$3.99 Flat Rate Shipping* Click here for details


Viili Yogurt Starter

Availability: In stock

$12.99


Product Alerts

Perishable
Perishable

Viili Yogurt Starter Culture

More Views

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.
  • 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.

You may also be interested in the following product(s)

Questions on Viili Yogurt Starter

Sort by Ascending

Items 1 to 10 of 60 total

per page
Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6
  • From Katrina at 3/25/2015 9:37 PM
    • Will this culture work if used with reconstituted powder milk?
    • Many customers have had success using a high quality powdered milk, such as Capramilk, for culturing yogurt. Other powdered milk brands are highly processed and may not perform well.

      http://www.culturesforhealth.com/capramilk-powedered-goat-milk.html
    • Do you find this question helpful?  Yes   No
  • From Yvonne at 3/15/2015 5:08 PM
  • From Kathy at 3/5/2015 9:06 PM
    • is there something I can add to the villi yogurt to make it turn out thicker like dry milk and etc.
    • If you're using a low fat milk, try a full fat milk and make sure that you are culturing within temperature range. You can also strain off some of the whey to thicken your yogurt for a more rich, creamy texture. You will find suggestions for thickeners here but if you're using something other than dry milk, you should plan to keep a separate "mother culture" to keep your yogurt culture pure. http://www.culturesforhealth.com/thickening-homemade-yogurt
    • Do you find this question helpful?  Yes   No
  • From Linda at 1/22/2015 6:34 AM
    • Can this culture be used in a yogurt maker instead of countertop method?
    • No. The Viili Yogurt Starter is a mesophilic (moderate temperature) starter, it requires temperatures between 70° and 77°. Yogurt makers are designed to maintain a temperature of 110°, perfect for a thermophilic (heat activated) starter but much too hot for a mesophilic culture.
    • Do you find this question helpful?  Yes   No
  • From Brittany at 12/31/2014 12:43 AM
  • From Ashlea at 12/4/2014 11:25 AM
    • When you have finished preparing/culturing your Viili yogurt, do you leave the "mother" on the counter or refrigerate until the next batch? If you refrigerate it, does in need to come to room temperature before mixing it with the milk? How long can you go between batches, 7 days?
    • Refrigerate your mother culture until your next batch, which needs to be created within 7 days. No, it doesn't need to be at room temperature when you remove it from the fridge to mix with the milk. You can actually make a batch from the mother culture at any point, up to 7 days. Just be sure that you always have something left to create your new mother culture!
    • Do you find this question helpful?  Yes   No
  • From Laurae at 6/19/2014 9:27 AM
    • We use pasteurized, NON homogenized whole milk in our family. Will this work ok for the villi starter? Thanks!
    • Your non-homogenized milk will work very well with the Viili yogurt starter. Non-homogenized milk usually creates a delicious layer of cultured cream on top of your yogurt.
    • Do you find this question helpful?  Yes   No
  • From teresa at 5/20/2014 1:28 AM
    • Would this starter work well at culturing cream to make cultured butter or sour cream??
    • The Viili Yogurt starter will culture cream to make butter or a sour cream, but the flavor may not be very sour, as Viili is a mild-flavored starter culture. Always maintain a batch of yogurt made from milk to use as starter for your next batch. Using cultured cream as starter likely will not work well.
    • Do you find this question helpful?  Yes   No
  • From desireerasmer at 1/22/2014 11:39 AM
    • Can this culture be used indefinitely with non-dairy milk options?
    • The Viili Yogurt Starter can be re-used if it is made with dairy but will not re-culture if used in non-dairy milk.

      Each week you'll make a pasteurized dairy mother culture from which to make the non-dairy milk yogurt. See here for detailed information, specifically the mesophilic culture section: http://www.culturesforhealth.com/making-dairy-mother-culture-non-dairy-yogurt/
    • Do you find this question helpful?  Yes   No
  • From Ben at 12/19/2013 11:13 PM
    • Is your viili the short or the long (ropey stringy) type?
    • This viili is the short variety. It has a more jelly-like consistency.
    • 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

  •  
    1 star
    2 stars
    3 stars
    4 stars
    5 stars
    Quality
    Price
    Value
  • * Required Fields

Customer Reviews

100 people love this product!
Super Easy & Yummy Review by Laney
Quality
Price
Value

Love the ease of use of this product and it tastes great. Works for me!

(Posted on 4/20/2015)

Great Yogurt Starter... Review by Losethecarbs
Quality
Price
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
Quality
Price
Value

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
Quality
Price
Value

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
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
Quality
Price
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
Quality
Price
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)

I did not like the taste or consistancy of the yogurt Review by Mary
Quality
Price
Value

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
Quality
Price
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
Quality
Price
Value

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
Quality
Price
Value

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
Quality
Price
Value

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
Value
Quality
Price

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
Value
Quality
Price

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
Value
Quality
Price

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
Value
Quality
Price

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
Value
Quality
Price

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
Value
Quality
Price

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
Value
Quality
Price

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
Value
Quality
Price

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)



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 180,000+ other health-conscious readers
  • We never share your information!
first name last name email address

Updating your cart...