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Viili Yogurt Starter

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SKU: 5200
$12.99


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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.

Questions on Viili Yogurt Starter

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  • From Lori at 10/23/2012 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 4 to 5 feet apart will minimize cross contamination risks..
    • Do you find this question helpful?  Yes   No
  • From Mia at 9/20/2012 8:26 PM
  • From Psmokey at 9/7/2012 3:03 PM
    • Will this work for non dairy milks like coconut, soy or almond milk? If so, any special procedures needed? Thanks!
    • You can use viili starter with non-dairy milks, but it is unlikely to reculture as the non-dairy milks will not nourish the bacteria.

      Each week, you will need to make a pasteurized dairy mother culture from which to make non-dairy milk yogurts. 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 Jennifer at 9/6/2012 10:00 AM
    • Can viili yogurt be used to make frozen yogurt? I saw you recommend the matsoni culture for this but I actually want more of a mild taste than a strong one and viili seems like it might be a good candidate. I don't like to have to deal with direct-set.
    • Absolutely! Viili would make a lovely mild frozen yogurt.
    • Do you find this question helpful?  Yes   No
  • From grant at 9/5/2012 6:06 AM
    • Could you tell me which bacteria create viili's gelatinous texture?
    • The bacteria in viili are:

      Lactococcus lactis subsp. cremoris
      L. lactis subsp. lactis biovar. diacetylactis
      Leuconostoc mesenteroides subsp. cremoris

      Unfortunately, we do not have information on which bacteria lends itself to which characteristics of the Viili.
    • Do you find this question helpful?  Yes   No
  • From Sarah at 8/2/2012 8:21 AM
    • I started my culture in reduced fat milk last night to make the activation batch. It's been 15 hours but looks like milk still. The temperature is around 76 or 77. When I was stirring it up, some of the starter was getting stuck on the sides of the glass jar and wooden spoon. I didn't try to remove that with my finger for fear of compromising the culture. Should I just keep waiting? Or does it sound like I didn't mix it properly?
    • It can take up to 48 hours to activate the culture, so keep checking every hour or so. Also, know that the lower the fat content of your milk, the thinner your end product will be. If you have any problems, please contact us, and we would be happy to assist you.
    • Do you find this question helpful?  Yes   No
  • From maggie at 7/23/2012 6:09 PM
    • Ok the Villi starter instructions for pasteurized milk state that you use a portion of the "mother" batch for your next fermentation. Do I keep the "mother" batch, eat it, toss it, use it to start another batch? What do I do with it? Thanks!
    • The mother culture is used to culture another batch, or can be consumed if you have successfully made a new mother. Be sure to always save enough of "her" to make a new mother culture. It must be done within 7 days for maximum viability.
    • Do you find this question helpful?  Yes   No
  • From Jess at 5/15/2012 1:38 PM
    • This is concerning storage of the villi after making a quart batch. After you have made a batch of villi yogurt on the video it says to take a scoop out. I understand that part, from there is it stored in the refrigerator? Are you able to freeze the starter if you are going on vacation? Thank you for your time.
    • Yes, the yogurt should be stored in the refrigerator once it's done culturing, both the mother culture and the yogurt to be consumed.

      A small amount of yogurt or buttermilk can be frozen for up to a few weeks. Because the bacteria will degrade over time, we recommend freezing 3-4 times the amount you will require to make a new batch and limiting freezing to no more than a few weeks.
    • Do you find this question helpful?  Yes   No
  • From Miriam at 5/7/2012 8:46 PM
    • I'm interested in making villi yogurt with skim milk. I've bought skim milk skyr in the grocery store under the brand name Siggi's and it was very good. Can I make villi yogurt with skim milk using your starter? Thanks.
    • Many customers make Viili with skim milk. If you find you prefer a little thicker consistency, please see the following article for suggestions for a thickening agent: http://www.culturesforhealth.com/thickening-homemade-yogurt/
    • Do you find this question helpful?  Yes   No
  • From Laura at 4/27/2012 3:47 PM
    • Could this starter be used with goat milk to make yogurt? I love the idea of it working at room temp. Thanks!
    • Absolutely. It's one of the many delicious things you can make with goat milk.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

100 people love this product!
thick but not creamy Review by tiger lily
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I am delighted to have a culture that allows me to make tasty yogurt by just leaving milk and a spoonful of yogurt out on the counter. It works like a charm!
The yogurt thickens and pulls away from the side of the jar just fine, but I would like to have a more creamy texture. When I spoon it over berries it is kind of chunky even if I pour off the whey and stir it... maybe straining it for an hour or something would help this texture issue? Maybe I'll try a different culture.
I recommend using half and half... so divine!

