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 Erin at 6/24/2013 10:53 AM
    • I've made several batches with the Viili and love it. The directions say to use the mother culture within a week to make successive batches. How long is the remaining yogurt good for? Does it need to be eaten within a week as well? Thanks for your help!
    • The yogurt is good for consumption for up to a month, when stored in the refrigerator.
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  • From joy at 6/18/2013 12:48 AM
    • any msg related ingredients in your products?
    • No MSG in our product, just organic milk and live cultures.
    • Do you find this question helpful?  Yes   No
  • From Latasha at 6/13/2013 4:22 AM
    • Red Spots on Yogurt

      I recently got my package of Villi starter and I put it with milk in a sterilized jar. The starter was a little loose but I used it and got a great consistency with the second batch then there was a problem. I noticed tiny little red spots on the yogurt and couldn't figure out where it came from. Assuming it was a big deal because it didn't look like mold because it wasn't black, blue, grey or green so I scoped out the suspicious looking stuff and ate 1/2 cup the yogurt underneath. I have gotten sick but I did some research to find out what it was and found only one site that mentioned it and it indicated the red spots were mold spores. Is this true?

      I immediately took a megadose of GSE as a precaution and I am wondering if I should throw it out and start over. Or is this something harmless that happens from time to time? The only thing is trying to figure out what wasn't sterilized.
    • It does sound like mold which would indicate that the entire batch should be discarded. You should re-culture some from your previous batch as soon as possible. Sterilizing your jars for culturing dairy is always a good idea.
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  • From Ciera at 5/4/2013 3:49 PM
    • I have used the Villi Yogurt Culture (a starter given to me by a friend) twice. Twice I made sour cream with FANTASTIC results (a mason jar of cream and a couple spoonfuls of starter on the counter for a day). The last two times I have used pasturized and raw milk and used some of the starter from the cream. Both times I have tried this the yogurt has come out curdled and sour. Any ideas what I am doing wrong? My house stays around 76 degrees around the clock. Any ideas?
    • While Viili Yogurt does make delicious sour cream, the sour cream cannot generally be used as starter culture for your next batch. Make sure to use yogurt from a batch of pasteurized milk as starter for your next batch, as this ensures the cultures are viable for re-culturing.
    • Do you find this question helpful?  Yes   No
  • From Cat at 4/28/2013 10:30 PM
    • Can you use heavy cream (40% milk fat) as your dairy? It's lower in lactose than whole milk, would I need to maintain a mother culture with whole milk as well?
    • Heavy cream can be cultured using Viili Yogurt as the starter culture, but you are correct that you would need to maintain a mother culture for re-culturing. The mother culture may be made using whole or low-fat milk.
    • Do you find this question helpful?  Yes   No
  • From Christina at 3/30/2013 8:57 PM
    • I have read that Viili yogurt also contains Geotrichum candid, but it is not listed here as being part of the culture you sell. Does your culture include geotrichum and if no, is there a specific reason why it doesn't? ..... I have really enjoyed this starter and it makes excellent yogurt.
    • Our viili does not contain this bacteria strain. There are other viilis that do. ​It creates a mold layer on the top of the yogurt, similar to mold that is on certain cheeses, which is also created by Geotrichum candidum.
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  • From Stevie at 3/27/2013 3:24 PM
    • How would I go about reusing a viili starter culture? Do I just take a few tablespoons from the previous batch and place it into fresh milk?
    • That is exactly right! The directions come with each box of viili, but basically you take you 1 Tablespoon of a viili pasteurized dairy mother culture (no older than 7 days) and mix it with 1 cup of milk.
    • Do you find this question helpful?  Yes   No
  • From Meghan at 3/11/2013 10:53 PM
    • Can cultures be mixed? The texture of the villi sounds appealing to me, but the stronger/sour taste of the matsoni is also appealing. What would happen if I mixed the two cultures to make a hybrid yogurt? I would be using pastuerized grassfed heavy cream (cow). Thanks!
    • Yogurt cultures are a carefully balanced combination of bacteria that will produce a particular kind of yogurt. If you mix different cultures or bacteria together, the bacteria may compete and weaken or die.
    • Do you find this question helpful?  Yes   No
  • From Candice at 2/28/2013 8:46 PM
    • Can you make coconut milk yogurt with this starter?
    • No, coconut milk cannot be used directly with the Viili starter. However, if you are making Viili yogurt using cow or goat milk, you can use some of the finished dairy yogurt as starter for making coconut milk yogurt.

