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Mild, creamy Finnish yogurt. Made on your countertop, batch after batch.
$11.99
Our on-staff fermenters offer support whenever you need a hand. Get in touch.
If anything goes wrong with your culture, we'll send you a free replacement, though we don't think you'll need one. See our culture guarantee.
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“Still making yogurt from the starter I got three years ago. It took two or three batches to get a really good, thick consistency. It's so much easier to make without all the hassle of a yogurt maker or keeping milk warm.”
Kathy · Viili yogurt customerReal kitchens. Real homemade yogurt. A look inside our Cultures for Health yogurt community. Join in with a reusable culture, a simple countertop routine and expert help whenever you need it.
EVERY CULTURE WE MAKE IS FOOD-SAFETY TESTED.
A MOM'S REASON. OUR STANDARD SINCE 2002.
Cultures for Health was founded in 2002 by a single mom who wanted to feed her children the best food she could.
That care still shapes what we make. Food-safety testing is a meaningful investment, and one we keep making for the families who bring our cultures home.
Start something good in your kitchen →
From packet to proud-of-it.
Mild, creamy and traditionally Finnish, Viili cultures at room temperature. No yogurt maker needed. With care, save a little from each batch to start the next.
Mix one packet into 1 cup of cold, pasteurized whole milk in a clean glass container. Cover with a coffee filter or tight-weave cloth secured with a rubber band.
Culture at 70°–77°F. Check after 12 hours for a set that pulls away from the jar when tilted. If it hasn't set, check every few hours for up to 48 hours.
Once set, or after 48 hours, cover with a tight lid and refrigerate for at least 6 hours. For your next batch, use 1 tablespoon of finished yogurt per cup of milk.
ONE CULTURE. MANY WAYS TO ENJOY IT.
From a bowl of mild Viili to muffins and frozen treats, here are three recipes from our kitchen:
01Strain your homemade yogurt for this lemon, honey and mint frozen treat. Follow the recipe for the thicker texture it needs.
Get the recipe →
02Soaking rolled oats in fresh homemade heirloom yogurt yields an exceptionally tender, hearty breakfast muffin.
Get the recipe →
03Turn a spoonful of mild Viili into a bright, gentle dressing. Keep a jar ready for weeknight salads.
Get the recipe →A little reassurance goes a long way.
Get started with 60-day, no-hassle returns. And whenever you have a yogurt question, our on-staff fermenters are here to help. Next week, next month, or next year.
See our guarantee →Heirloom Viili Finnish Yogurt Starter$11.99
United StatesWith most yogurt cultures you have to wait until the milk heats to 160 °F then wait some more while it cools back down to 110 F Not with this! No pots of milk to heat and no thermometer to watch. I took one star off only because I'd like it to be a little more thick. However, it has a mild taste and I love how easy it is to make.
Thanks for sharing your experience, Vic! I understand your wish for a thicker consistency—maybe straining it a bit could help. Either way, it's awesome that you enjoy the mild taste and simplicity!
United StatesThe secret to thick yogurt is to use half and half instead of milk. I like the mild flavor of the Finnish culture. For those who want a tangy flavor, try one of the Greek cultures. Unfortunately Greek cultures are not mesophilic and will require a yogurt maker or some other way to keep the yogurt warm during fermentation.
Edward, we greatly appreciate your thorough and insightful comments! We value your feedback as well as the tips you give other consumers!
United StatesIt took two or three batches to get a really good, thick consistency. I love the mild flavor because then I add different flavored extracts and fruit as the mood strikes me. It's so much easier to make without all the hassle of a yogurt maker or keeping the milk warm after adding cultures. I tell all my friends about it!
We are grateful for your feedback, Kathy! Thank you for your continued support!
United Statesfan fooking tastic
We are so happy to hear that, Michael!
Before you start.
Two packets of Viili yogurt starter culture and instructions. Start with one packet and keep the other for later.
Viili is a Finnish yogurt with a mild, creamy flavor and a fairly thick consistency. Enjoy it on its own or use it in yogurt recipes.
No. Viili cultures at 70°–77°F on your countertop. Choose a spot that stays in that range.
For your first batch, mix one packet into 1 cup of cold pasteurized whole milk. Once activated, use 1 tablespoon of finished yogurt per cup of milk, up to half a gallon per batch.
The included guide recommends pasteurized whole milk and avoiding ultra-pasteurized or UHT milk. This culture contains milk and is not vegan.
Check your first batch after 12 hours at 70°–77°F. If it hasn't set, the guide says to check every few hours for up to 48 hours. Refrigerate for at least 6 hours before enjoying.
The first batch activates the dried culture. Check the included guide and contact our fermenter support team if you have questions about your batch.
Organic milk and dehydrated live cultures. Contains milk. Manufactured in a facility that also produces products containing soy and dairy. Labeled gluten-free and non-GMO.
Refrigeration is recommended; use by the date on the bag.
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