(Posted on 8/29/2015)

Don't ever want to be without it! Review by Ruth G.
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I hate most yogurt. Something about the texture makes me gag. I tried making homemade yogurt using store bought yogurt as a starter, and that was better, but a hassle. Since I already grind wheat, raise chickens, etc. I wanted something easy.

This could not be easier and it tastes SO GOOD. I love it plain or with a teaspoon of Bon Mamman Cherry Preserves stirred in. We also use it spooned over granola or cut up strawberries. My husband likes it with vanilla. And we also use it in recipes that call for yogurt, sour cream, or buttermilk.

Tips - Don't be discouraged by your first batch. (My first batch took a little long to culture and was delicious but because it had been left out longer, it developed a sour smell in a few days. I still used it as the next starter and it has been perfect ever since.) It gets better and better over the first few batches. And when you get the mother to make the next batch, be sure you don't just scoop up mostly whey that has separated. Stir it up if there is a lot of separation so you get plenty of goodies in there to culture your next batch. I did that once and it took extra long for the next batch to culture but it was great and I continue to make my yogurt from the original culture so I have my spare packet in the freezer!

(Posted on 8/7/2015)

Disappointing is being generous. Review by Steve
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Ordered the product and followed the instructions to. the. letter. Fed a second time and actually had an edible product. I was very excited. After that one and only time, nothing happened again, I saved, recultured, followed the instructions. DUD. Never got thick, I tried it again, nothing. Double DUD, dumped the whole thing down the drain. I even did an extensive on-line chat with one of your associates to try to figure out what happened, to no avail.

Took the backup envelope of starter, got out the instructions and again, to the letter, and again, NOTHING!! Never even thickened at all. Recultured and again nothing. Down the drain for a second time.

To say I am disappointed is an understatement. It has to work, other people have gotten it to work. Could I have gotten a bad batch? Who knows. I wrote it off as an expensive lesson and went back to grocery store yogurt. Sigh.

Response from CFH: In rare cases a culture can fail. We're dedicated to everyone having success with our products. Please contact customer support before discarding any product for assistance.

(Posted on 7/27/2015)

Great product Review by Sheri
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Love love love your cultures! I was so happy to find your products. I started with the Villi and it came out fine, but I prefer a little thicker yogurt. I purchased the greek yogurt culture, and it was amazing. I used 1/2 and 1/2 and whole milk, and it came out wonderful. I hope I can keep the culture going. The hardest part seems to be finding milk and cream not ultra-pasteurized.

(Posted on 7/10/2015)

Perfect Healthy Culture Review by Tamera
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I tried to make it the first time and never got it to thicken so, like an idiot, I threw it out. Then I remembered all the information on the web site and went back and looked around. I should have left it longer so it was my own fault, imagine that. LOL
I got the second packet out of the freezer and tried again. Perfect yogurt and the mother culture continues to produce for me every time.
It can be a little less than my optimal thickness even after straining but a very good yogurt none the less.

(Posted on 6/25/2015)

Easy and tastes great Review by JT
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I've used this culture with both goat milk and non-homogonized cow milk. Both work really well, but the goat milk is obviously less thick than the cow milk. With the goat milk I use it more like a thick beverage.

Also, making it couldn't be easier. I was feeling stressed about keeping up with making traditional yogurt, but this is much less work. And I've managed to keep it going for a couple of months now, which is great.

(Posted on 6/21/2015)

Very pleased with Viili Review by Shirley
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My Swedish grandmother used to make viili way back when I was a small child. Over the years the culture was lost and I didn't think I would be able to find a starter. Thanks to the internet, I found Cultures for Health, and a fresh starter. I did not have any problems with my starter culture. I usually make five half pints and one pint at a time. Half pints for breakfast and pint to use for a new starter. I put it on my kitchen counter and cover it with cheesecloth. Usually takes 24 hours to set. I have been doing this for over a year now.

