Viili Yogurt Culture
Viili Yogurt is a great option for yogurt lovers who don't want the hassle of fermenting yogurt at warmer temperatures.
Viili yogurt offers a thick, gel-like yogurt that kefir lovers often miss! It is often thicker than Caspian or Filmjolk yogurt. Viili yogurt is of Scandinavian descent and has been passed down through the generations. This mesophilic yogurt has a mild yoghurt flavour. As this is a fermented milk culture, it contains many live probiotics and is such an easy option for making your own yogurt without having to ferment at higher temperatures.
How to make viili yogurt?
Viili yogurt is a mesophilic culture which means it can be fermented at room temperature (20-26 degrees Celcius) with good quality dairy milk for 6-8 hours. Once it has fermented and set, it is ready to eat. Simply reserve some yogurt from your last ferment to reculture more yogurt. 1 tablespoon of viili yogurt will culture 1 cup of fresh milk at room temperature.
What do I receive in my purchase?
Dried viili culture
Recipe, instructions and aftersales support
Note:
Milk Kefir and Viili yogurt should be kept apart. Do no mix utensils without thoroughly cleaning as these two cultures can cross very easily and require extra care in keeping separate.
Please note this is a dried culture, shelf stable up to 3 months.
