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Viili Yogurt Starter
Product Review (submitted on December 15, 2010):
I currently am making viili and filmjolk. Each is slightly different. Both are thick. My Filmjolk separates into curds and whey more quickly than the viili, but that may be from culturing one batch too long at a cool temp plus we were away for 7 days. Both are easy to make. The temp in my house is +or- 70F. I started both cultures late November 08. The cultures have kept their individual character. Very satisfied with both and the company. You cannot go wrong with either. Choose both.