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Viili Yogurt Starter

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$12.99


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Perishable

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

 

Allergen Information:

Manufactured in a facility that also produces products containing gluten and dairy.


Actual product may differ from image shown above.

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  • From Heather at 10/30/2013 2:02 PM
    • I wanted to use this starter for raw cream and I was wondering if I heat the cream like I am supposed to with the raw milk instructions? It seems odd to me to heat cream for some reason...
    • Heating cream is just fine. Always make a pasteurized dairy mother culture from milk, and then use it with heated or pasteurized cream that has been cooled to room temp. You will need to make a new pasteurized dairy mother from milk every 7 days to ensure the bacteria stays viable.
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  • From Martin at 10/22/2013 11:16 PM
    • I'm in the tropics a lot and was wondering if room temp freeze dried culture will work when it's hot. I prefer bulgarian style, and also have an easiyo maker. Will that work?
    • Heirloom yogurt starters like the Bulgarian will last 3 to 4 months at room temperatures between 68° and 78°F. For best results, the unopened starter should be refrigerated (will last 9 months) or frozen (12 months).
    • Do you find this question helpful?  Yes   No
  • From Susan at 10/21/2013 7:09 PM
    • It says that the Matsoni makes good Frozen Yogurt, does this one make good frozen yogurt too? Leaning towards this variety for eating, but want to make frozen yogurt too. Why is the Matsoni better for frozen yogurt making?
    • The flavor and texture of Matsoni is perfect for frozen treats but you could certainly make frozen yogurt out of Viili too.
    • Do you find this question helpful?  Yes   No
  • From Donna at 10/11/2013 5:30 AM
    • Does freezing and heating destroy the beneficial bacteria in yogurt?
    • Excessive heat will destroy the beneficial bacteria however, freezing for short term will not.
    • Do you find this question helpful?  Yes   No
  • From Melanie at 9/25/2013 9:06 AM
    • Hello,

      I have been making yogurt for a while using a store bought yogurt as my starter. Now I am very interested in trying this Viili starter so that I don't have to keep buying a new starter from the store any more. I read the instruction but it didn't say anything about the sanitizing utensils or jars. I am using dishwasher to wash my kitchen utensils and jars, but is this good enough to keep the culture alive without getting contaminated? Thank you!
    • We encourage sanitizing the fermentation vessel, but as long as it is cleaned to be free of any food or soap residue, you shouldn't have any problems with contamination. Do not use anti-bacterial soap or bleach as your cleanser.
    • Do you find this question helpful?  Yes   No
  • From Bonnie at 7/10/2013 3:07 PM
    • Can you put the 2nd packet of freeze-dried starter in the freezer? How LONG can you keep the starter B/4 using it?
      Grew up on what I knew as filia and am SO THANKFUL to have found someone who sells the starter! Thank you!
    • Glad you found us! You can put the packets in the freezer for up to 12 months! In the fridge, they are good for 9 months. Put them in cold storage as soon as possible, as they are only good at room temperature for 3-4 weeks.
    • Do you find this question helpful?  Yes   No
  • From Erin at 6/24/2013 10:53 AM
    • I've made several batches with the Viili and love it. The directions say to use the mother culture within a week to make successive batches. How long is the remaining yogurt good for? Does it need to be eaten within a week as well? Thanks for your help!
    • The yogurt is good for consumption for up to a month, when stored in the refrigerator.
    • Do you find this question helpful?  Yes   No
  • From joy at 6/18/2013 12:48 AM
    • any msg related ingredients in your products?
    • No MSG in our product, just organic milk and live cultures.
    • Do you find this question helpful?  Yes   No
  • From Latasha at 6/13/2013 4:22 AM
    • Red Spots on Yogurt

      I recently got my package of Villi starter and I put it with milk in a sterilized jar. The starter was a little loose but I used it and got a great consistency with the second batch then there was a problem. I noticed tiny little red spots on the yogurt and couldn't figure out where it came from. Assuming it was a big deal because it didn't look like mold because it wasn't black, blue, grey or green so I scoped out the suspicious looking stuff and ate 1/2 cup the yogurt underneath. I have gotten sick but I did some research to find out what it was and found only one site that mentioned it and it indicated the red spots were mold spores. Is this true?

