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The consistency will vary depending on the culture of bacteria in the original viili. The two forms of viili are known as short and long. The short version has a consistency similar to commercial yogurt with a mild taste. The long version has a ropy, or stringy, consistency that stretches like honey or Nickelodeon Gak.

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It is important to use clean utensils, but sanitization by boiling or other means is not necessary. Viili bacteria are robust and have survived hundreds of years. If you want to make sure your viili culture survives long enough to pass down to your great-great-grandchildren, then I recommend making at least two small bowls of viili at a time. This way, if for some reason one bowl does not ferment correctly (which is unlikely but possible), then you still have a second bowl that hopefully does.

Viili Yogurt Starter Culture- Mildly flavored. Viili has a unique, viscous "ropey" consistency. Originally from Finland, this heirloom variety is mesophilic, meaning that it will culture at room temperature (70-77 degrees). No yogurt maker is required. Reusable- by reserving a bit from each batch, you can continue to make Viili Yogurt indefinitely!

In Finland Swedish, the dialects spoken by the Swedish-speaking population of Finland, fil is the equivalent of filbunke in Sweden.[23] Not all variants of filmjölk are found in Finland, normally only filbunke and långfil. Swedish-speakers in Finland usually use the word surmjölk, which is the older name for filmjölk (also in Sweden) or piimä (in Finnish),[23] which is a fermented milk product that is thinner than filmjölk and resembles cultured buttermilk.

Fil culture is a variety of bacterium from the species Lactococcus lactis and Leuconostoc mesenteroides, e.g., Arla's fil culture contains Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis biovar. diacetylactis, and Leuconostoc mesenteroides subsp. cremoris.[1][2][8]

To make filmjölk, a small amount of bacteria from an active batch of filmjölk is normally transferred to pasteurised milk and then left one to two days to ferment at room temperature or in a cool cellar. The fil culture is needed when using pasteurised milk because the bacteria occurring naturally in milk are killed during the pasteurisation process.

The most familiar cultured dairy products in North America are yogurt and kefir, which are sold in health food stores and supermarkets. However, most commercially prepared yogurt and kefir contain questionable ingredients, such as nonfat dry milk powder, and their beneficial bacteria decline during shipment and storage. Freshly prepared yogurt and kefir provide both beneficial bacteria and the lactic acid they thrive on, protecting the system against pathogens and infection while improving digestion.

I put my regular batch of milk and yoghurt culture under the light last night but I had unknowingly killed my yoghurt batch previously. As a result it did not setup at all. My question is can I add fresh yoghurt and repeat the process again or is there something to worry about regarding the milk being at 100 degrees for 10 hours already?

I reduced 2 gallons of milk and added some of my previous culture. Left the pot on the stove (off) over night and noticed the liquid congealed when shaken, but when i cut in with spoon the yogurt is almost like egg white slime consistency.. it taste great not as sour as i would like it.. does any one know if this still good or need more time to set or is this bad???

Thanks Paula. I ended up putting it back in the oven overnight and it turned out wonderful.I have learned two things from reading your blog and comments:1) I have been preheating the oven too much and using more starter than necessary. I now realize that the goal is about 100 degrees, kept as steady as possible.2) I have been too careful with my failed attempts. I have been so cautious in playing with bacterial culture that when it flopped I was pouring it down the drain. From now on if that happens, I will either put it back in the oven or re-purpose it, as long it does not smell off.Also, I would like to pass on another tip to your readers. I am very leery about using a microwave to heat the milk. I imagine we would loose a lot of nutrients in the process. If anyone else is concerned about this, a crock pot works just as well, and then your recipe can be followed the same. It takes about 3 hrs on high to reach 180 degrees in a crock pot. (Check with the thermometer.)Hope that helps!Thanks again for all the info Paula!

Hi, I'm Cecilia. I want to share Scandinavian and Nordic recipes for you who want to connect with your Nordic heritage and learn to make delicious, simple Scandinavian food and learn about the food culture. 041b061a72