They were made in the same manner as wine or whiskey barrels, with willow rings to hold the birch slats together. Do you sell starter kits, or do you know of a trustworthy source where I can buy one? 30% discount if you use the following coupon code: LOVEVIILI. Once it has set, or at the end of 48 hours, cover with a tight lid and refrigerate for at least 6 hours. This is what moldy viili looks like when it’s cultured. Viili culture was sold by such families on the Helsinki market square in the 1920s, before dairy companies began selling it in their shops. Change ), You are commenting using your Facebook account. Look forward to viili exchange! Viili (spelled with two i’s) is cultured milk– a Finnish version of yogurt.Some drink it, but it is more commonly eaten like yogurt, with jams, muesli or bread mixed in. Basically because it contains a substance called viilian, which is a polysaccharide produced by a fun-loving bacterium called Lc. In theory they’d let it stream back into their bowls, but carpet it is. I ferment everything under the sun. Once I tasted it, I knew why the mold’s appearance was so familiar to me - I am a big cheese eater! Note that it is very important not to stir viili, as this will mix the watery bottom and the creamier, firmer top layers, making viili lumpy and unpleasant to eat. The first time I tried it, I had received a tiny portion of “moldy viili” from a fermenting buddy. You will also need this yogurt to culture a new batch of pasteurized mother culture at least once every 7 days (see below).”. Viilian is similar to kefiran produced by kefir grains. He spent a loooooooong time trying to find it, because he cared more than I did. cremoris produce a phosphate-containing heteropolysaccharide, named viilian. A Finnish yogurt variety, Viili is very mild and creamy, with a fairly thick consistency. Genuine Dehydrated Finnish Viili Yogurt Culture. Can you send me your e-mail to change ideas about this topic? Ready-made gooseberry jam of pretty good quality can sometimes be found sold in some Swedish IKEA stores. There appears to be some confusion over the various cultured dairy products from Scandinavia, as some wily and passionate folks have pointed out. . No mold, no ropes. Some really cool information on traditional preparation methods and its popularity in Finland. I’d personally prefer not to go through the extra work of pasteurizing a separate starter culture if it is unnecessary (and having to keep track of which is which in the fridge). I haven’t made it in a while, as milk kefir sort of stole my heart a few years back, but recently I started up the Viili Yogurt Culture. I’m totally going to check out getting one to store my viili culture. Thank you Lynn! Carpet. at hand to be used as a "seed" for the next batch, or you will have to know where to purchase the viili "seed". GEM Cultures, Inc. Viili Starter Culture (5200): A Finnish yogurt variety, Viili is very mild and creamy, with a fairly thick consistency. Serving suggestion: All genuine Viili cultures contain 'Lactococcus lactis subsp. Place the covered bowls in a non-drafty place, for example inside the cold oven, It’s a major PITA to constantly pasteurize some of the milk, keep checking the thermometer to catch it when it reaches the right temperature, keep a separate jar of mother culture for each type of culture, and so on. I’ve tried this with both moldy and regular ropey viilis, and that event consistently transforms them into short. cremoris is in the mix. The viili was infused with with the delicate flavor of the birch. At least in the U.S.A., a company called G.E.M. So it may have been that our beautiful sundew or butterworts originally are responsible for viili, as they definitely are with piimä. It’s milder tasting and stringier than yogurt, but still contains loads of helpful lactic acid bacteria. Viili container must always be stored or transported in an upright position, unshaken, for even just slighty tilting it will ruin the consistency a fact too often ignored by many cashiers (mis)handling viili packages at the grocery store check-out counter :-). It’s always a good time when you’re talking viili! REMEMBER to reserve at least a tablespoon from the jar so you can make your next batch. Finns eat the stuff with a spoon – they don’t drink it – though I admit keeping the stringy strands on the spoon is a bit of a challenge. This is also why commercial producers of this type of viili actually add the yeast in themselves - it seems to be the only way to ensure that you can get the mold each time. Basically for the same reason you eat some cheeses with mold on or in them - it tastes good. My email address is firstname.lastname@example.org. Hi, this is a wonderful website. Looks like they do have a viili culture along with some of the other Scandinavian varieties. ( Log Out / Sign up for fermenting tips, recipes, exclusive discounts and offers! Don’t even mention them in the same paragraph! Glad you like the site. The only difference between eating viili in Finland and Canada is the taste. Viili culture was sold by such families on the Helsinki market square in the 1920s, before dairy companies began selling it in their shops. I felt privileged when my good friend Niina (spelled with two i’s) recently brought me a viili culture from her mother (who is Finnish). Always use this pasteurized mother culture as the starter culture for making raw milk yogurt.
October 28, 2020