Viili Yogurt Starter

Availability: In stock

$12.99


Product Alerts

Perishable  

Viili Yogurt Starter

More Views

Share: FB

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.
  • 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.

Questions on Viili Yogurt Starter

Sort by Descending

Items 31 to 40 of 54 total

per page
Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6
  • From Mia at 9/21/12 8:26 PM
  • From Lori at 10/24/12 11:36 PM
    • I currently have a kefir culture going strong. I'd like to try the Viili Yogurt but am concerned with keeping the cultures "pure".
    • Keeping your culturing foods/beverages at least 4 to 5 feet apart will minimize cross contamination risks..
    • Do you find this question helpful?  Yes   No
  • From Abby at 11/4/12 9:40 AM
    • If the culture dies at higher temperatures, do you get any benefit from the good bacteria? Wouldn't they die at body temperature?
    • The temperatures recommended for the yogurt enable bacteria to continue growing and reproducing. They are still alive at the higher temperatures, however. You will be consuming good bacteria, but it won't reproduce more bacteria in your body.
    • Do you find this question helpful?  Yes   No
  • From Victoria at 1/25/13 7:37 AM
    • I want to begin making coconut milk yogurt, either on my countertop or with my crockpot (I already have a recipe for this) - I make my own coconut milk from dried unsweetened coconut flakes, so my milk is not as thick as canned, and I think it would be considered raw, as I do not heat the coconut. I add it to boiling hot water, that has been removed from the heat, then it is allowed to sit 4-12 hours. I then warn it up just enough to soften the oil before processing and straining it.

      Which starter would you recommend? I would like to use an heirloom starter so that I can continue making perpetual batches of about 1/2 gallon each batch. Thanks!
    • Although you can use the heirloom starters to make coconut milk, they still have to be maintained in dairy, as they can not be re-cultured in coconut milk. So, each week you'll have to make a pasteurized dairy mother culture from which to make the coconut milk yogurt. See here for detailed information, paying close attention to the mesophilic culture section: http://www.culturesforhealth.com/making-dairy-mother-culture-non-dairy-yogurt/

      Alternatively, you could use a direct set starter which has limited use and no culture to maintain. This method requires a yogurt maker, or other warm incubation method.

      Although not yogurt, another delicious cultured option is to use milk kefir grains to make coconut milk kefir. The grains would still have to be refreshed in dairy every other batch.
    • Do you find this question helpful?  Yes   No
  • From Amanda at 2/18/13 1:03 AM
  • From Candice at 3/1/13 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
    • Do you find this question helpful?  Yes   No
  • From Meghan at 3/12/13 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 Stevie at 3/27/13 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 Christina at 3/31/13 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. ‚ÄčIt 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.
    • Do you find this question helpful?  Yes   No
  • From Cat at 4/29/13 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

