$3.99 Flat Rate Shipping* Click here for details


Viili Yogurt Starter

Availability: In stock

SKU: 5200
$12.99


Product Alerts

Perishable
Perishable

Viili Yogurt Starter Culture

More Views

Details

Our most popular yogurt culture! Originating in Finland, the Viili Yogurt Starter cultures at room temperature into a creamy, mild yogurt with a fairly thick consistency. Our Viili yogurt does not have a ropey texture but rather a more gelatinous texture and is perfect in any yogurt recipe

  • Each box contains 2 packets of yogurt starter
  • Activate 1 packet using 1-2 cups pasteurized milk; store 2nd packet in the freezer as a back-up
  • Reusable heirloom starter recultures from batch to batch indefinitely.
  • Cultures on the countertop at room temperature (70º-77ºF)
  • This culture is also suitable for use with raw dairy milk or non-dairy milk, with special care.


Viili Yogurt Starter Instructions and Troubleshooting: 

 

Ingredients: Organic milk, live active bacteria (Lactococcus lactis subsp. cremoris, L. lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris).

This product contains no GMO ingredients.

Shipping Information and Shelf-life: Our Viili starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture. The starter keeps

  • At room temperature (68° to 77°F): 3 to 4 months
  • In the refrigerator (40° to 45°F): 9 months unopened
  • In the freezer (0° to 25°F): 12 months unopened

 

Allergen Information:

Manufactured in a facility that also produces products containing gluten and dairy.


Actual product may differ from image shown above.

Questions on Viili Yogurt Starter

Sort by Ascending

Items 1 to 10 of 62 total

per page
Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. ...
  7. 7
  • From Christine at 5/3/2015 8:04 AM
    • I cannot consume this yogurt for a month (for dietary reasons). What is the best way to preserve my viili yogurt culture?
    • Yogurt can be frozen for short breaks up to 3 weeks. For longer breaks, we recommend drying your yogurt. Please see our article for tips: http://www.culturesforhealth.com/storing-taking-break-yogurt
    • Do you find this question helpful?  Yes   No
  • From Barry at 4/25/2015 5:02 AM
  • From Katrina at 3/25/2015 9:37 PM
    • Will this culture work if used with reconstituted powder milk?
    • Many customers have had success using a high quality powdered milk, such as Capramilk, for culturing yogurt. Other powdered milk brands are highly processed and may not perform well.

      http://www.culturesforhealth.com/capramilk-powedered-goat-milk.html
    • Do you find this question helpful?  Yes   No
  • From Yvonne at 3/15/2015 5:08 PM
  • From Kathy at 3/5/2015 9:06 PM
    • is there something I can add to the villi yogurt to make it turn out thicker like dry milk and etc.
    • If you're using a low fat milk, try a full fat milk and make sure that you are culturing within temperature range. You can also strain off some of the whey to thicken your yogurt for a more rich, creamy texture. You will find suggestions for thickeners here but if you're using something other than dry milk, you should plan to keep a separate "mother culture" to keep your yogurt culture pure. http://www.culturesforhealth.com/thickening-homemade-yogurt
    • Do you find this question helpful?  Yes   No
  • From Linda at 1/22/2015 6:34 AM
    • Can this culture be used in a yogurt maker instead of countertop method?
    • No. The Viili Yogurt Starter is a mesophilic (moderate temperature) starter, it requires temperatures between 70° and 77°. Yogurt makers are designed to maintain a temperature of 110°, perfect for a thermophilic (heat activated) starter but much too hot for a mesophilic culture.
    • Do you find this question helpful?  Yes   No
  • From Brittany at 12/31/2014 12:43 AM
  • From Ashlea at 12/4/2014 11:25 AM
    • When you have finished preparing/culturing your Viili yogurt, do you leave the "mother" on the counter or refrigerate until the next batch? If you refrigerate it, does in need to come to room temperature before mixing it with the milk? How long can you go between batches, 7 days?
    • Refrigerate your mother culture until your next batch, which needs to be created within 7 days. No, it doesn't need to be at room temperature when you remove it from the fridge to mix with the milk. You can actually make a batch from the mother culture at any point, up to 7 days. Just be sure that you always have something left to create your new mother culture!
    • Do you find this question helpful?  Yes   No
  • From Laurae at 6/19/2014 9:27 AM
    • We use pasteurized, NON homogenized whole milk in our family. Will this work ok for the villi starter? Thanks!
    • Your non-homogenized milk will work very well with the Viili yogurt starter. Non-homogenized milk usually creates a delicious layer of cultured cream on top of your yogurt.
    • Do you find this question helpful?  Yes   No
  • From teresa at 5/20/2014 1:28 AM
    • Would this starter work well at culturing cream to make cultured butter or sour cream??
    • The Viili Yogurt starter will culture cream to make butter or a sour cream, but the flavor may not be very sour, as Viili is a mild-flavored starter culture. Always maintain a batch of yogurt made from milk to use as starter for your next batch. Using cultured cream as starter likely will not work well.
    • Do you find this question helpful?  Yes   No

