Over-fermented will produce whey (clear liquid) and /or a flowery top darker, slightly more yellow) in color. When the viili has established itself keep this one in the fridge to take a ?start? The flavor is mild, not tart, and it forms a creamy, thick honey-like texture. Just put the starter into a clean bowl, add pasteurized milk (whole, low-fat, nonfat, half 'n half), mix and leave at moderate room temperature for about 24 hours until it "sets". 4. To make viili put the all of the viili starter in a pint (16 oz /500 ml) glass jar that has a tight fitting lid. We cover the what, why and DIY how-to. Very easy to make and keep! yogurt per cup of milk up to ½ gallon of milk per batch. HOW-TO VIDEO: Making Traditional & Mild Flavor Yogurt at Home, Drinkable Yogurt (Piimä) And Why It’s Useful, handful of yogurt starters that do need a yogurt maker, Special Considerations for Making Raw Milk Yogurt. Scoop 2 teaspoons of viili into a small bowl. Cover with a paper towel or coffee filter and secure with a rubber band. You may have to buy a heating mat for winter time culturing. This means that they culture best at 70º-77º F. They are also heirloom cultures meaning they are re-usable. If it is fermentable and edible, we will eat and write and speak all about it. Verify that the chosen culturing location is maintaining the proper temperature; temperatures which are too low or two high can damage the culture. We use clean large mouthed glass jars that has a tight fitting lid. 4. We have still been buying some natural yogurt through Azure that most of us eat. Viili can be made from regular store bought milk (whole homogenized, ultra-pasteurized) or from real raw milk. Once the yogurt has set, cover the container with a tight lid and refrigerate for at least 6 hours. One Sachet of viili can be used to make … We only recommend the store-bought stuff (whole milk) until your starter is safe and happy in its new home. When ready the viili will be firm like honey. Skip the Store-Bought Kefir – Make Your Own Fun Flavors! 4. adding four tablespoons yogurt to a quart of milk will yield a quart of yogurt) making up to one half gallon per container. the kitchen) and out of drafts (see above for ideas for keeping the yogurt in the proper temperature range). Give viili a chance. And the slight challenge of getting the thick goo from bowl to mouth is a welcome retreat from the average yogurt that can easily be shoveled into the mouth. All rights reserved. Giving away viili to all of your friends and family is another way to ensure that if you mess up your viili, then you at least have someone to beg for more from before having to repurchase more. diacetylactis, Leuconostoc mesenteroides subspecies cremoris, Get the latest updates on new products and upcoming sales. 3. To get started you'll want to match the number for each variety from the instruction sheet to the foil packet in the box. The only way I'm aware of to make viili in America is to buy a viili starter culture online. Culture it with cream instead of milk to make a tasty sour cream-like topping. I've never heard of viili until recently, and never saw it in any store in my life. Check the yogurt every few hours by tilting the jar gently. Note: The first time, there may be a lag time and may take 2-3 cycles until the culture re-establishes itself. Warm spots often include: On top of the refrigerator, on top of a piece of electronic equipment (i.e. I have outlined the process below. It is not chewy but has a wonderful funny pleasant funny feeling in the mouth. But once I experienced long viili, I was hooked. If your house tends to be cooler than 70F. We usually use white distilled vinegar. It is very similar to the activation process, but this time you will be using yogurt from the previous batch as the starter. Some people are turned off by the consistency and texture of viili. Store-bought milk (as most of us have experienced) will turn rancid, where raw milk like viili will continue to thicken and ferment to curds and whey (cheese). Warm parts of the house are generally best (e.g. Use by date on bag. A small amount of the current batch of homemade yogurt is then used to make the next batch and so on. Yogurt from batch A is used to make batch B, yogurt from batch B is used to make batch C and so on. Although the flowery top may also be a sign of wild air-borne yeasts. Enjoy remaining viili at room temperature or refrigerate for later consumption. Make yogurt with our Viili yogurt starter. cremoris. You can learn more about different milks for yogurt making, in our article Choosing Milk for Making Yogurt. Do you make your own yogurt? But if you are the adventurous type and haven’t tried viili before, please do find a viili culture from a friend or an online store. Viili will turn that (dead) milk into a whole live healthy probiotic. Add fresh cold milk. Simply scrape off and discard and adjust your Time/Temperature/ratio accordingly. The viili yogurt is a bit different than bulgarian, which is a more traditional yogurt. 3. Cover the container with a towel or coffee filter, secured with a rubber band, or put a lid on the container and culture in a warm spot, 70°-77°F, for 12-18 hours. Of all the heirloom yogurts that I keep, viili and piimä are my favorites. Viili is a Finnish yogurt variety, Viili is very mild and creamy, with a fairly thick consistency. After 6 hours the cultured yogurt can be eaten, but don’t forget to save some for culturing the next batch!
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