      http://www.culturesforhealth.com/make-coconut-milk-yogurt-recipe
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  • From Amanda at 2/18/2013 1:03 AM

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Customer Reviews

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)

Viili Review by Kenya
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It did arrive safely and my first batch, 8oz came out well, so I did a qt and I am working off of that now. I am still trying to find things to do with it other than eating it plain. I used some in a white bean cake instead of using buttermilk. It was delish! I have used it in place of sour cream on potatoes or Mexican food as well. I also use it in my post workout protein smoothies. Will try it next with the overnight oatmeal. I’m loving that it is much thicker than the Matsoni, but I do see that it produces a lot of whey. I guess I will add that to my smoothies as well. Life is great now. Thank you so much!!!!

(Posted on 7/31/2014)

villi Review by debbie
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it was very thin, more like a kefer or liquid. i am not sure if i did something wrong or what, but i did follow instructions. then, when i placed the container into the fridge, the consistency resembled that of milk. generally when i think of yogurt, i think of a much thicker, more creamy texture. the taste was good, buttery is my description and very pleasant. i am hoping to find a way to improve my recent results though, if anyone could assist me i would be grateful

CFH response: An activation batch can be a little thinner than your yogurt will be and will also take longer to culture. If this was not an activation batch, you will want to check the expiration date of your milk and make sure that you are making new yogurt every 5 to 7 days to ensure the viability of the culture. If you have any further problems, please contact us at customersupport@culturesforhealth.com

(Posted on 7/24/2014)

Simple and delish! Review by Rach
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I've had my cultures for one month. It is mild and yummy and is well loved by my family. Sometimes I strain the yogurt for a thicker consistency. Sometimes I blend the thinner yogurt with fruit for a drinkable concoction. I find it cultures much more dependably than heat-cultured yogurt.

(Posted on 7/16/2014)

Hasn't worked for me Review by Reese
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I bought this along with the heirloom buttermilk starter and so far only the buttermilk starter has really worked for me, it has set well and made great tasting buttermilk; however the viili starter has not. Maybe my house has been to hot, but the buttermilk stater and viili starter require the same temps and only one has worked really well for me. The viili starter hasn't really set well and I have already gone through both packets in an attempt to see if maybe I did something wrong with the first packet, but so far I have gotten the same results.

Response from CFH: Each culture can perform differently. Maintaining proper culturing temperature is important. We ask that customers contact Customer Support before discarding any product, as many cultures can be saved with minor adjustments.

(Posted on 7/5/2014)

great product, read revies and question and answers Review by Karl
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Great product, The reviews and questions and answers very helpful. Currently I start by Heating the milk to 180-185, stirring frequently to prevent skim forming created a creamier yogurt. Then place in a glass jar with active cultures after the milk has cooled to room temperature and let it sit in a closet for at least 24 hours. I would recommend follow the instructions incluted with the culture and modify as needed.

(Posted on 7/5/2014)

Great Product Review by Crystal
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Worked like a charm using our goat milk.

(Posted on 6/18/2014)

tasty yogurt, but on the thin side Review by Ryabina
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Like many other reviews, this yogurt failed to culture properly on my first attempt. But the second went much better. This yogurt has a very mild flavor, but is a bit thin. It is absolutely delicious when strained though! I use the whey to make iced herbal teas or add to freshly squeezed orange juice.

(Posted on 6/18/2014)

Love this yogurt culture! Review by Kim
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My family loves this yogurt. We use local dairy pasteurized milk. I typically just mix some jelly and chia seeds into it and my family loves it. Super easy to reuse. And I absolutely love that's its a room temp culture. Thanks!

(Posted on 6/11/2014)

hassle-free yogurt Review by Tanya
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This is so easy! I find that it comes out best for my taste after 18 hours in the cupboard in the 74-75 F temperature range.

(Posted on 6/10/2014)

Very nice Yogurt. Review by SusanC
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This culture took on the first try using raw yogurt. I like it very much. Smooth, creamy and delicious. This price with added shipping is a bit steep, it could be a bit cheaper, but after using it for a while, it pretty much pays for itself. Love it.

(Posted on 6/9/2014)

wonderful mild yogurt Review by Dee
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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.

(Posted on 6/5/2014)



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