      I immediately took a megadose of GSE as a precaution and I am wondering if I should throw it out and start over. Or is this something harmless that happens from time to time? The only thing is trying to figure out what wasn't sterilized.
    • It does sound like mold which would indicate that the entire batch should be discarded. You should re-culture some from your previous batch as soon as possible. Sterilizing your jars for culturing dairy is always a good idea.
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  • From Ciera at 5/4/2013 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 to use yogurt from a batch of pasteurized milk as starter for your next batch, as this ensures the cultures are viable for re-culturing.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

100 people love this product!
Great Yogurt Starter... Review by Losethecarbs
Quality
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Value

I LOVE the ease of this product! No fuss, just add the starter to two cups of milk and leave at room temperature for up to 12 or more hours. I love that I don't have to heat the milk and worry about the temperature. I put it in a mason jar which I then put into a plastic tub lined with a towel and leave it on top of my washing machine...the warmest area of the house. I make it in the evening and it's done when I get up the next morning. I have been using the same starter for several months and it's still going strong! I usually make the yogurt with 100% cream (zero carbs), but I followed the company's suggestion and make my new starter every week with whole milk. Then I strain the yogurt and it is the most wonderful mild tasting thick and creamy yogurt. I find that if I don't strain it, it is too liquid for me. But I strain it to "lose the carbs" in the whey, so it really isn't an extra step for me. Of course, I don't think I'm saving any money because I'm using expensive cream, but the taste is well worth it, much milder than the tart store bought plain yogurts.

(Posted on 4/8/2015)

Very good Review by Karen
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I really have enjoyed the Viili yogurt that is so easy to make. Put the starter in milk in a clean jar and let sit on the counter for 24-48 hours and it is done. It is delicious and so easy to make. It isn't as tangy as the heated yogurts but darn tasty and did I mention easy to make. I keep a batch going on the counter all the time so I can make smoothies. I'm very pleased with the product and results.

(Posted on 3/24/2015)

Likes this one Review by Linda
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I like the flavor of this one. It's has a little tang/tartness to it. I find the consistency like kefir.

(Posted on 3/17/2015)

Couldn't be more pleased! Review by Tamara
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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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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)

I did not like the taste or consistancy of the yogurt Review by Mary
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I love to eat greek yogurt and have made it many times in the past. Of course it takes a little time, but it always tasted good. So I was hoping after reading the other reviews that this yogurt would be a good option and of course very easy to take. I already make milk kefir and so understood the process. Unfortunately, I did not like the taste of this yogurt. It was not very thick, so I strained it as I had in the past done to my own homemade yogurt and also kefir, but this time it was thick, but the flavor was not what I thought it should be. Maybe others will like it, but for my two cents, I did not. I guess when I want yogurt again, I will go back to making it myself.

Response from CFH: Please contact customer support if you experience any problems with your starter. Most cultures can be saved with minor adjustments. Heirloom cultures do behave in unique ways.

(Posted on 2/3/2015)

Good Product Review by Adam Rosenblum
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Value

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)

Alas, I tried it twice.... Review by SHELBY
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First off I will say this was my first yogurt-making experience. I chose the viili as I had not heard of it before, and it was listed as a "mild yogurt taste." I used a sanitized (and cooled) glass canning jar to make it. I used whole milk (not ultra-pasteurized, homogenized) and the culture starter. The first batch sort of set up but was more liquid than anything else. I figured this was how it was supposed to look...until I talked to others. I discarded that culture. A few days later, with a fresh gallon of milk, I tried again. This time it set up well, but after I moved it to the fridge, it quickly broke apart and became liquid. It's still in our fridge: liquid in a plastic container, but I'm wondering if maybe I'm just not a viili person.

Overall, I will say the product seems to be good, the instructions are clear, shipping is fast, and the price is great. Perhaps others have luck with it. Don't let my experience dissuade you from purchasing.

~Please contact customer support before discarding your culture for troubleshooting advice.

(Posted on 1/28/2015)

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)



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