This offer includes:
- the 3x 25g Viili yoghurt to make scandinavian natural yoghurt at home
Anyone who has been making natural yoghurt for a while and maybe also cultivated a milk kefir or kombucha at home will usually feel like doing something else after a certain time. Now the time has come! May we introduce: Viili.
Viili is the Finnish name for a Finnish yogurt or sour milk variation. The Swedes call it filbunke or simply fil. The Scandinavian yogurt is available in 3 different versions.
Viili yogurt - long strain
Our long Viili variety is an heirloom culture and produces a wonderful Viili taste. The texture of this milk product that is created during fermentation is very interesting. If, for example, you use cow's milk with our starter culture, aqueous milk is transformed into a yogurt drink with a slimy consistency within only 24 hours. Anyone who comes into contact with this yoghurt culture for the first time is certainly a bit irritated. Of course there is a reason why this yogurt is now slimy. Among the many lactic acid bacteria & yeast is a very special candidate. It is Lactococcus lactis subsp cremoris. The slime among the bacteria :-)
Viili plain yogurt - short strain
For some yogurt lovers, the taste of homemade Viili is simply an incomparable pleasure. However, some have problems with the texture or slimy consistency. Of course we from Natural-Kefir-Drinks.de have a fermented solution for this :-) The short Viili variety does not have the bacterium Lactococcus lactis subsp cremoris, which is responsible for the formation of mucus. This makes it possible to enjoy the taste of this Scandinavian yogurt specialty with the consistency of "normal" yogurt, which you can also get in the supermarket.
Viili Scandinavian yogurt - traditional
This home-made natural yogurt really has it all and it is due to a very specific yeast culture called Geotrichum Candidum. Some who make cheese themselves will already know this mushroom. It is found in particularly high concentrations in Camembert and Brie and gives these cheese specialties the typical furry or flaky skin.
What does the traditional Viili taste like?
Viili fans of the traditional variety love this yoghurt variation because of the wonderful taste that is reminiscent of nuts and mild cheese. And of course, the higher viscosity compared to other types of yogurt is very important. All of this makes this Scandinavian yogurt something very special. In order for Viili to have these special properties, it is important not to use homogenized milk for the production. Pure nature, so to speak.
Our delicious yogurt starter is a so-called heirloom variety. This means that once you have taken care of the yoghurt culture and made Viili natural yoghurt yourself, you can vaccinate again and again. It is like milk kefir, water kefir, kombucha, etc. Once you have the starter bacteria, you can basically make yogurt yourself and pass it on :-) This yogurt starter fermentes mesophilically. Mesophile means that the yogurt only needs room temperature for the fermentation.
What other yoghurt specialties do you have on offer?
- Bulgarian yogurt
- Greek yogurt
- Matsoni (Caspian Sea) yogurt
 | DE-ÖKO-012 EU Argiculture |
Ingredients
Organic Viili (made with milk from certified organic agriculture) and Viili culture [eco control authority DE-OEKO-012; AGRECO R.F. GÖDERZ GmbH, Witzenhausen, Germany]
Average Nutritional Value (in 100g)
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Energy (in kj): 1530
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Energy (in kcal): 366
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Fat: 0,0g - thereof saturated fatty acids: 0,0g
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Carbohydrates: 90g - thereof sugar: 90g
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Protein: 0,0g
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Salt: 0,0g