Ask Your Own Question




Back to the product page

Write Your Own Review

You're reviewing: Viili Yogurt Starter

  •  
    1 star
    2 stars
    3 stars
    4 stars
    5 stars
    Quality
    Price
    Value
  • * Required Fields

Customer Reviews

100 people love this product!
Don't ever want to be without it! Review by Ruth G.
Value
Quality
Price

I hate most yogurt. Something about the texture makes me gag. I tried making homemade yogurt using store bought yogurt as a starter, and that was better, but a hassle. Since I already grind wheat, raise chickens, etc. I wanted something easy.

This could not be easier and it tastes SO GOOD. I love it plain or with a teaspoon of Bon Mamman Cherry Preserves stirred in. We also use it spooned over granola or cut up strawberries. My husband likes it with vanilla. And we also use it in recipes that call for yogurt, sour cream, or buttermilk.

Tips - Don't be discouraged by your first batch. (My first batch took a little long to culture and was delicious but because it had been left out longer, it developed a sour smell in a few days. I still used it as the next starter and it has been perfect ever since.) It gets better and better over the first few batches. And when you get the mother to make the next batch, be sure you don't just scoop up mostly whey that has separated. Stir it up if there is a lot of separation so you get plenty of goodies in there to culture your next batch. I did that once and it took extra long for the next batch to culture but it was great and I continue to make my yogurt from the original culture so I have my spare packet in the freezer!

(Posted on 8/7/2015)

Great product Review by Sheri
Price
Value
Quality

Love love love your cultures! I was so happy to find your products. I started with the Villi and it came out fine, but I prefer a little thicker yogurt. I purchased the greek yogurt culture, and it was amazing. I used 1/2 and 1/2 and whole milk, and it came out wonderful. I hope I can keep the culture going. The hardest part seems to be finding milk and cream not ultra-pasteurized.

(Posted on 7/10/2015)

Perfect Healthy Culture Review by Tamera
Price
Value
Quality

I tried to make it the first time and never got it to thicken so, like an idiot, I threw it out. Then I remembered all the information on the web site and went back and looked around. I should have left it longer so it was my own fault, imagine that. LOL
I got the second packet out of the freezer and tried again. Perfect yogurt and the mother culture continues to produce for me every time.
It can be a little less than my optimal thickness even after straining but a very good yogurt none the less.

(Posted on 6/25/2015)

Easy and tastes great Review by JT
Price
Value
Quality

I've used this culture with both goat milk and non-homogonized cow milk. Both work really well, but the goat milk is obviously less thick than the cow milk. With the goat milk I use it more like a thick beverage.

Also, making it couldn't be easier. I was feeling stressed about keeping up with making traditional yogurt, but this is much less work. And I've managed to keep it going for a couple of months now, which is great.

