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 1 to 10 of 54 total

per page
Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6
  • From Michelle at 4/3/11 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.)
    • Do you find this question helpful?  Yes   No
  • From Sue at 4/26/11 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.
    • Do you find this question helpful?  Yes   No
  • From Rachel at 5/22/11 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.
    • Do you find this question helpful?  Yes   No
  • From Cindy at 6/26/11 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 Kelly at 6/29/11 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 Ellen at 7/7/11 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 jim at 8/8/11 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.
    • Do you find this question helpful?  Yes   No
  • From Sarah Gielow at 8/10/11 1:02 PM
    • My husband is a celiac, can I be assured that these starters are not produced in an environment that also processes gluten containing ingredients? Thanks!

      Sarah
    • We are required by law to inform you that our cultures are produced in a facility that may also be used to process gluten-containing products. However, our equipment is dedicated to each product. The exposure to gluten from using our products would be about the same as if you ate in a restaurant that also served gluten products, or shopped in a store that also sold gluten products.
    • Do you find this question helpful?  Yes   No
  • From Candace at 8/10/11 2:42 PM
    • I want to use the Villi with raw whole organic milk but am concerned to have read your recommendation to Kelly, that it would be necessary to heat the mother culture to 160 degree, which to me would destroy all the good bacteria and enzymes in the raw milk. The point of buy this culture is so I don't have to heat anything and can keep the integrity of the milk with all its health properties.
    • You do have to heat the mother culture to 160ºF, but that is only for the mother culture. You then add only 1/4 c. of that to your quart of raw milk to make your actual yogurt. So, your yogurt will be made of mostly raw milk.

      Another option (if you want completely raw fermented milk product) is to use milk kefir grains. Nothing needs to be heated with these.

      * Note: As of August 2013, new instructions state yogurt can be made using 1 Tablespoon culture per 1 cup milk. Same ratio, but smaller amount as the minimum that can be made.
    • Do you find this question helpful?  Yes   No
  • From Valerie at 9/7/11 9:52 AM
    • Should I allow my milk to reach room tempature before adding the culture or just put it in the cold milk?
    • It is best if you let the milk reach room temperature before adding the culture, but it won't damage the culture to add the culture to cold 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

Viili Review by Kenya
Quality
Price
Value
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 July 31, 2014)
villi Review by debbie
Price
Value
Quality
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)
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