Viili Yogurt Starter Culture
Our Viili Yogurt starter culture is known as a mesophilic yogurt, which in simple terms means it can be cultured at room temperature. Our mesophilic yogurt starter packs are very easy to use. Just add to dairy milk and leave to culture for around 24 hours. No special equipment required. It is a true heirloom culture that can be used indefinitely. With each batch you make, simply save some of the yogurt to add to your next batch of milk to make more yogurt. Reusable cultures should be used at least once a week to maintain a healthy starter culture!
So far over 15 strains of active bacteria and yeasts have been found in Viili yogurt. As a source of bacteria, Viili yogurt comes a close second to the undisputed king; Milk Kefir.
Homemade Viili Yogurt
NOTE: Viili yogurt starter cultures produce a thin yogurt as opposed to the store bought yogurts that can be filled with thickening agents, sweeteners, artificial flavours, and additives. The consistency will vary depending on the culture of bacteria in the original viili. The two forms of viili are known as long and short. The long version has a ropy, or stringy, consistency that stretches like honey. The short version has a consistency similar to commercial yogurt with a mild taste.
Viili Yogurt (long strain)
Our long strain Viili starter culture produces a ropy, or stringy like yogurt that is very easy to make at home and has a very interesting texture and consistency. No special equipment needed. Only a glass jar, starter culture and milk. It’s a reusable starter culture – simply reserve a bit from each batch, you can continue to make Viili Yogurt indefinitely!
Viili Yogurt (short strain)
A popular favourite, this yogurt has a mild taste and does not have the ropy, or stringy consistency of the long strain. It’s the closest mesophilic yogurt (room temperature – no yogurt maker required) to commercial yogurts. When fed and cared for this reusable culture will make yogurt indefinitely, again no special equipment needed.
Viili Yogurt (traditional)
Traditional viili yogurt 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 yogurt. 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 are proud to continue here.
When viili yogurt 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.
Fermenting at home has never been easier!
- You will receive one sachet of freeze dried powdered starter culture. This is 100% Viili Yogurt Starter. Nothing has been added or altered!
- One sachet of this starter culture will produce approx 500ml of Viili yogurt 24 hours.
- Reusable culture- simply reserve a bit from each batch and you can continue making Viili Yogurt indefinitely!
- Our Viili starter is very easy to ferment: simply add the starter culture to whole milk, cover loosely and leave out of direct sunlight. It ferments and cultures on the counter-top at room temperature. Check after 12 hours to see if it has set (full instructions provided).
- Both strains of Viili starter cultures now available.
Complete instructions included – Simply follow the instructions included with your order and you will be up and running in no time at all!
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