Ask Your Own Question




Back to the product page

Write Your Own Review

You're reviewing: Viili Yogurt Starter

How do you rate this product? *

  1 2 3 4 5
Quality
Price
Value

Customer Reviews

villi Review by debbie
Quality
Value
Price
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 July 24, 2014)
Simple and delish! Review by Rach
Quality
Price
Value
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 July 16, 2014)
Hasn't worked for me Review by Reese
Price
Value
Quality
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 July 5, 2014)
great product, read revies and question and answers Review by Karl
Quality
Price
Value
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 July 5, 2014)
Great Product Review by Crystal
Price
Value
Quality
Worked like a charm using our goat milk. (Posted on June 18, 2014)
tasty yogurt, but on the thin side Review by Ryabina
Value
Quality
Price
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 June 18, 2014)
Love this yogurt culture! Review by Kim
Price
Value
Quality
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 June 12, 2014)
hassle-free yogurt Review by Tanya
Quality
Price
Value
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 June 10, 2014)
Very nice Yogurt. Review by SusanC
Price
Value
Quality
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 June 9, 2014)
wonderful mild yogurt Review by Dee
Price
Value
Quality
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 June 5, 2014)
Great for cows milk Review by Kristal
Quality
Price
Value
Used store bought pasteurized cows milk and the flavor was great. Tried it with our raw and pasteurized goats milk and the flavor was not so great as it was a little more sour and just not pleasant. Tried it a couple times incase the batch was bad and it's just the flavor goats milk has. Definitely recommend though if you want to turn your cows milk into something more. Works great for frozen yogurt too! (Posted on May 29, 2014)
I like this product. Review by Hodag
Price
Value
Quality
I started a Villi culture about 2 years ago. Purchased the starter from Cultures for Health. It makes a great snack or breakfast item. I really enjoyed it and kept my starter going for a long time. Then I lost the culture (my fault, left my starter in the refrig for too long). Missed my Villi, so I purchased another starter. Makes a "almost" firm yogurt, with a slightly tart taste. Easy to culture (room temperature). (Posted on May 22, 2014)
Easy to use, good product Review by Marianne_67410
Price
Value
Quality
I love this yogurt. When I activated the starter, it didn't thicken, but I actually read the directions beforehand! So it went into the frig and the next day I added milk and had yogurt later. It's not like yogurt that we're used to here in the US, but this is so easy to do and so good for you! (Posted on May 16, 2014)
Great! Review by Equestrienne
Price
Value
Quality
I've cultured this a couple times now. Now that it is getting acclimated here to my milk and my climate, and since I used a seed starting mat loosely wrapped around it to ensure it was warm enough, it cultured up in about 18 hours... enough so that I could have drained it for a really thick end result. I did not drain it because I know that the whey is so very nutritious (high protein). So, all in all, it is turning out to be one of the easiest and least work of the cultures I do. I'm using WalMart organic whole milk. This is less sour than my kefir, and less work since the kefir grains can be challenging to strain off. However, the wider variety of bacteria and yeast in the kefir probably still justify maintaining both of them. (Posted on April 27, 2014)
Follow-up on another Villi attempt... Review by Cinnamonbark
Price
Value
Quality
...So the folks here sent me some feedback and advice on how to get my Villi going--the first culturing wasn't very robust, but upon culturing it again the following week, it definitely set up.

...Ironically though, as it turns out I'm just not a fan of Villi! I've never had it before, and I thought it would be fun to try...I'm just not caring much for the flavor and texture. I know it turned out this time, but it's kinda 'meh' for me. I'm going to go for a thicker yogurt this next time like a Matsoni or something. Glad I got a chance to see if I'd like Villi though, and to each their own taste! :-) (Posted on April 27, 2014)
So Easy Review by Audrey
Price
Value
Quality
All you have to do is put the starter or a couple tablespoons of your old yogurt in a jar with milk and less than a day later you have yogurt! So amazing! (Posted on April 25, 2014)
Very easy to make Review by MarionA
Price
Value
Quality
I am a big fan of the Villi yogurt- it is very easy to make once you found a place in your home that is constantly warm. I have a small walk in cabinet where I store some TV appliances - this creates heat and the yogurt is perfectly happy in this small room. I make a 300ml jar every other day- my dog jumps up when he hears the glasses cling as he knows- ... 'she lets me have some yogurt.....' (Posted on April 25, 2014)
Good stuff Review by Yogi Blair
Price
Value
Quality
This culture is wonderful for making yogurt, what can I say! (Posted on April 23, 2014)
excellent yogurt, easy to execute Review by laureleiwb
Value
Quality
Price
No special tools or gadgets. This is a zingy, but not too tart, yogurt that is super easy to make and super tasty to eat. Recommend this culture if you like smooth yogurts with not as much acid or tartness as greek. (Posted on April 14, 2014)
Great heirloom yogurt Review by Oofda
Price
Value
Quality
The first batch took 24+ hours to set and the milk went sour. After that, I tried making a very small batch, which worked out just fine. I think I tried to start off too big of a batch before the culture was nicely activated.

It isn't a sour yogurt. It tastes great. My wife and I even eat this yogurt with some bread and toppings for dinner! (Breakfast like an emperor, lunch like a king, dinner like a beggar - a happy beggar)

I made sahnequark with this yogurt, also turned out great.

Note from CFH: For the health of the culture, maximum culture time for Bulgarian is 8 hours. (Posted on April 14, 2014)
View More Reviews >>


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 150,000+ other health-conscious readers
  • We never share your information!
first name last name email address