We specialize in hard to find items
All Categories
Long Viili Heirloom Yogurt Starter Culture Dehydrated - Best Customer Service, Contact for any Questions
Share Tweet
*Price and Stocks may change without prior notice
*Packaging of actual item may differ from photo shown
- Electrical items MAY be 110 volts.
- 7 Day Return Policy
- All products are genuine and original
- Cash On Delivery/Cash Upon Pickup Available
Long Viili Heirloom Yogurt Starter Culture Features
-
culture starter, yogurt starter, milk culture, long viili, finnish yogurt
About Long Viili Heirloom Yogurt Starter Culture
Viili is a yogurt-like mesophilic fermented milk that originated in Finland. It cultures at room temperature into a ropey, mild yogurt with a fairly thick consistency. It does have a ropey stringy texture. It ferments and cultures on the counter top at room temperature (70º-77ºF). Activation: This is a live culture and its recommended to activate it upon arrival to ensure it stays viable. To rehydrate the Long Viili, pour the culture into a pint size glass jar, add 2 cups whole milk (cultures love fat), stir well and cover with a breathable cloth (coffee filter works great) and rubber band. The flakes will not dissolve completely and that is normal. Let it culture for 24 to 48 hours at room temperature. When it thickens, gently tip the jar a little and it should pull away from the jar as a mass instead of being liquidy. Once it gets thick, pull 1/4 cup from it and and now start a bigger batch at a quart, however you can make as much or as little as needed. The basic ratio is 1 TBSP starter to 1 cup milk. Since it's a true heirloom yogurt, you can keep doing that indefinitely! Freshly fermented yogurt can now be flavored. Just add fruits, granola, honey, use in smoothies or make your own chip dip, ranch, french onion etc, possibilities are endless. To make the yogurt even thicker, strain it further with a fine mesh strainer or reusable coffee filter to get even more of the whey to come off. It makes a thick cheese. *Raw Milk* Please note if using raw milk, the milk needs to be pasteurized, as it can overpower bacteria in the yogurt culture. If you encounter a problem, please give me a chance to help you. Please do not hesitate to contact me with any questions, concerns or requests.
