It is no secret that I love making yogurt! I make some every 2-3 weeks, and have it pretty much every day! I love the consistency of my homemade yogurt, and love having it around to use in place of mayo in recipes, or even sour cream!
I can never go back to buying yogurt, because I love the add-ins in my yogurt. On any given day, I may add fruit, homemade jelly, nuts, chocolate, chia seeds, peanut butter, or whatever I can find in my kitchen! Both my husband and I have some in our lunch every day – I can’t imagine not having it!
Originating in Finland, Viili is a thicker yogurt which thrives on cream. It is also known as Viila and is similar to other yogurts such as Pitkapiima, Viilipiima, langil, taette, tatmjolk, langmjolk and skyr. Perfect for use in parfaits or in place of sour cream in recipes.
Viili is a mesophilic culture, meaning that it will culture at room temperature, so no yogurt maker is needed! All you do is combine the starter with milk, and let it sit at room temperature. 12 hours later, you have yogurt! You can continually reuse it to make more – you just combine 1 tbsp of the yogurt with more milk, and start all over. It is super easy!
This is the packet I received from Cultures for Health.
Simply empty the contents of the packet into 1 cup of milk. You can use any kind of milk (skim, 1%, whole, etc), however they say you will get thicker yogurt if you use whole milk.
Pour, stir, and cover!
Check back in 12 hours, at which time it will be thick and the consistency of yogurt! They recommend placing in the fridge for at least 6 hours, so the culture with stop working.
The next time you want to make yogurt, take 1 tbsp of your yogurt, and add 1 cup milk. Pour, stir, cover again. In 12 hours, you will have more yogurt!
It really is so simply, it is hard to believe it works! This culture can be reused infinitely, as long as you keep some of the yogurt to add to the next batch.
I wanted to test the thickness of the yogurt made with whole milk versus 1%, and here you go -
The one on the left is whole milk, and the one on the right is 1% milk. I can tell a big difference!
Honestly, I don’t mind the thinner yogurt, it still tastes good!
I am loving this! I am still making my other yogurt, but I am keeping at least a quart jar of the viili yogurt in my fridge as well.
Question: Would you try making Viili Yogurt? You should! It is so super easy!
UPDATE: Due to some questions I have received, here is some additional information on making this yogurt.
- If you wish to make this with raw milk, some additional steps are required. (Cultures for Health will send you this information when you order the starter, and it can also be found here.)
- You can make this yogurt with alternative milks (almond milk, soy milk, coconut milk etc), however it is not likely that it will continue to reculture time after time — so it is suggested to keep a backup of a dairy culture if you want to make it with other milks.
- Make sure your like is not ultra-pasteurized — it should just say “pasteurized” on it. Just like with making cheese, the ultra pasteurized process can make the milk unusable to making any type of yogurt.
Please note: I was not compensated for this post in any way. I recently discovered this yogurt culture on Cultures for Life on my own, and purchased it with my own money. Opinions stated are my own.