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Viili Yogurt Starter
Product Review (submitted on June 5, 2014):
This yogurt has a great, complex flavor. I was concerned about temperature, since in the past I've only made direct-set yogurt using a good commercial yogurt as a starter and culturing it in an Igloo cooler with two jars of hot water to keep it warm in our cold house. I wasn't sure this would be consistent enough temperature for the Viili, but it has been coming out fine. I put it in the cooler when the cultured milk is between 75 and 80 degrees and leave it for 12 hours. So far it's been good every time - have making at least one batch a week for the past two months or so.
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