Viili Yogurt Starter

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$12.99


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Viili Yogurt Starter Culture

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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.
  • 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

 

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.


Actual product may differ from image shown above.

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Questions on Viili Yogurt Starter

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  • From jim at 8/8/2011 5:16 PM
    • I received my Viili yogurt starter today and am anxious to get started. We do not use whole milk due to its fat content and would like the yogurt to be as thick as possible. I have read your suggestions for thick yogurt.

      First question. You state that powdered milk can be added to the milk and suggest 1/2 cup powder can be added to several quarts of milk. Can you be more specific. How much powdered milk per quart?

      Another idea is to heat the milk to 180 degrees F and hold it there for 30 min. I read somewhere this denatures the proteins. Then for the Viili, let it cool to room temperature before I begin?

      Your directions for Viili don't mention starting temperature to get the culture started and then to actually start making yogurt. Should the milk be allowed to reach room temperature before starting?

      Thank you. We are looking forward to this adventure. Also ordered the Greek starter and a yogurt maker which has not arrived yet.
    • We don't have a precise recommendation for the amount of powdered milk to add to thicken yogurt, as your preferences would be very individual, and it would depend on the fat content of the milk you are using as well. To start out, you might try using 1/4 the amount of milk that is recommended to make reconstituted milk from the powder. You can adjust from there.

      Yes, heating up the milk denatures the proteins: that is, it breaks down the cell membranes somewhat so that the protein molecules will stick together (coagulate) better. You must let the milk cool down to room temperature before adding the culture so the bacteria doesn't die.

      Before inoculating the culture into the milk, the milk can be straight from the fridge or allowed to come to room temperature. Either will work.
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  • From Ellen at 7/7/2011 6:27 PM
    • I used the viili starter with my pasteurized goat milk. The result was a runny, gritty yogurt with a slightly sour taste. I let the culture activate for almost 48 hours as I wasn't completely sure if it had set. It had some watery liquid on top with some white thickness on the bottom. I put it in the fridge with out stiring. The next day, I stirred it and used a tablespoon with a cup of goat milk. I believe the temperature stayed fairly consistent. What did I do wrong? Also, how long can I keep the unused portion of the initial activated culture in the fridge?
      Thanks
    • There are a few things that can cause gritty yogurt. The milk may have not been fresh enough, or the culturing temperature was too warm. The sour taste is likely because it cultured too long at too warm a temperature. Runny yogurt can be caused by variables such as low quality milk, using the wrong quantity of milk with the packet, or the room temperature was not right.

      The unused pure starter should be used within a week to stay strong. Any pure batch of Viili yogurt will last 7 days in the fridge.
    • Do you find this question helpful?  Yes   No
  • From Kelly at 6/29/2011 12:54 PM
    • Does this starter work well with raw whole milk?
    • Yes, it does. However, you must perform an extra step when using raw milk, in order to keep your culture viable for a long time. You will need to make a pasteurized mother culture by heating the milk to 160ºF and then use that and only that to start your yogurts. See here for more information: http://www.culturesforhealth.com/make-mesophilic-raw-milk-yogurt/
    • Do you find this question helpful?  Yes   No
  • From Cindy at 6/26/2011 6:19 PM
    • To keep the even temperature of 70-77 degrees could you use a dehydrator to make the Villi yogurt?
    • If you can regulate your dehydrator to stay between 70 to 78 degrees, you could use that for making Viili yogurt. However, most dehydrators run around 90 degrees, which is too hot for Viili.
    • Do you find this question helpful?  Yes   No
  • From Rachel at 5/22/2011 5:55 PM
    • I'm interested in buying this starter to use with raw cream, but I'm a little concerned about the temperature in my house. We live in south Florida, and our house has been around 80 degrees during the day (sometimes even warmer). Would this be too warm for this culture? Do you have other cultures you can recommend that work well with cream instead of milk? (we're doing GAPS, and for our health issues sour cream is preferred over yogurt).
      Thanks!
    • Any of our cultures will work well with cream, and will produce a thicker yogurt than when used with milk. 80 degrees should be okay for culturing of the countertop yogurts, although if it gets much warmer it might be problematic. You can cool down your culture a little by placing the jar in a shallow dish or bowl containing some plain water. The evaporational cooling of the water can help keep the culture cooler.

      The Viili cannot survive in cream only. Keep a pasteurized dairy "mother" culture of your Viili, so you can continue to perpetuate it. Do this by making the mother culture using milk only, not cream. Use some of her to make sour cream, saving enough of her in the fridge (up to 7 days) for the following week to make a new mother culture.
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  • From Sue at 4/26/2011 11:35 AM
    • If I wanted to make two quarts of yogurt at a time would this starter work for me? If so then how much would I reserve to make it again?

      Thank you!
    • You may make up to half a gallon of yogurt with this starter. You would keep the same ratios as if you were only making one cup (one tablespoon of your previous batch to one cup of milk). So for a half gallon you would want to use 8 tablespoons of starter.
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  • From Michelle at 4/3/2011 10:53 AM
    • We keep our house at 65 degrees, so I don't believe the Viili yogurt would culture properly on the counter at room temp. I do have a yogurt maker w/ 7 oz. individual jars. Would it work fine to use that with this starter?

