Viili Yogurt Starter

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Viili Yogurt Starter

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Make yogurt with our Viili yogurt starter. Viili contains live active bacteria and cultures at room temperature (70-78°F). Culture Viili yogurt right on the counter: no yogurt maker required! One packet of Viili can be used to make unlimited amounts of homemade yogurt as it can be serial cultured by reserving a small amount from the current batch to inoculate the next batch. With care, this Viili yogurt culture can be used to make homemade yogurt indefinitely. No more having to continually buy yogurt starter: save money making yogurt at home!

  • Mild taste
  • Moderately thick yogurt
  • Cultures at 70-78°F, no yogurt maker required
  • Reusable culture; with care a little from each batch can be used to make the next batch


Viili Yogurt Starter: Originating in Finland, Viili is a thicker yogurt that thrives on cream. It is also known as Viila and is similar to other yogurts such as Pitkapiima, Viilipiima, langil, taette, tatmjolk, langmjolk and skyr. Perfect for use in parfaits or in place of sour cream in recipes. Of all our room-temperature (mesophilic) yogurt cultures, Viili has the thickest consistency (viscous, almost jelly-like) and the mildest taste, making it our most popular yogurt culture particularly among customers switching their family off commercial yogurt. Please note, this is a non-ropey variety of Viili. Our Viili yogurt does not have a ropey texture but rather a more gelatinous, jelly-like texture.

How to Make Viili Yogurt: As a mesophilic culture, this Viili yogurt cultures at room temperature. To make a batch of homemade yogurt, the Viili starter is simply added to milk, stirred, and then allowed to culture on the counter before being placed in the refrigerator. A small amount of the current batch of homemade yogurt is then used to make the next batch and so on.

Customers wishing to use raw milk to make homemade yogurt will need to take additional steps to ensure a pure starter is maintained. Additional instructions concerning the use of raw milk will accompany each order of Viili.

Instructions for making Viili yogurt can be found here and will be included with your order.

Using alternative milks to make Viili: Viili starter may be used with alternative milks (soy, coconut, etc.) but is unlikely to reculture beyond the first few generations. Therefore we strongly recommend keeping a backup dairy-based culture on hand when using alternative milks. Viili yogurt can be made with goat milk although the resulting yogurt may be significantly less thick than yogurt made with whole cow milk. We do not recommend using UHT (aka ultra-pasteurized) milk when working with any yogurt culture as the lack of living bacteria in UHT milk makes it difficult for the yogurt cultures to perpetuate properly.

Ingredients: Organic milk, lactic bacteria (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris).

Produced or packaged in a facility that also manufactures products made with wheat, dairy, soy, eggs, nuts, and fish.

Due to recent changes in manufacturing processes, the weight of the item that appears in the photo will differ from the actual weight of the item received.

Viili Shipping Information: Viili yogurt starter is shipped in a barrier-sealed packet as a freeze-dried yogurt culture in a dairy carrier. Please keep it in a cool dry place until you are ready to make your first batch of homemade yogurt. We ship enough yogurt culture to make two batches of yogurt to use as a mother culture for making larger batches of homemade yogurt. We recommend that you reserve the second packet in the fridge or freezer to use as a backup. 

Questions on Viili Yogurt Starter

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  • From Ciera at 5/4/13 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 and use yogurt from a batch of pasteurized milk as starter for your next batch, to make sure the cultures are viable for re-culturing.
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  • 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.
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  • From Christina at 3/31/13 8:57 PM
    • I have read that Viili yogurt also contains Geotrichum candidum,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, like the similar to mold that is on certain cheeses, which is also created by Geotrichum candidum.
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  • 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.
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  • 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.
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  • 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
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  • From Amanda at 2/18/13 1:03 AM
    • I am wondering if this starter will work well to culture whole-fat coconut milk? Not coconut water, and not light (watered down) coconut milk.
      What about homemade almond milk?
      Thanks!
    • "Alternative milks" usually require a thickening agent to achieve a good texture and consistency. You'll find information about thickeners here: http://www.culturesforhealth.com/thickening-flavoring-homemade-yogurt The alternative milks and thickeners will interfere with the ability to reuse the culture so you will want to keep a separate "mother culture" made with dairy. You will find information about keeping a mother culture here: http://www.culturesforhealth.com/raw-milk-yogurt-video
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  • 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!
    • The heirloom starters have to be maintained in dairy, they can not be re-cultured in coconut milk. You could maintain a mother culture (made in dairy) and use it to inoculate your coconut milk. You could use a direct set starter, limited use and no culture to maintain. You could also use Milk Kefir grains to make coconut milk kefir. The grains would still have to refresh in dairy occasionally but they make a delicious cultured coconut kefir!
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  • 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 are so that the bacteria can continue to grow and reproduce. They are still alive at the higher temperatures, however. There will still be good bacteria put into your system if you eat it, but the bacteria won't reproduce in your body.
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  • 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 2 feet apart (preferably 4 or more) will minimize cross contamination risks..
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Customer Reviews

