Viili yoghurt originates from Scandinavia. It is known as a mesophilic yoghurt; which simply means it can be cultured at room temperature. We take pride in the fact that we currently stock all 3 varieties of Viili.
So far over 15 strains of active bacteria and yeasts have been found in Viili yoghurt. As a source of bacteria, Viili yoghurt comes a close second to the undisputed king; Milk Kefir.
The unique ability to ferment at room temperature makes Viili an easy yogurt to prepare at home! Just combine milk and our starter culture, and wait for the magic to happen. You can buy our Viili yoghurt starter cultures here.
Our long strain heirloom variety creates a very interesting, slime like yoghurt that is very easy to make. It ferments milk quickly, creating a unique probiotic yoghurt that is as fun to make as it is to eat. The slimy ropiness of Viili yoghurt (long strain) is created by a specific strain of Lactobacillales called Lactococcus lactis subsp cremoris.
Some people find the slime like texture of Viili yoghurt a little difficult to get along with. Our short strain does not contain Lactococcus lactis subsp cremoris; the bacteria responsible for its slime like texture. Our short strain produces the same great taste of Viili yoghurt with a texture much more like the type of yoghurt you would buy in the supermarket. This strain produces a very thin yoghurt, with constancy of a drinking style yoghurt. It also has a tendency to separate the milk quite quickly.
Traditional Viili yoghurt contains the surface-growing yeast-like fungus Geotrichum candidum. It is often found in high numbers in types of cheese such as brie and camembert; which give them the characteristic thick skin. In Viili, it often forms a furry/fuzzy like skin on top of the yoghurt. It’s presence also gives Viili a nutty, cheese like taste and a much thicker consistency. Traditionally, Viili has also always been cultured in unhomogenised milk. A tradition we continue here at Freshly Fermented.
When Viili yoghurt is over fermented, the Geotrichum candidum contained in it does not survive. Over the years, where Viili has often been recultured from over fermented batches, it has lost all of its Geotrichum candidum content. We are proud to be able to offer the original Viili, still traditionally made.
Please keep in mind to have the skin on top you will need to use unhomogenised milk and leave it to culture for over 24 hours.
To activate your yoghurt, boil 150ml of whole pasteurised milk and allow it to cool back to room temperature. Place the dried yoghurt into the milk and leave it for 24-48hours until you notice that the milk has set and started to turn into yoghurt. Then remove two tablespoons from the mixture to add to the next batch and follow the instructions below. We recommend you discard the remainder of the yoghurt after removing the two tablespoons as it likely to have slightly spoiled.
Feel free to experiment with flavouring your yoghurt. The important thing to remember is to always remove enough Viivi yoghurt to reculture the next batch before you add any flavourings.
Generally, all of our yoghurt cultures will ferment anything with sugar in (soy milk, coconut milk etc). However, this weakens the yoghurt culture. As one off batches most find it works out just fine though. NEVER try and reculture a new batch from non dairy! Make a one off ONLY. ALWAYS make sure that you have a supply of dairy cultured yoghurt as your mother source as the main reserve. People have different levels of success with non dairy. We can not offer advice on what works best, simply because we only ever make our yoghurts with dairy milk.
We offer free shipping on all UK orders. We also offer international postage options.
Our cultures are Organic Certified by The Organic Food Federation.
We guarantee all our products to work, or we will replace them free of charge.
Where stated, many of our products are vegan friendly.