benefits toward the rheological properties of milk products and the health improving potential."
One starter can last a lifetime with proper use and care. We only use local organic milk from happy cows to make our cultures. Soymilk compatible!
How to Make Viili: As a mesophilic yogurt culture, this yogurt starter cultures at room temperature. To make a batch of homemade yogurt, the yogurt culture is simply added to milk, stirred, and then allowed to culture on the counter before being placed in the refrigerator.
This yogurt culture can be serial cultured: a small amount of homemade yogurt from the current batch is reserved to inoculate the next batch of homemade yogurt.
With proper care, the viili yogurt culture can be used to make homemade yogurt indefinitely. Just save some of the last batch as a starter for the next batch.
Our yogurt starter is maintained on organic cows milk, packaged and shipped fresh to you. We send enough starter to get you making you own culture, plus some for a backup.
- Organic milk, live active cultures.
- This product contains no GMO ingredients.
Looking for culture instruction sheets ... Click Here
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PLEASE NOTE: While most cultures will arrive in good condition with USPS 2-4 Priority Mail, during the summer months, we recommend shipping these dairy cultures with USPS Express Mail.
Note: To maintain fresh and viable cultures, we will ship this culture starter out on
Mondays or Tuesdays only.
Now you can enjoy an endless supply of fresh yogurt without ever having to buy another thing, except milk. This culture requires no heating or cooking in its production. Each item contains about 2 oz of liquid dairy starter.