(Posted on 6/21/2015)

Very pleased with Viili Review by Shirley
Price
Value
Quality

My Swedish grandmother used to make viili way back when I was a small child. Over the years the culture was lost and I didn't think I would be able to find a starter. Thanks to the internet, I found Cultures for Health, and a fresh starter. I did not have any problems with my starter culture. I usually make five half pints and one pint at a time. Half pints for breakfast and pint to use for a new starter. I put it on my kitchen counter and cover it with cheesecloth. Usually takes 24 hours to set. I have been doing this for over a year now.

(Posted on 6/19/2015)

Disappointed Review by coggins3
Price
Value
Quality

Although the culture set up nicely after 24 hours and the resulting yogurt's texture was really nice. The second set of yogurt, made four days later using a portion of the initial batch of yogurt, was a total flop. It completely separated and was very runny. WAY too much money to pay for a single batch of yogurt for which the starter can't be further used!!

I would like to be able to, but unfortunately can't recommend this product.


Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments.

(Posted on 6/17/2015)

Good product. Review by Debbie
Price
Value
Quality

The product is working well for me. It's not getting weaker. It continues to make good yogurt. I've been using it for three or four weeks, and have restarted it several times...I go through a lot of yogurt. The yogurt has a good texture and nice flavor.

(Posted on 6/16/2015)

Great...Very practical and useful Review by Kathleen
Quality
Price
Value

I think I've kept this going for about a year now. I use a half gallon mason jar. I simply use it down to about two inches from the bottom, refill the jar with organic (not ultra-pasteurized) milk, and set it on the counter till it thickens. Then refrigerate it till it is down to 2 inches again. It did get a little less active after the winter and I started again with the 2nd packet to get a fresh go with it. I like my kefir too, but the effort, the mess and waste with the straining has me using this yogurt more often than the kefir.

Response from CFH: We do recommend washing culturing vessels between use. We're so happy you are enjoying your Viili!

(Posted on 6/13/2015)

Pleasant and easy to make! Review by terrafirma
Quality
Price
Value

I'm a fermenting guru and find Viili yogurt one of the easiest to make. I recommend this type of yogurt for anyone new to fermenting. Tastes divine!!

(Posted on 6/11/2015)

Uniquely Delicious Review by Maria
Quality
Price
Value

I had been wanting to try Viili for a long time, as I had heard from other sources it is a drinkable yogurt, cultured at room temperature. I have been making homemade yogurt for over 30 years, but have always made the thick, solid, thermophilic type until now. Not only was the viili easy to make, but oh, what a beautiful delicate flavor and creamy texture to drink! I'm now reaching for my viili instead of my traditional yogurt (Bulgarian at present)--it's so satisfying to drink a small glass for breakfast, for a snack, or before bedtime for a deeper sleep. When culturing the viily, I put it in a warm spot, 72-77 degrees--and find that warm spot by putting a digital thermometer right next to it and monitoring the temperature. It's usually right on the counter next to my gas stove (it has pilot lights). Overall, I'd say that I didn't know what I was missing by not trying more types of yogurts until now. Each one has its own particular scent and flavor and is suitable for different uses. And viily is uniquely delicious with its mild flavor and creamy-rich texture!

(Posted on 5/19/2015)

Excellent yogurt Review by Karen
Quality
Price
Value

I love this Viili yogurt. It's easy to make. Plain milk is a little runnier, but still tastes amazing. I used some 1/2-n-1/2 mixed with the whole milk and it made the most amazing yogurt!!!! All my friends love my yogurt! It's great with my homemade granola and some fresh berries. I also blend it with frozen berries to make soft frozen yogurt for dessert. I make a quart a week and I'm still on the first starter packet for the past 3 months. It just keeps going! As I get close to the end of the jar, I use it to start the next one. Mine is perfect 18-24 hrs later. It all depends on the temperature of the room you're culturing in. As the summer approaches here, I'm sure it will take less time.