Oh my viilli! Review by Lance
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I just got my viili starter a few days ago and I couldn't be happier. I am using whole organic milk and It cultures really quickly and the consistency is very nice. Thanks so much for providing such a great product. (Posted on January 23, 2013)
Wonderful, tasty yogurt - perfect for breakfast cereal Review by Sherie
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I have been making this yogurt for a two years now. It is easy to make, tasty, and perfect for using as a milk replacement on breakfast cereal. It is thinner than other yogurts because of the milk I use, but I like that! (Posted on January 19, 2013)
WOW! So creamy. So simple. Review by Charlene
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It had been years since I'd made yogurt. Now that I have a reliable source of Jersey Raw Milk,I wanted to start again. Found your site via Wise Choice Market. I carefully read all descriptions and your very clear instructions (esp. for raw milk). I chose the Viili because of the high cream in Jersey milk & it sounded very easy. BEST YOGURT I've eaten in 68 years. Thick, creamy, mild enough to not even need any sweetener. I live in south Tx. Wintertime house temperature runs from 69 to 77 degrees. First time, I let it set for 36 hours. I meant to check at 24 hrs, but holiday company came. It had set nice & thick but with whey separated on top. Tasted great though. I used the Cultures for Health cheese bag and had Labnah & wonderful whey. TIP: turn the bag wrong side out, it makes for much easier cleanup. I used the whey to marinate garlic cloves and to soak seeds and nuts. 2nd batch processed perfectly in 16 hrs. 3rd batch I made pints for Christmas presents to rave reviews. I have recommended this to several people. (Posted on January 12, 2013)
Good yogurt Review by Alice
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This yogurt is very easy to make. It is thinner then store-bought yogurt, but I am going to try straining it to make it a thicker consistency. On the plus side, it is one that is easy to drink. This is only my second batch, so perhaps time will change the consistency to a thicker one. Customer service if fantastic!! I had problems with my first batch and they quickly remedied the situation. What a great company! (Posted on January 10, 2013)
Excellent taste, easiest to make Review by Shirley
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Viili has a delightful flavor. I just mix it up and put it on the counter. In the winter when my house is cool to cold (50s at night), I put it in a ice chest with a jar of hot water (not to hot) and close it up. I heat my raw milk to 80 degrees first to give it a jump start. It makes perfect every time summer or winter. Wow! If you miss this, you have really missed an easy beneficial treat. (Posted on January 10, 2013)
yippee! Review by Kristen
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I ordered some of this after reading Sandor Katz's section on yogurt in "Art of Fermentation." I have goats and have been making yogurt for nearly a decade with direct-set cultures (EXPENSIVE) from Dairy Connection. This culture tastes absolutely fantastic, way better than the old stuff, and makes a much thicker yogurt. I'm astonished. I had no idea these yogurt cultures existed. This is the yummiest yogurt I've eaten! (Posted on November 25, 2012)
Excellent Review by Shirley
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Easiest to make of any. Superb mild taste. Truly noble! (Posted on November 8, 2012)
Tasty yogurt! Review by Kris M
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I bought Villi and Filmjolk. I started the filmjolk and made it a number of times, but it was too sour (and runny). The one thing I liked about filmjolk is that if you strain it, it's an excellent sour cream replacement.
On the other hand, Villi is perfect! Just tart enough, but quite tasty plain. I make 3 cups at a time and find that it is best when cultured for 12 hours. Then I strain it to get the thick custardy texture I prefer. LOVE this stuff!
Both varieties are very easy to just mix it up and leave it on the counter to culture. (Posted on July 25, 2012)
Wonderful Viili Review by Lynn the Finn
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I grew up eating Viili and had not had a bowl for many years. I found this website and wanted to give the product a try. I am very pleased. This culture was easy to use and made very tasty Viili the first time and since. I leave it on my kitchen counter and it's ready the next day. Just like I remember. Thanks for the great product. (Posted on May 9, 2012)
Excellent Yogurt!! Review by Mike M.
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Easy to make. Tastes great! Thanks so much for a great product. Look forward to trying other things from you! (Posted on February 18, 2012)
Excellent yogurt! Review by Natasha Y.
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It was hard to decide which starter to buy, after much thinking I bought Vilii starter and don't regret it. The yogurt is super delicious and it is sweet enough without any sweeteners. Love it! Highly recommend! (Posted on February 16, 2012)
diane@speedkin.com Review by Diane
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Love, love, love this stuff! I can't stand fussy thing, like "regular" yogurt. Viili, however, is so easy. It took a couple of days to fully wake up but now it's going like gangbusters. And, no, it's not thick like storebought yogurt but it has an amazing taste. We drink it out of a cup and my kids ask for it every day.

