Viili (Finnish Yogurt)
This traditional Finnish yogurt is delicious & incredibly simple!
Ingredients
- Viili starter packet OR 1 Tbsp viili
- 1 cup whole milk recommend pasteurized-see notes
Instructions
- Mix together the milk and the packet of viili starter
- If using viili as your starter, place the viili in a jar or bowl and swirl it around the bottom a little to spread it out. Pour milk directly onto the viili.
- Cover jar lightly (such as with a coffee filter & rubber band) and leaveat room temp to ferment.
- Total fermentation time can vary from 8-48 hours depending on the culture and on the temperature of your kitchen. Check after 8 hours by tilting your jar lightly to see if the texture has changed (ie, become much more solid).
- If the texture of your milk is still totally liquid, leave and check again in a couple hours.
- Once your viili has fermented, switch out the coffee filter for a tight lid and move viili to the refrigerator.
- Refrigerate 6 hours.
- Enjoy! Make sure you save at least 1 Tbsp of viili to ferment your next batch.
Notes
The recommended milk to use in making viili is whole, pasteurized (NOT ulta-pasteurized) milk. Ultra pasteurized is too "sterile" and won't allow for proper culturing. Raw milk, on the flip side, has so much bacteria in it already that it can compete with the culture and not ferment as desired.
If you want to use raw milk for viili, you can try heating and cooling it first (won't be the same as pasteurized, but close) or you can click here for some tips from Cultures for Health on making raw milk yogurt.
To make a larger subsequent batch of viili, simply save more viili to shoot for a ratio of about 1Tbsp viili: 1 cup milk. Or you can use less viili, but know that your fermentation time will be longer.
Nutrition
Serving: 1cupCalories: 160kcalCarbohydrates: 12gProtein: 8gFat: 9g
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