Viili Yoghurt Culture
Viili Yoghurt is a great option for yoghurt lovers who don't want the hassle of fermenting yoghurt at warmer temperatures.
Viili yoghurt offers a thick, gel-like yoghurt that kefir lovers often miss! It is often thicker than Caspian or Filmjolk yoghurt. Viili yoghurt is of Scandinavian descent and has been passed down through the generations. This mesophilic yoghurt 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 yoghurt without having to ferment at higher temperatures.
Each starter contains 1 tablespoon of dried culture. You only need 1 tsp to get going, properly cared for, it will last you a lifetime. To keep it going, mix one tablespoon of fermented yogurt with a cup of fresh milk and this will ferment into yogurt … and so the cycle continues.
How to make viili yoghurt?
Viili yoghurt 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 yoghurt from your last ferment to reculture more yoghurt. 1 tablespoon of viili yoghurt 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 yoghurt 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.
