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A single purchase can provide you with a lifetime supply

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.

Viili yoghurt (long strain)

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.

Viili yoghurt (short strain)

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.

Viili yoghurt (traditional)

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.

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Organic Certified Piima Yoghurt Starter Culture

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Organic Certified Viili Yoghurt Starter Culture

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How to make Viili Yoghurt

How to activate your dried yoghurt starter

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.

Ingredients

  • 500ml of pasteurised milk (whole milk works best). Boil the milk before hand and then allow it too cool back down to room temperature. Never place your starter culture into hot milk. Always allow it to cool back down after boiling!
  • Your Viili yoghurt starter culture.

Directions

  • Fill a bowl with 500ml of milk. Boil the milk before hand and then allow it too cool back down to room temperature. We find that using something with a large surface area that is also quite shallow in depth produces the best overall consistency of yoghurt.
  • Add your Viili yoghurt starter to the milk and stir well.
  • Cover the bowl with a clean towel and leave it out at room temperature (19-21 degrees celsius) for 12-48 hours until the yoghurt has set. Once set, place the yoghurt in the fridge to cool.
  • Before you eat it, pull out a tablespoon or so to reculture the next bowl. You could, of course, reculture several bowls, depending on how many you’ll need for the next day.
  • If you can’t eat your viili that day, it will keep in the refrigerator up to 10 days, and you can use it to reculture other bowls during that time.
  • Ensure you reculture your yoghurt culture at least once a week to keep it healthy and active.

Flavourings:

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.

Do I have to use dairy milk?

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.

If you have more than one fermenting food culture at home, we recommend that you keep them at least 1 metre apart from each other at all times. This is to stop cross contamination of the different cultures. If you are working with dairy in particular, this is very important. Please contact us is you require further assistance with fermenting more than one culture.
Free shipping on all UK orders

We offer free shipping on all UK orders. We also offer international postage options.

Organic Certfied

Our cultures are Organic Certified by The Organic Food Federation.

Natural fully guaranteed product

We guarantee all our products to work, or we will replace them free of charge.

Vegan friendly where stated

Where stated, many of our products are vegan friendly.