Viili Yogurt Starter

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$12.99


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Viili Yogurt Starter

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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.
  • Instructions for using this culture may be found here
  • 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.

 

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

 

Due to recent changes in manufacturing processes, the weight of the item that appears in the photo may differ from the actual weight of the item received.

Allergen Information:

Contains dairy. Packaged in a facility that also manufactures products made with wheat, soy, eggs, nuts, and fish.

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  • 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!
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  • 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
  • From desireerasmer at 1/22/2014 11:39 AM
    • Can this culture be used indefinitely with non-dairy milk options?
    • The Viili Yogurt Starter can be re-used if it is made with dairy but will not re-culture if used in non-dairy milk.

      Each week you'll make a pasteurized dairy mother culture from which to make the non-dairy milk yogurt. See here for detailed information, specifically the mesophilic culture section: http://www.culturesforhealth.com/making-dairy-mother-culture-non-dairy-yogurt/
    • Do you find this question helpful?  Yes   No
  • From Ben at 12/19/2013 11:13 PM
    • Is your viili the short or the long (ropey stringy) type?
    • This viili is the short variety. It has a more jelly-like consistency.
    • Do you find this question helpful?  Yes   No
  • From Heather at 10/30/2013 2:02 PM
    • I wanted to use this starter for raw cream and I was wondering if I heat the cream like I am supposed to with the raw milk instructions? It seems odd to me to heat cream for some reason...
    • Heating cream is just fine. Always make a pasteurized dairy mother culture from milk, and then use it with heated or pasteurized cream that has been cooled to room temp. You will need to make a new pasteurized dairy mother from milk every 7 days to ensure the bacteria stays viable.
    • Do you find this question helpful?  Yes   No
  • From Martin at 10/22/2013 11:16 PM
    • I'm in the tropics a lot and was wondering if room temp freeze dried culture will work when it's hot. I prefer bulgarian style, and also have an easiyo maker. Will that work?
    • Heirloom yogurt starters like the Bulgarian will last 3 to 4 months at room temperatures between 68° and 78°F. For best results, the unopened starter should be refrigerated (will last 9 months) or frozen (12 months).
    • Do you find this question helpful?  Yes   No
  • From Susan at 10/21/2013 7:09 PM
    • It says that the Matsoni makes good Frozen Yogurt, does this one make good frozen yogurt too? Leaning towards this variety for eating, but want to make frozen yogurt too. Why is the Matsoni better for frozen yogurt making?
    • The flavor and texture of Matsoni is perfect for frozen treats but you could certainly make frozen yogurt out of Viili too.
    • Do you find this question helpful?  Yes   No
  • From Donna at 10/11/2013 5:30 AM
    • Does freezing and heating destroy the beneficial bacteria in yogurt?
    • Excessive heat will destroy the beneficial bacteria however, freezing for short term will not.
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  • From Melanie at 9/25/2013 9:06 AM
    • Hello,

      I have been making yogurt for a while using a store bought yogurt as my starter. Now I am very interested in trying this Viili starter so that I don't have to keep buying a new starter from the store any more. I read the instruction but it didn't say anything about the sanitizing utensils or jars. I am using dishwasher to wash my kitchen utensils and jars, but is this good enough to keep the culture alive without getting contaminated? Thank you!
    • We encourage sanitizing the fermentation vessel, but as long as it is cleaned to be free of any food or soap residue, you shouldn't have any problems with contamination. Do not use anti-bacterial soap or bleach as your cleanser.
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Customer Reviews

great product Review by hope
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This was great, good directions, easy to make. Would recommend

(Posted on 12/16/2014)

Great taste easy to make. Review by EJS
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I use my yogurt for smoothies. Every morn the entire family has one. As a rule we are not yogurt eaters. IN fact we do not like store yogurt. So, I am rather surprized that the mild taste has been accepted. The process is easy. I put it in the oven withh a light on and in the morn it is done. I make a gallon and it lasts 4-5 days.

