Freshly Fermented Organic Viili Yoghurt Starter Culture

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. So far over 15 strains of bacteria and yeasts have been found in viili yoghurt; making it one of the most active ...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. 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.

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.