If you really want it thick and creamy try making it with 1/2 & 1/2. Stretch That Yogurt: How to Make Viili at Home, 99: Umeboshi Plums with Ozuke's Willow and Mara. To keep your yogurt starter healthy, you'll want to make a new batch of yogurt at least once a week using the steps below. I love watching my 3 and 9 years daughters eat viili. Warm parts of the house are generally best (e.g. the kitchen). The box of Viili Yogurt Culture came with two culture packets which put my mind at ease a bit, knowing that if I botched something somewhere there was a backup at the ready.

My first experience was with short viili and it was okay, but nothing drastically different from other heirloom yogurts that I make. Otherwise you will miss out on the joy of viili slipping across your tongue and coating it with a pleasantly mild taste. Let the mixture culture undisturbed at 70-77F degrees for, of the jar as a single mass), Cover the jar with. http://illinoislori.blogspot.com/2011/10/journey-into-nourishing.html. the kitchen). You can learn more about different milks for yogurt making, in our article Choosing Milk for Making Yogurt. Of all the heirloom yogurts that I keep, viili and piimä are my favorites. Shannon is a mama to five small children, homesteader, freelance writer, and picture-taker. All these products share a thick, rich consistency, with some degree of stretchiness plus a delicious, subtle sweetness; they are not sour like yogurt. Not considered any danger but has a unpleasant cheesy taste. JavaScript seems to be disabled in your browser. Stir one tablespoon of yogurt from your initial starter batch into one cup of milk. When the viili has established itself keep this one in the fridge to take a ?start? Did you know that not all yogurt starters require a yogurt maker? The … Pour 1-2 cups of cold milk into a glass or plastic container. Do you make your own yogurt? When it’s time to make a new batch, place one tablespoon of yogurt from the previous batch for each cup of new milk and start again.

Cover the bowl with a small plate or towel. No special equipment is needed. We decided to try the Viili yogurt from Cultures for Health because it did not contain this culture. And if by chance you don’t like to eat the slime, you can’t deny that it is fun to play with! Refrigeration recommended. First, I read through Jordan Rubin’s book, One of the things Jordan recommends is consuming yogurt that does not contain the. After 12-24 hours the viili will be set like gelatin and easily stretch when lifted with a spoon. In cooler environments, the yogurt will likely take the entire time period (18/48 hours) to culture. Although the flowery top may also be a sign of wild air-borne yeasts. How to Make Viili Yogurt: Viili is a mesophilic culture, which means it cultures at room temperature. Repeat at least once a week to maintain a healthy viili culture. The warmer the weather the faster the ferment, the cooler the weather the longer the ferment. Give viili a chance.

the kitchen) and out of drafts (see above for ideas for keeping the yogurt in the proper temperature range). Viili can be made from regular store bought milk (whole homogenized, ultra-pasteurized) or from real raw milk. We only recommend the store-bought stuff (whole milk) until your starter is safe and happy in its new home.

Be cautious of overly warm temperatures. When it’s time to make a new batch, place one tablespoon of yogurt from the previous batch for each cup of new milk and start again. The short version has a consistency similar to commercial yogurt with a mild taste. You can make larger batches of yogurt by adhering to the same ratio of 1 tablespoon of yogurt to 1 cup of milk (e.g. You read about my adventures getting a Viili starter earlier this month… so how did that turn out, anyway?. No cooking or special equipment is needed. After establishing the starter we do recommend using real milk.

Time to let it do it's thing! Over-fermented will produce whey (clear liquid) and /or a flowery top darker, slightly more yellow) in color. Spoon out a bit and the viili should stretch follow like honey. Yogurt made with low fat milk is likely to be thin. can affect the temperature where the culture is sitting. The box of Viili Yogurt Culture came with two culture packets which put my mind at ease a bit, knowing that if I botched something somewhere there was a backup at the ready. Once your yogurt has set, shows any change in texture, or at the end of 48 hours, cover the container with a tight lid and refrigerate for at least 6 hours. ), next to a computer, on a high shelf, or inside a dehydrator. Culturing the yogurt to fast may not give the desired results and culturing to slow/to low of temperature may allow unwanted pathogens to enter into the culture and destroy the beneficial ones. Skip the Store-Bought Kefir – Make Your Own Fun Flavors! Images may be used/copied if  www.organic-cultures.com is quoted or linked as the source. Viili does well at room temperature and usually sets in 18-24 hours. Got Culture Questions?