(Posted on 12/13/2014)

Easy and Faster Review by Alexis
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Easy and Faster:
Sanitize everything, add the milk (bought store, pasteurized) at room temperature, leave to rest and you will get the yogurt. Keep in mind that sanitization and sterilization give you the power to have a healthy culture for the next batch. I appreciated “Cultures for Health” products, recipes and instructive materials.
Do it, I have been doing Greek style yogurt for a year, sourdough/breed and cheese, (I use whey protein for milkshake with frozen fruits)….and I have learned to keep my cultures healthy,…first I was consuming thermophile bacteria and really take me more time in temperature control, manipulation, cleaning, sterilizing and sanitizing,… In other word more risk to destroy my products, now with Viili Yogurt Starter everything is easier. At the end, I took the Food Safety Certification and improve my knowledge, never give up. Enjoy.

(Posted on 12/6/2014)

My kids love it! Review by Kelly
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I have made many batches with this yogurt starter since receiving it a couple of months ago. I sterilize my raw milk before adding the culture and it has turned out perfect. My 5 kids ALL love this with a little bit of honey and a little bit of whatever fruit we have on hand. It is really delicious and we all like it better than anything we could buy in the store. I am anxious to try another variety of starter soon!

(Posted on 11/30/2014)

Not sure Review by coastalsusan
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I made my first batch of the yogurt with raw milk and set it in my gas oven with the light on (and oven off). I let the yogurt sit for 48 hours and it was still runny. Customer help told me to use it as a starter for my next batch of yogurt. I let the next batch sit in the oven for 48 hours and it came out thicker like yogurt but lumpy. So I am not sure if I am doing something wrong or not. I haven't opened up the other jar I made. Hoping the last jar came out right!

CFH Note: It can take up to 48 hours to activate the yogurt starter but subsequent batches should only take 12 to 18 hours to set. The most important thing is to test the temperature of your culturing area before you start. If the temperature is too low, the starter will not activate, too high and the starter will be damaged by excessive heat. Some oven lights are way too hot for a mesophilic yogurt starter, it is important to test the temperature before you begin. The Viili yogurt starter needs a consistent temperature between 70° and 77°. It is also important to follow the special raw milk instructions: http://www.culturesforhealth.com/make-mesophilic-raw-milk-yogurt/

(Posted on 11/24/2014)

Awesome, easy product! Review by ANC
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I tried making yogurt in the crock pot once, then I heard about these cultures! So easy, works great! The culturing time is a little longer than expected in my house with the slightly cooler temps, but I enjoy the yogurt very much. I always like to see a bargain, but this culture pays for itself pretty quickly!

(Posted on 11/19/2014)

works well Review by ely
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I'm using raw milk which I first sterilize. This culture is easier to use than warmer cultures. I only have to sterilize and then cool back down to 70 degrees not "catch" the milk on its way back down from 160. I was worried about the taste when it was just activated starter but having made a full batch it's tasty, different flavor but good. My house is cooler than 70 so I have been putting the culture in a wonderbag with a heated flax seed pillow in the warmest spot in my home, worked well. Probably wouldn't be an issue if my house wasn't always so cold.

(Posted on 11/15/2014)

Good Taste, Could Be Thicker Review by daisy
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Being new to making yogurt, I chose the easiest of the cultures and it worked well. The taste is wonderful and it took hardly any time and very little effort. It's more the consistency of a drinkable yogurt though, so I may have to try another type to get that thickness that I am desiring. Customer service in this company has thus far been outstanding. I will definitely order from them again. Bon apetit!

CFH Response: Viili should have a fairly thick consistency. Please contact Customer Support for assistance with very thin yogurt.

(Posted on 11/11/2014)

Terrific taste! Review by rhodesaz
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I've been making yogurt for years from a start a girlfriend gave me. But, I decided I'd like to try a starter of a different taste, so ordered the Villi.
It was a bit tough to get the starter to mix in with the cold milk, but I persevered. The first culturing took over 24 hours, but it turned out terrific. Love the taste!