(Posted on 5/6/2015)

Easiest, tastiest yogurt I've ever made! Review by gabbyraja
Quality
Price
Value

This yogurt has the perfect consistency and taste, and *literally* couldn't be easier to make. No special equipment, no added thickeners or ingredients I'm allergic to... We LOVE it!

(Posted on 4/30/2015)

what Review by germ
Quality
Price
Value

did not work out , whey separated to outside with yogurt in center.It is my first attempt and am hesitant to waste second batch.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments.

(Posted on 4/30/2015)

Super Easy & Yummy Review by Laney
Quality
Price
Value

Love the ease of use of this product and it tastes great. Works for me!

(Posted on 4/20/2015)

Great Yogurt Starter... Review by Losethecarbs
Quality
Price
Value

I LOVE the ease of this product! No fuss, just add the starter to two cups of milk and leave at room temperature for up to 12 or more hours. I love that I don't have to heat the milk and worry about the temperature. I put it in a mason jar which I then put into a plastic tub lined with a towel and leave it on top of my washing machine...the warmest area of the house. I make it in the evening and it's done when I get up the next morning. I have been using the same starter for several months and it's still going strong! I usually make the yogurt with 100% cream (zero carbs), but I followed the company's suggestion and make my new starter every week with whole milk. Then I strain the yogurt and it is the most wonderful mild tasting thick and creamy yogurt. I find that if I don't strain it, it is too liquid for me. But I strain it to "lose the carbs" in the whey, so it really isn't an extra step for me. Of course, I don't think I'm saving any money because I'm using expensive cream, but the taste is well worth it, much milder than the tart store bought plain yogurts.

(Posted on 4/8/2015)

Easy to make but may not be the yogurt you are used to Review by Elizabeth
Quality
Price
Value

I had no problem making the yogurt--very easy. I purchased it based on the reviews and the ease of making it. This did set within 24 hours to a somewhat runny gelatinous mass. My issue with it is the taste and to some degree thickness or lack there of. I'm so used to tart yogurt that this mild (almost sweet) flavor will take me awhile to get used to (but I have to say my husband enjoyed it). Not sure if I'll ever use it as a yogurt, but I can see other uses such as soaking my flour to make pancakes, adding to homemade ice cream (I made coconut ice cream substituting it for some of the cream).

(Posted on 4/6/2015)

Very good Review by Karen
Quality
Price
Value

I really have enjoyed the Viili yogurt that is so easy to make. Put the starter in milk in a clean jar and let sit on the counter for 24-48 hours and it is done. It is delicious and so easy to make. It isn't as tangy as the heated yogurts but darn tasty and did I mention easy to make. I keep a batch going on the counter all the time so I can make smoothies. I'm very pleased with the product and results.

(Posted on 3/24/2015)

Likes this one Review by Linda
Quality
Price
Value

I like the flavor of this one. It's has a little tang/tartness to it. I find the consistency like kefir.

(Posted on 3/17/2015)

Couldn't be more pleased! Review by Tamara
Quality
Price
Value

Lovely culture with a bright lemony taste, sets beautifully on my counter in 12 hours. I start my culture from cold first thing in the morning before I leave for work and I have yogurt in the evening when I get home - perfect!

(Posted on 2/24/2015)

great value Review by Jennlynn
Quality
Price
Value

I've wanted to make my own yogurt for the longest time, because the commercial versions are frequently over-sweetened, and when they do offer plain, the yogurt is so tart that it makes me pucker. So I was happy to find this site. I tried the Viili, and I am very pleased with it. It is a mild flavor, and it isn't too tart. It is thinner than commercial yogurt, but that is fine with me. I use 2% milk. Then only problem I've had so far is that every batch is lumpy. It doesn't really matter because I can just whisk it until it's smooth. I was surprised with the pricing, but it has already paid for itself. I make a quart a week, and stash a bit out of each batch to make the new batch. I am looking forward to trying a different strain of yogurt.

(Posted on 2/21/2015)



Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 180,000+ other health-conscious readers
  • We never share your information!
first name last name email address

Updating your cart...