      Second question: I seem to go in spurts with making yogurt. I'll be into it for a couple months and then stop for quite awhile, typically requiring me to purchase a new starter. Is there any way to keep using the Viili starter as a continuous starter, but still take some breaks from making yogurt occasionally?

      Thanks for your help!
    • A yogurt maker will be too warm for the Viili culture, which functions at room temperature. If you want to keep the temperature a little warmer, check with a garden supply store for something called a "seedling mat," which can be kept at around 70 degrees.

      To take a break from making yogurt, you can try freezing some in ice cube trays. If you freeze one or two tablespoons in each cube, you can take them out a cube at a time and let them come back to room temperature before inserting into a fresh jar of milk. (Note: some people find this a successful way to store yogurt cultures; others find it problematic. If used within 2-3 weeks of being frozen, there is a 70% rate of success.)
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Customer Reviews

100 people love this product!
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
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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)

Easy and Tasty Review by Brooke
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Value

The flavor is really mild with good, thick consistency. I'm used to eating unsweetened/unflavored yogurt, but for those interested in making the switch, this would be a great option. Culturing on your kitchen counter couldn't be easier and the product is accompanied with clear, step-by-step instructions. As an added bonus, it's very economical. Doing the math, for what one container of store bought yogurt costs me, I can make five - six times that amount (using organic milk).

(Posted on 2/19/2015)

Good Product Review by Adam Rosenblum
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I have been using the Viili yogurt starter since my restaurant opened 7 months ago and have not had any issues at all. I use it to make sauces and to culture butter and I am very happy with the results.

(Posted on 1/30/2015)

Super Easy Review by Gwen
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I really like this culture. The yogurt has a mild, pleasant taste and what could be more easy than adding milk, culture and a warm place.

(Posted on 1/26/2015)

Great product! Review by DrE
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I love this yogurt. I use whole milk and let it ferment in an insulated bag with mason jar filled with hot water. When it is done I add some vanilla and either honey or stevia and pour it over granola and fruit. Made it for my students, and converted some to loving yogurt.

(Posted on 1/25/2015)

Delightful flavor! Review by Sea Girl
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I love this viili. It has a light, creamy flavor when made with whole milk. It faithfully produces a nice batch of yogurt any time I want. I use a seed starting mat when I culture overnight as my house is cool, but in the daytime it works fine right on the counter. My starter batch took 23 hours to set but now it is usually 10 to 12 hours. It sets up nicely when done but is noticeably softer than the regular thermophilic yogurt types; but so much easier and the flavor is less tart!

(Posted on 1/19/2015)

Great mild flavor Review by Ann
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The starter batch cultured in 27 hours and the next batch in 18 hours. The yogurt is much thicker than I expected and has a nice mild flavor. I used Clover Stonetta organic whole milk, local to California. This is so much better than making yogurt by the heating method. It is a real money saver too, as high quality organic yogurt costs three times as much as making it from the culture.

(Posted on 1/18/2015)

Great Tasting and Low Maintenance Review by bonnie
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The viili yogurt is awesome. I am thankful that 2 starter packets are included in the kit. My first batch did not set because, unfortunately, I unknowingly used UHT pasteurized milk so I had to throw it out. My second batch with the second packet turned out excellent. (I was careful to ensure I bought just regularly pasteurized milk.) Now, I have tasty yogurt that I can culture at room temperature and not have to mess with a yogurt maker. I love that it the viili is also an heirloom variety so that is another added benefit. So, to summarize:
1) Low maintenance (can culture at room temperature with no special equipment needed).
2) Heirloom variety (can be re-used again and again to make fresh batches of yogurt).
3) Great tasting.

(Posted on 1/16/2015)

Issues Review by foxybrownee
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I was able to make the yogurt with organic milk but my intention was to use it as a starter for non-dairy milk. I used coconut milk and it did not work at all. Now I am yogurt that I am not able to eat. I am not sure what I am going to do.

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

(Posted on 1/6/2015)

Great Yogurt Review by Nan
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This yogurt has given me the best success at culturing during the winter. It thickens up every time and tastes delicious. I use raw milk.

(Posted on 1/3/2015)

Thinner than expected Review by Iris
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This is tasty. I can't get it to be very thick - it's more like a thin custard.

(Posted on 12/30/2014)

easy easy Review by michelle
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I don't think it tastes like yogurt in my opinion. What it does taste like is delicious sour cream. I have yougurt with all it's benefits no fillers and I never have to buy sour cream again I love it. I do strain mine for about 2 hours. No one has even questioned it on potatos,tacos, or dips or spreads!

(Posted on 12/28/2014)

It is better than candy. Review by grapple girl
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If you want it to be store bought thicker you have to bring milk to 195 degrees for ten minuets cool to under 100 degrees and add whipping cream then culture. I wanted to make yogurt better than store bought and now I have.

(Posted on 12/24/2014)

Great product - out of three times Review by Margarete
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We love this yoghurt and have ordered it three times. One time the culture did not work at all (perhaps it took longer in the post than anticipated, or perhaps because it was summer?)but the other two were great.

Response from CFH: Curds and whey is a normal result of the culturing process, but is a sign that adjustments need to be made. Please contact Customer Support before discarding any cultures.

(Posted on 12/22/2014)

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)

didn't set Review by nick
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Unfortunately did not have a good experience with this product, could not get the yogurt to set, only got the milk to spoil : (

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

(Posted on 12/12/2014)

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)



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