(Posted on 6/19/2015)

Disappointed Review by coggins3
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Although the culture set up nicely after 24 hours and the resulting yogurt's texture was really nice. The second set of yogurt, made four days later using a portion of the initial batch of yogurt, was a total flop. It completely separated and was very runny. WAY too much money to pay for a single batch of yogurt for which the starter can't be further used!!

I would like to be able to, but unfortunately can't recommend this product.


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

(Posted on 6/17/2015)

Good product. Review by Debbie
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The product is working well for me. It's not getting weaker. It continues to make good yogurt. I've been using it for three or four weeks, and have restarted it several times...I go through a lot of yogurt. The yogurt has a good texture and nice flavor.

(Posted on 6/16/2015)

Great...Very practical and useful Review by Kathleen
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I think I've kept this going for about a year now. I use a half gallon mason jar. I simply use it down to about two inches from the bottom, refill the jar with organic (not ultra-pasteurized) milk, and set it on the counter till it thickens. Then refrigerate it till it is down to 2 inches again. It did get a little less active after the winter and I started again with the 2nd packet to get a fresh go with it. I like my kefir too, but the effort, the mess and waste with the straining has me using this yogurt more often than the kefir.

Response from CFH: We do recommend washing culturing vessels between use. We're so happy you are enjoying your Viili!

(Posted on 6/13/2015)

Pleasant and easy to make! Review by terrafirma
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I'm a fermenting guru and find Viili yogurt one of the easiest to make. I recommend this type of yogurt for anyone new to fermenting. Tastes divine!!

(Posted on 6/11/2015)

Uniquely Delicious Review by Maria
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I had been wanting to try Viili for a long time, as I had heard from other sources it is a drinkable yogurt, cultured at room temperature. I have been making homemade yogurt for over 30 years, but have always made the thick, solid, thermophilic type until now. Not only was the viili easy to make, but oh, what a beautiful delicate flavor and creamy texture to drink! I'm now reaching for my viili instead of my traditional yogurt (Bulgarian at present)--it's so satisfying to drink a small glass for breakfast, for a snack, or before bedtime for a deeper sleep. When culturing the viily, I put it in a warm spot, 72-77 degrees--and find that warm spot by putting a digital thermometer right next to it and monitoring the temperature. It's usually right on the counter next to my gas stove (it has pilot lights). Overall, I'd say that I didn't know what I was missing by not trying more types of yogurts until now. Each one has its own particular scent and flavor and is suitable for different uses. And viily is uniquely delicious with its mild flavor and creamy-rich texture!

(Posted on 5/19/2015)

Excellent yogurt Review by Karen
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I love this Viili yogurt. It's easy to make. Plain milk is a little runnier, but still tastes amazing. I used some 1/2-n-1/2 mixed with the whole milk and it made the most amazing yogurt!!!! All my friends love my yogurt! It's great with my homemade granola and some fresh berries. I also blend it with frozen berries to make soft frozen yogurt for dessert. I make a quart a week and I'm still on the first starter packet for the past 3 months. It just keeps going! As I get close to the end of the jar, I use it to start the next one. Mine is perfect 18-24 hrs later. It all depends on the temperature of the room you're culturing in. As the summer approaches here, I'm sure it will take less time.

(Posted on 5/6/2015)

Easiest, tastiest yogurt I've ever made! Review by gabbyraja
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This yogurt has the perfect consistency and taste, and *literally* couldn't be easier to make. No special equipment, no added thickeners or ingredients I'm allergic to... We LOVE it!

(Posted on 4/30/2015)

what Review by germ
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did not work out , whey separated to outside with yogurt in center.It is my first attempt and am hesitant to waste second batch.

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

(Posted on 4/30/2015)

Super Easy & Yummy Review by Laney
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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
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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)

Easy to make but may not be the yogurt you are used to Review by Elizabeth
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I had no problem making the yogurt--very easy. I purchased it based on the reviews and the ease of making it. This did set within 24 hours to a somewhat runny gelatinous mass. My issue with it is the taste and to some degree thickness or lack there of. I'm so used to tart yogurt that this mild (almost sweet) flavor will take me awhile to get used to (but I have to say my husband enjoyed it). Not sure if I'll ever use it as a yogurt, but I can see other uses such as soaking my flour to make pancakes, adding to homemade ice cream (I made coconut ice cream substituting it for some of the cream).

(Posted on 4/6/2015)

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)



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