I'd like to try a ropey version of viili as well one day, should you ever decide to stock it. (Posted on December 28, 2011)
amy.goodman7@gmail.com Review by Amy
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I grew up with Finnish villia, and loved the stretchy consistency. When I have traveled to Finland, villia is sold everywhere alongside yogurt. It also has that wonderful elasticity too. This product does not have any of that texture. I hoped subsequent batches would eventually approach the texture I hoped for. The taste was OK but not quite as mild as I would have liked. (Posted on December 21, 2011)
took a while Review by vic
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I started this culture and had a very hard time finding an area in my housethat was warm enough. It finallyset-I opened the oven (whichwas not on) ready to throw it out and start over, but this morning it was set! So far so good! It WILL take the 48 hours to set up if your home is cold. Find the warm spot BEFORE you begin! (Posted on October 19, 2011)
Awesome!!! Review by yogurtmama
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I have to say I was slightly worried about making yogurt, it is hard to keep a steady temperature in my house, and especially hard to find a place free of drafts. The customer service was awesome too. My first villi starter didn't take hold at all, it curdled both times I tried it. Customer service was very helpful, and ended up sending me a replacement, they figured that my starter simply didn't activate. When I got my new starter I was a little worried about using it, so I followed the directions on the website for making a second start if your first curdles (basically cut all measurements in half.) I set it in my closet, which keeps a temperature of about 70-72 degrees, and I let it sit undisturbed for about 20 hours before I checked it. When I looked in, it had obviously set, and I left it for a couple of more hours. I just moved it to the fridge to cool, and it looks PERFECT, exactly what you would expect the villi to look like, thick and gorgeous! From my numerous tries at the yogurt, I have come to two conclusions. 1) The yogurt should be left COMPLETELY undisturbed for at least 20 hours, don't move it at all! 2) It seems to culture best when the room is on the cooler side of the scale, not the warmer. I am really excited, and think that CFH is an amazing site. Thank you!!! (Posted on August 28, 2011)
runny sour cream Review by Danielle
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I was used to making yogurt the traditional way, but thought this would be an easier way (not having to heat it and let it cool, etc). However, the consistency was very runny, adn I did not care for the taste. It tasted exactly like sour cream, which is fine if you want to use it as a replacement for sour cream, but that's not what I wanted it for. It did culture very quickly as it is summertime, but the results were less than satisfactory. I will be going back to making yogurt the traditional way. I don't have much use for runny yogurt, as I can use kefir for smoothies, etc. (Posted on August 14, 2011)
Very Runny Review by First Time Trying
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I like the flavor and its also very easy to make but like other customers Im having trouble with the thickness. I cant seem to get anything but very runny yogurt. Ive added cream and even used whole milk but I cant get it to thicken. (Posted on August 8, 2011)
Great Tasting but Still Runny Review by Theresa
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The first batch of yogurt I made is still quite runny. It is solid in the jar, however, once I spoon it in another container, it turns into liquid. I have a second batch I made but haven't checked that one yet. Otherwise, it has a very nice taste. (Posted on July 21, 2011)
easier than expected Review by Tung Le
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Product arrived withinthree days. No need yogurt maker, just pure yogurt mother and milk. I put it in living away from kefir so they don't cross contaminate as in instruction. Here in So Cal I let it sit more than ten hoursit become cheese, so I just do it before bed time and finish next morning. It came out perfect. (Posted on July 13, 2011)
good, but unexpected Review by cbehrens
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I bought this culture because I did not want to invest in a yogurt maker. Using whole, vat-pasteurized milk, I made a decent yogurt but it was much thinner than I expected. I plan on simply straining some whey off because the flavor is still good. Also, I bought an indoor thermometer because the temp in my house fluctuates significantly through the day. (Posted on May 11, 2011)