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Viili yogurt, a Finnish yogurt variety, is very mild and creamy, with a fairly thick consistency. Viili is a versatile favorite that’s perfect on its own or in any yogurt recipe.
Just add your viili starter to cold milk and let it sit a room temperature for 12-24 hours. The resulting viili yogurt is not only delicious and full of probiotic goodness, but it serves as its own villi yogurt starter for your next batch of Finnish yogurt!
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Dive into the delicious world of viili yogurt with our premium viili yogurt starter culture. Originating from Finland, this traditional Finnish yogurt boasts a velvety, smooth texture and a mild, tangy flavor. With Cultures for Health, you'll easily master the art of making authentic viili yogurt at home, while enjoying its probiotic benefits.
Our viili starter culture contains live active bacteria and yeasts, essential for producing consistent, high-quality viili yogurt. It is simple to use, even for beginners, and will help you create a nutritious, probiotic-rich homemade yogurt. Just follow our user-friendly instructions, and you'll be on your way to enjoying this Scandinavian delight in no time.
Not only is our viili starter culture perfect for those seeking to explore the world of Finnish yogurt, but it is also a versatile choice for health-conscious individuals. Viili is naturally low in lactose and rich in probiotics, making it a gut-friendly option. Embrace the ancient tradition of viili yogurt making and enhance your fermenting repertoire with Cultures for Health.
With most yogurt cultures you have to wait until the milk heats to 160 °F then wait some more while it cools back down to 110 F Not with this! No pots of milk to heat and no thermometer to watch. I took one star off only because I'd like it to be a little more thick. However, it has a mild taste and I love how easy it is to make.
Thanks for sharing your experience, Vic! I understand your wish for a thicker consistency—maybe straining it a bit could help. Either way, it's awesome that you enjoy the mild taste and simplicity!
The secret to thick yogurt is to use half and half instead of milk. I like the mild flavor of the Finnish culture. For those who want a tangy flavor, try one of the Greek cultures. Unfortunately Greek cultures are not mesophilic and will require a yogurt maker or some other way to keep the yogurt warm during fermentation.
Edward, we greatly appreciate your thorough and insightful comments! We value your feedback as well as the tips you give other consumers!
It took two or three batches to get a really good, thick consistency. I love the mild flavor because then I add different flavored extracts and fruit as the mood strikes me. It's so much easier to make without all the hassle of a yogurt maker or keeping the milk warm after adding cultures. I tell all my friends about it!
We are grateful for your feedback, Kathy! Thank you for your continued support!
fan fooking tastic
We are so happy to hear that, Michael!
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Our blog is filled with information about all your fermenting needs!
6/23/2022
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