Item Number: Viilli
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Viili, also known as viilia , is a traditional cultured dairy milk product, very popular in Finland. Similar and related products are Piima, Pitkapiima, Viilipiima, langjil, taette, tatmjolk langmjolk,and skyr. All these products share a thick, rich consistency, with some degree of stretchiness plus a delicious, subtle sweetness; they are not sour like yogurt. No cooking or special equipment is needed.
Viili can be made from regular store bought milk (whole homogenized, ultra-pasteurized) or from real raw milk. When you first receive our viili starter pack we advise to use the store-bought milk. Viili will turn that (dead) milk into a whole live healthy probiotic. We only recommend the store-bought stuff (whole milk) until your starter is safe and happy in its new home. This way we know it is alive and well. If real raw milk is used then we would not know if it was the viili or the raw milk that was working. 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). After establishing the starter we do recommend using real milk. If you really want it thick and creamy try making it with 1/2 & 1/2.
You can contact us anytime you have questions or concerns. If our probiotics do not meet or exceed your expectations we will ship out a free replacement.
Viili does well at room temperature and usually sets in 18-24 hours. A ideal temperature is 64F (18C) for 16-18 hours, then at 41-43°F ( 5-6C ) thereafter. No special equipment is needed. We use clean large mouthed glass jars that has a tight fitting lid. Do not clean with anti-bacteria soap as it may leave a residue, which may kill our probiotic. We usually use white distilled vinegar.
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. Add fresh cold milk. Cover with a paper towel or coffee filter and secure with a rubber band. The ferment needs to breath. Leave on the counter at room temperature for 18-24 hours. When ready the viili will be firm like honey. Spoon out a bit and the viili should stretch follow like honey. Tip the spoon over and the viili will slowly descend coming completely off the spoon. It is not chewy but has a wonderful funny pleasant funny feeling in the mouth. I love watching my 3 and 9 years daughters eat viili. It was a missed Kodak moment when they first tired it. They really love it now. Usually we have it for breakfast with fresh fruit and cereal. Only thing is they play with it too much, and I yell at them to hurry or they’ll be late for school. Then I catch myself and say this is the moment to enjoy life.
Note: The first time, there may be a lag time and may take 2-3 cycles until the culture re-establishes itself. We advise not to drink the first 2 or 3 ferments simply as a precautionary. (Repeat every 24 hours until the culture is established).
When the viili has established itself keep this one in the fridge to take a “start” out for the next batch. Take a teaspoon out of this jar and add it to fresh milk and leave on the counter for 18-24 hours. When its honey-like its ready to enjoy. The typical ratio is one ounce (30 ml) of viili to 15 ounces (450 ml) of milk. The warmer the weather the faster the ferment, the cooler the weather the longer the ferment. Adjusting the ratio of starter to milk will also make a difference. Over-fermented will produce whey (clear liquid) and /or a flowery top darker, slightly more yellow) in color. Although the flowery top may also be a sign of wild air-borne yeasts. Not considered any danger but has a unpleasant cheesy taste. Simply scrape off and discard and adjust your Time/Temperature/ratio accordingly.
Lactococcus lactis subspecies cremoris
Lactococcus lactis subspecies lactis biovar. diacetylactis
Leuconostoc mesenteroides subspecies cremoris
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