If real raw milk is used then we would not know if it was the viili or the raw milk that was working. Leave on the counter at room temperature for 18-24 hours. Viili is a traditional heirloom yogurt from Finland. How to Make Viili Yogurt: Viili is a mesophilic culture, which means it cultures at room temperature. When you search for viili cultures, make sure to get the long or ropy kind. Lactococcus lactis subspecies lactis biovar. Check the yogurt every few hours by tilting the jar gently. Add 1 Tbsp. in the refrigerator to halt the culturing process. If the yogurt moves away from the side of the jar in one mass, instead of running up the side, it is finished culturing. I love everything about viili.

You can make larger batches of yogurt by adhering to the same ratio of 1 tablespoon of yogurt to 1 cup of milk (e.g. This means that they culture best at 70º-77º F. They are also heirloom cultures meaning they are re-usable. Waiting longer than one week between culturing can weaken and may eventually kill or weaken the culture. Kids love it! If you'd prefer to use raw milk, please review these Special Considerations for Making Raw Milk Yogurt. FermUp is a podcast and blog about food fermentation. 2 packets of Viili yogurt starter culture; Instructions for using this culture are included and may be found here. I also have a Bulgarian Yogurt Culture I’m hoping to try again (the first time I tried it the yogurt maker overheated!). Cover the container with a towel or coffee filter, secured with a rubber band, or put a lid on the container and culture in a warm spot, 70°-77°F. Contact webmaster at: webmaster (at) organic-cultures.com, Simple Instructions for Making Viili Yogurt Culture, Viili is a mesophilic culture, which means it cultures at room temperature. One Sachet of viili can be used to make … As with Fil Mjölk, no special incubators or sterile jars are needed for culturing.

Viili can be made from regular store bought milk (whole homogenized, ultra-pasteurized) or from real raw milk. If real raw milk is used then we would not know if it was the viili or the raw milk that was working. Just put the starter into a clean bowl or jar, add pasteurized milk (whole, low-fat, nonfat, half 'n half), mix, and leave at moderate room temperature for 12 to 24 hours until it ‘sets’. 4. 5. Whole milk or cream makes the thickest yogurt. Check after 12 hours to see if it has set. Mostly David eats it, though. This summer I began a journey to help my husband with some health issues he had been having for many years. The long version has a ropy, or stringy, consistency that stretches like honey or Nickelodeon Gak. A ideal temperature is 64F (18C) for 16-18 hours, then at 41-43°F ( 5-6C ) thereafter. When ready the viili …

Then I catch myself and say this is the moment to enjoy life. It is very similar to the activation process, but this time you will be using yogurt from the previous batch as the starter. Note: The first time, there may be a lag time and may take 2-3 cycles until the culture re-establishes itself. Once you have made your first starter/batch, larger batches can be made (up to a half gallon per container) by maintaining the same yogurt-to-milk ratio. can affect the temperature where the culture is sitting. Once the yogurt is set (when the jar is tipped, the yogurt shouldn’t run up the side of the jar and should move away from the side of the jar as a single mass), Cover the jar with a lid and place the yogurt in the refrigerator to halt the culturing process. Copyright protected under state, national, and international laws. Leave on the counter at room temperature for 18-24 hours. Powered by BigCommerce. To make a batch of homemade yogurt, the Viili starter is simply added to milk, stirred, and then allowed to culture … When ready the viili will be firm like honey. I just gave the milk and powdered culture a quick stir, covered it with a coffee filter and canning ring and put it up on the culturing shelf – a bit away from my sourdough starter and water kefir – to culture. This is not necessary, but I love viili so much that I don’t want to accidentally lose it. Once you have made your first starter/batch, larger batches can be made (up to a half gallon per container) by maintaining the same yogurt-to-milk ratio. The flavor is mild, not tart, and it forms a creamy, thick honey-like texture. Keep in mind that all of these yogurts will have a thinner consistency than yogurts you find in the grocery store. It's great for kids. Blog Post: Raw Goat Milk Yogurt (You eat with a Spoon), Blog Post: Getting Started with Viili Yogurt: Making a Starter from Raw Milk. Today I will show you how easy it is to to make your own viili once you obtain the “seed” culture. Check after 12 hours to see if it has set. Very easy to make and keep! Even though we have been trying to eat as healthfully as possible for quite a few years now, there is always more to learn. Culture it with cream instead of milk to make a tasty sour cream-like topping.

When its honey-like its ready to enjoy. ♥Joy Drafts from windows, air conditioners, etc. HOW-TO VIDEO: Making Traditional & Mild Flavor Yogurt at Home, Drinkable Yogurt (Piimä) And Why It’s Useful, handful of yogurt starters that do need a yogurt maker, Special Considerations for Making Raw Milk Yogurt.