(Posted on 10/30/2014)

Excellent Review by Amy
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Worked very well. I love it, very nice flavor and texture. I'm making raw milk Viili

(Posted on 10/30/2014)

IT WORKED!!! Review by Emily
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After trying this and it not working I was contacted by the company. See, I had written a review about not being successful and they wanted to MAKE SURE that all of their customers are satisfied so they helped me through doing it again. We figured out that I was not keeping the temperature stable enough. (I live in the Arizona "high desert"- 70's during the day and 40's at night this time of year.) I tried it again and IT WORKED! I am now making DELICIOUS yogurt! I will definitely be ordering from this company again.

(Posted on 10/30/2014)

i love my culture Review by jim
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i love it , don't neglect to get a strainer, it really made it real.

(Posted on 10/17/2014)

Finland Review by Patrick
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As a child, my grandmother used to take me to the big department store in Helsinki(Stockmans) where we would order viili. It was served in a bowl with cinnamon and sugar and corn flakes on the side. You would put these on the top, eat off the top layer and repeat. Never forgot how delicious this was. This brings back those memories.

(Posted on 10/16/2014)

Easy, tasty, and fast! Review by Hummermum
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I love this yogurt! It takes so little time to prepare... and that's important to this busy mum. The kids and I love it plain... but it is also amazing poured over frozen berries as it becomes a little icy. It is a little runny... but I plan on straining it on my next batch.

(Posted on 10/16/2014)

Good product Review by Annell
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Arrived quickly, have made 5 or 6 batches since, all pretty firm and tasty! Love that I can just leave it on the counter to culture. Has a nice mild taste. Of course it isn't as firm as store bought but fairly firm, definitely not as runny as I feared. Been using it to make refrigerator oatmeal. Doubling the yogurt amount and leaving the milk out.

(Posted on 10/8/2014)

not sure at first but turned out awesome! Review by Erin
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I prepared the starter when it was cooler and was concerned about keeping it warm enough. I even put it in the oven with the light on for a while. It ended up separated which indicated overculturing or overheating. I thought it was a loss but tried to make fresh batches of yogurt from the starter anyway as directed. It worked beautifully! I like it thicker so I have been straining the yogurt in the fridge before eating and it is wonderful. To me the flavor is like the best sour cream ever. With a little maple syrup or honey, fruit, and nuts it makes great parfaits in mason jars for snacks. I look forward to using it for cooking too!

(Posted on 10/7/2014)

I think it was my fault... Review by emily0116
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It didn't turn out very good the first time I made it. I'm thinking it was something I did wrong, though, so I'm going to start a new batch (using the spare pouch they provide- THANK YOU!) tonight.

Response from CFH: Feel free to contact Customer Support for troubleshooting assistance.

(Posted on 10/3/2014)

better Review by regus
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I tried the first pouch, followed the instruction, did not do anything. I tried the second pouch, it worked. I am pleased and satisfied with the product.

(Posted on 9/12/2014)

works but texture is not my favorite Review by roanna
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The counter top yogurt truly works and is great for not having to boil, cool, etc. The end result is fine I just prefer the more standard texture of yogurt. I had no idea it would bother me. Just going to use it in smoothies.
I also have a sourdough starter and placed them more than 4ft away from each other but somehow they cross contaminated one time and I got stinky sock yogurt! I have a devoted jar to the yogurt now and put the sourdough starter in the fridge when doing my yogurt.

Response from CFH: Some cultures need to culture a couple of batches to fully awaken from hibernation and have a balanced smell, texture, and flavor. Please contact Customer Support for troubleshooting before discarding any cultures.

(Posted on 9/9/2014)

Taste? Review by Amy
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Maybe I'm spoiled by Bulgarian yogurt, but this stuff doesn't seem to have much taste. I mean, it seems ridiculously mild, almost like milk.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments. Heirloom yogurts can experience an activation period before the flavor is fully developed.

(Posted on 8/14/2014)



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