Viili Yogurt Starter

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Viili Yogurt Starter

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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

 

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.


Actual product may differ from image shown above.

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  • 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.
    • Do you find this question helpful?  Yes   No
  • 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
  • From Cat at 4/28/2013 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.
    • Do you find this question helpful?  Yes   No
  • From Christina at 3/30/2013 8:57 PM
    • I have read that Viili yogurt also contains Geotrichum candid, 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, similar to mold that is on certain cheeses, which is also created by Geotrichum candidum.
    • Do you find this question helpful?  Yes   No
  • From Stevie at 3/27/2013 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, but basically you take you 1 Tablespoon of a viili pasteurized dairy mother culture (no older than 7 days) and mix it with 1 cup of milk.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

100 people love this product!
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)

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)

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 Review by hope
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This was great, good directions, easy to make. Would recommend

(Posted on 12/16/2014)

Great taste easy to make. Review by EJS
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I use my yogurt for smoothies. Every morn the entire family has one. As a rule we are not yogurt eaters. IN fact we do not like store yogurt. So, I am rather surprized that the mild taste has been accepted. The process is easy. I put it in the oven withh a light on and in the morn it is done. I make a gallon and it lasts 4-5 days.

(Posted on 12/13/2014)

didn't set Review by nick
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Unfortunately did not have a good experience with this product, could not get the yogurt to set, only got the milk to spoil : (

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments.

(Posted on 12/12/2014)

Easy and Faster Review by Alexis
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Easy and Faster:
Sanitize everything, add the milk (bought store, pasteurized) at room temperature, leave to rest and you will get the yogurt. Keep in mind that sanitization and sterilization give you the power to have a healthy culture for the next batch. I appreciated “Cultures for Health” products, recipes and instructive materials.
Do it, I have been doing Greek style yogurt for a year, sourdough/breed and cheese, (I use whey protein for milkshake with frozen fruits)….and I have learned to keep my cultures healthy,…first I was consuming thermophile bacteria and really take me more time in temperature control, manipulation, cleaning, sterilizing and sanitizing,… In other word more risk to destroy my products, now with Viili Yogurt Starter everything is easier. At the end, I took the Food Safety Certification and improve my knowledge, never give up. Enjoy.

(Posted on 12/6/2014)

My kids love it! Review by Kelly
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I have made many batches with this yogurt starter since receiving it a couple of months ago. I sterilize my raw milk before adding the culture and it has turned out perfect. My 5 kids ALL love this with a little bit of honey and a little bit of whatever fruit we have on hand. It is really delicious and we all like it better than anything we could buy in the store. I am anxious to try another variety of starter soon!

(Posted on 11/30/2014)

Not sure Review by coastalsusan
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I made my first batch of the yogurt with raw milk and set it in my gas oven with the light on (and oven off). I let the yogurt sit for 48 hours and it was still runny. Customer help told me to use it as a starter for my next batch of yogurt. I let the next batch sit in the oven for 48 hours and it came out thicker like yogurt but lumpy. So I am not sure if I am doing something wrong or not. I haven't opened up the other jar I made. Hoping the last jar came out right!

CFH Note: It can take up to 48 hours to activate the yogurt starter but subsequent batches should only take 12 to 18 hours to set. The most important thing is to test the temperature of your culturing area before you start. If the temperature is too low, the starter will not activate, too high and the starter will be damaged by excessive heat. Some oven lights are way too hot for a mesophilic yogurt starter, it is important to test the temperature before you begin. The Viili yogurt starter needs a consistent temperature between 70° and 77°. It is also important to follow the special raw milk instructions: http://www.culturesforhealth.com/make-mesophilic-raw-milk-yogurt/

(Posted on 11/24/2014)

Awesome, easy product! Review by ANC
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I tried making yogurt in the crock pot once, then I heard about these cultures! So easy, works great! The culturing time is a little longer than expected in my house with the slightly cooler temps, but I enjoy the yogurt very much. I always like to see a bargain, but this culture pays for itself pretty quickly!

(Posted on 11/19/2014)

works well Review by ely
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I'm using raw milk which I first sterilize. This culture is easier to use than warmer cultures. I only have to sterilize and then cool back down to 70 degrees not "catch" the milk on its way back down from 160. I was worried about the taste when it was just activated starter but having made a full batch it's tasty, different flavor but good. My house is cooler than 70 so I have been putting the culture in a wonderbag with a heated flax seed pillow in the warmest spot in my home, worked well. Probably wouldn't be an issue if my house wasn't always so cold.

(Posted on 11/15/2014)

Good Taste, Could Be Thicker Review by daisy
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Being new to making yogurt, I chose the easiest of the cultures and it worked well. The taste is wonderful and it took hardly any time and very little effort. It's more the consistency of a drinkable yogurt though, so I may have to try another type to get that thickness that I am desiring. Customer service in this company has thus far been outstanding. I will definitely order from them again. Bon apetit!

CFH Response: Viili should have a fairly thick consistency. Please contact Customer Support for assistance with very thin yogurt.

(Posted on 11/11/2014)

Terrific taste! Review by rhodesaz
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I've been making yogurt for years from a start a girlfriend gave me. But, I decided I'd like to try a starter of a different taste, so ordered the Villi.
It was a bit tough to get the starter to mix in with the cold milk, but I persevered. The first culturing took over 24 hours, but it turned out terrific. Love the taste!

(Posted on 10/30/2014)



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