Organic Viili Yoghurt Starter

Organic Viili Yoghurt Starter Culture

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  • UKAS Lab Tested Icon
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  • No Yoghurt Maker Required

£9.50

So far over 15 strains of bacteria and yeasts have been found in viili yoghurt; making it one of the most active yoghurts available. As a source of bacteria, organic viili yoghurt starter culture comes a close second to the undisputed king; milk kefir.

Our organic viili yoghurt starter culture originates from Scandinavia. It is known as a mesophilic yoghurt; which simply means it can be cultured at room temperature. We take pride in the fact that we currently stock all 3 varieties of organic viili yoghurt starter.

So far over 15 strains of bacteria and yeasts have been found in viili yoghurt; making it one of the most active yoghurts available. As a source of bacteria, organic viili yoghurt starter culture comes a close second to the undisputed king; milk kefir.

The unique ability to ferment at room temperature makes viili an easy yogurt to prepare at home! Just combine milk and our starter culture, and wait for the magic to happen. 

Organic Viili yoghurt (long strain)

Our long strain heirloom variety creates a very interesting, slime like yoghurt that is very easy to make. It ferments milk quickly, creating a unique yoghurt that is as fun to make as it is to eat.  The slimy ropiness of viili yoghurt (long strain) is created by a specific strain of Lactobacillales called Lactococcus lactis subsp cremoris.

Organic Viili yoghurt (short strain)

Some people find the slime like texture of viili yoghurt a little difficult to get along with. Our short strain does not contain Lactococcus lactis subsp cremoris; the bacteria responsible for its slime like texture. Our short strain produces the same great taste of viili yoghurt with a texture much more like the type of yoghurt you would buy in the supermarket.

Organic Viili yoghurt (traditional)

Traditional viili yoghurt contains the surface-growing yeast-like fungus geotrichum candidum. It is often found in high numbers in types of cheese such as brie and camembert; which give them the characteristic thick skin. In viili, it often forms a furry/fuzzy like skin on top of the yoghurt. It’s presence also gives viili a nutty, cheese like taste and a much thicker consistency. Traditionally, viili has also always been cultured in unhomogenised milk. A tradition we continue here at Freshly Fermented.

When viili yoghurt is over fermented, the geotrichum candidum contained in it does not survive. Over the years, where viili has often been recultured from over fermented batches, it has lost all of its geotrichum candidum content. We are proud to be able to offer the original viili, still traditionally made.

 

Additional information

Weight 2 g
Type

Short Strain, Long Strain, Traditional Strain

Ingredients:

Organic milk (cows), viili starter cultures.

Shelf Life

1 year.

Storage:

Store at room temperature out of direct sunlight.

Allergens

Contains cows milk (dairy)

5 Questions about Organic Viili Yoghurt Starter Culture

  1. Marcin Hippe says:

    I bought Viili Traditional Culture, it grows very well but does not have a slimy roughness. Is it normal? ’cause there is no information in the description that it does not contain Lactococcus lactis subsp cremoris; the bacteria responsible for its slime like texture.

    1. Lisa Hillyer says:

      Hi Marcin, it should have the slimy texture. We are currently testing all our yoghurts at the moment so could you send us an email in a week or so please to orders@freshlyfermented.co.uk and we should have an answer. Thanks Lisa

  2. Katya says:

    Hi, I have no sucess with the long strain, my second attempt and after a few days the milk curdles. First few days nothing happens, then all of the sudden its all curdled and seprated. Using fresh full fat organic milk and sterilised jar. Please help

    1. Freshly Fermented says:

      Hi, please drop us an email and we will get that resolved for you.

  3. Isco says:

    Hi, the traditional version has properly characteristics of vilii (slimy and thick more Geotrichum candidum for skin) am I right?

  4. Ian Riley says:

    Have followed the instructions but after 4 days it still has not set Any ideas.?

    1. Lisa Hillyer says:

      Hi Ian, can you send us an email on orders@freshlyfermented.co.uk and we will get that sorted for you. Thanks Lisa

  5. Amandine says:

    Hello, how many strains of bacteria does your short viili ferment contain? Thank you

    1. hungrycloud says:

      Hi the short strain is simply missing the Lactococcus lactis subsp cremoris strain and also contains much less geotrichum candidum. Many argue these are the most important bacteria and prefer the traditional strain for its bio diversity 🙂

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