Viili is a cultured milk product with origins from Finland. This Viili starter came from Finland and is almost a century old and is still going strong! As with Fil Mjölk, no special incubators or sterile jars are needed. Just put the starter into a clean bowl, add pasteurized milk (whole, low-fat, nonfat, half 'n half), mix and leave at moderate room temperature for about 24 hours until it "sets". Very easy to make and keep!
The flavor is mild, not tart, and it forms a creamy, thick honey-like texture. Each culture becomes the starter for the next so make sure to save some for your next batch. Use soymilk, plain or flavored, and dairy viili culture for a virtually dairy-free soy drink. We recommend making your soy viili in a different container than your dairy viili to keep a pure culture. You can also make viili cream cheese, plain or with fresh herbs.
From Wikipedia , the free encyclopedia
"Viili is a kind of yoghurt (a mesophilic fermented milk) that originated in Scandinavia. This cultured milk beverage is the results of microbial action of lactic acid bacteria (LAB) and a surface-growing yeast-like fungus Geotrichum candidum present in milk, which forms a velvet-like surface on viili. In addition, most traditional viili cultures also contain yeast strains such as Kluveromyces marxianus and Pichia fermentans. The LAB identified in viili including Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris. Among those mesophilic LAB strains, the slime-forming Lc. lactis subsp. cremoris produce a phosphate-containing heteropolysaccharide, named viilian. Viilian is similar to kefiran produced by kefir grains.
The production of exopolysaccharides (EPS) by the strain forms the consistency character of viili and it has been claimed to have various functional benefits toward the rheological properties of milk products and the health improving potential."
Complete directions and recipe suggestions are included.
One starter can last a lifetime with proper use and care.
We only use local organic milk from happy cows to make our cultures.
Soymilk Compatible! (See Below)
Difficulty Level 0
Anyone can make this very easy dairy culture. No prep work, just add a tablespoon of culture to some fresh milk and let sit at room temperature for about 24 hours. Just save off some of the finished product for your next batch. Needs to be feed/cultured at least once a week. If using for soy milk culturing, you must maintion a small amount of pure starter on dairyto maintain the culture for the long term.
Comes with fresh liquid starter packet, complete instructions and recipes right here online.
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