Viili Yogurt Starter

Availability: In stock

$12.99


Product Alerts

Perishable  

Viili Yogurt Starter

More Views

Share: FB

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.
  • Instructions for using this culture may be found here
  • 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.

 

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.

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

Questions on Viili Yogurt Starter

Sort by Ascending

Items 41 to 50 of 54 total

per page
Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6
  • From Nuno at 12/6/2011 12:33 AM
    • Please, what is your understanding of "raw milk"? Is raw milk the milk that comes directly from the cow or is simply a bottle of milk labeled as a raw milk?
      Thank you.
    • Raw milk is milk that has not been pasteurized. It can be right from the cow, or bottled and distributed, privately or commercially.
    • Do you find this question helpful?  Yes   No
  • From Lilliemarie at 11/9/2011 2:19 PM
    • Can you use kefir to culture the viili yogurt or does it have to be fresh milk?
    • To make yogurt, you must use fresh milk. Kefir is already cultured, and adding a yogurt culture to it won't make any changes. It may weaken or kill the bacteria that is already in the kefir, and the kefir bacteria will weaken or kill the yogurt culture. Additionally, there is little or no lactose in the kefir for the yogurt bacteria to eat.
    • Do you find this question helpful?  Yes   No
  • From Peggy Cahill at 9/24/2011 9:18 PM
    • I am wondering if these cultures freeze well? I know it is possible to freeze some cultures, but I don't know if these are in the proper state for freezing. Thanks!
    • These cultures are freeze-dried, so additional freezing time will not harm them. The unopened cultures should last twelve months or more in the freezer.
    • Do you find this question helpful?  Yes   No
  • From Rebecca at 9/22/2011 10:08 AM
    • I am wondering if there is a natural decline in the culture as it ages. I have had this one going for many months (maybe a year?), culturing a new batch (using pasteurized, non-homogenized milk) once a week. Just recently, I have noticed the flavor doesn't seem quite right. It's not "bad", just not as good as it used to be. I started another batch with the second portion of dehydrated starter which I had stored in a cool, dark place, and it tastes the same as the old, maybe compromised, starter that I threw away. Any suggestions? Or do I just need to order a new master culture? Is there a shelf life to the dehydrated cultures once they are shipped, if they are kept in a cool, dark place? (I have a buttermilk culture that is still in the box, I put it in my fridge, since the viili was so versatile, I use it in place of the buttermilk!)
    • There should not necessarily be a decline in quality of the yogurt, as you are actually refreshing and re-growing it each time you make a new batch. In fact, when we make our own yogurt cultures, we are using cultures that have been re-grown for several years.

      It sounds like you may have some issues with the milk or the culturing process that we can help troubleshoot for you. Please email customersupport@culturesforhealth.com and our customer service representatives can help you out.
    • Do you find this question helpful?  Yes   No
  • From Valerie at 9/7/2011 9:52 AM
    • Should I allow my milk to reach room tempature before adding the culture or just put it in the cold milk?
    • It is best if you let the milk reach room temperature before adding the culture, but it won't damage the culture to add the culture to cold milk.
    • Do you find this question helpful?  Yes   No
  • From Candace at 8/10/2011 2:42 PM
    • I want to use the Villi with raw whole organic milk but am concerned to have read your recommendation to Kelly, that it would be necessary to heat the mother culture to 160 degree, which to me would destroy all the good bacteria and enzymes in the raw milk. The point of buy this culture is so I don't have to heat anything and can keep the integrity of the milk with all its health properties.
    • You do have to heat the mother culture to 160ºF, but that is only for the mother culture. You then add only 1/4 c. of that to your quart of raw milk to make your actual yogurt. So, your yogurt will be made of mostly raw milk.

      Another option (if you want completely raw fermented milk product) is to use milk kefir grains. Nothing needs to be heated with these.

      * Note: As of August 2013, new instructions state yogurt can be made using 1 Tablespoon culture per 1 cup milk. Same ratio, but smaller amount as the minimum that can be made.
    • Do you find this question helpful?  Yes   No
  • From Sarah Gielow at 8/10/2011 1:02 PM
    • My husband is a celiac, can I be assured that these starters are not produced in an environment that also processes gluten containing ingredients? Thanks!

      Sarah
    • We are required by law to inform you that our cultures are produced in a facility that may also be used to process gluten-containing products. However, our equipment is dedicated to each product. The exposure to gluten from using our products would be about the same as if you ate in a restaurant that also served gluten products, or shopped in a store that also sold gluten products.
    • Do you find this question helpful?  Yes   No
  • From jim at 8/8/2011 5:16 PM
    • I received my Viili yogurt starter today and am anxious to get started. We do not use whole milk due to its fat content and would like the yogurt to be as thick as possible. I have read your suggestions for thick yogurt.

      First question. You state that powdered milk can be added to the milk and suggest 1/2 cup powder can be added to several quarts of milk. Can you be more specific. How much powdered milk per quart?

      Another idea is to heat the milk to 180 degrees F and hold it there for 30 min. I read somewhere this denatures the proteins. Then for the Viili, let it cool to room temperature before I begin?

      Your directions for Viili don't mention starting temperature to get the culture started and then to actually start making yogurt. Should the milk be allowed to reach room temperature before starting?

      Thank you. We are looking forward to this adventure. Also ordered the Greek starter and a yogurt maker which has not arrived yet.
    • We don't have a precise recommendation for the amount of powdered milk to add to thicken yogurt, as your preferences would be very individual, and it would depend on the fat content of the milk you are using as well. To start out, you might try using 1/4 the amount of milk that is recommended to make reconstituted milk from the powder. You can adjust from there.

      Yes, heating up the milk denatures the proteins: that is, it breaks down the cell membranes somewhat so that the protein molecules will stick together (coagulate) better. You must let the milk cool down to room temperature before adding the culture so the bacteria doesn't die.

      Before inoculating the culture into the milk, the milk can be straight from the fridge or allowed to come to room temperature. Either will work.
    • Do you find this question helpful?  Yes   No
  • From Ellen at 7/7/2011 6:27 PM
    • I used the viili starter with my pasteurized goat milk. The result was a runny, gritty yogurt with a slightly sour taste. I let the culture activate for almost 48 hours as I wasn't completely sure if it had set. It had some watery liquid on top with some white thickness on the bottom. I put it in the fridge with out stiring. The next day, I stirred it and used a tablespoon with a cup of goat milk. I believe the temperature stayed fairly consistent. What did I do wrong? Also, how long can I keep the unused portion of the initial activated culture in the fridge?
      Thanks
    • There are a few things that can cause gritty yogurt. The milk may have not been fresh enough, or the culturing temperature was too warm. The sour taste is likely because it cultured too long at too warm a temperature. Runny yogurt can be caused by variables such as low quality milk, using the wrong quantity of milk with the packet, or the room temperature was not right.

      The unused pure starter should be used within a week to stay strong. Any pure batch of Viili yogurt will last 7 days in the fridge.
    • Do you find this question helpful?  Yes   No
  • From Kelly at 6/29/2011 12:54 PM
    • Does this starter work well with raw whole milk?
    • Yes, it does. However, you must perform an extra step when using raw milk, in order to keep your culture viable for a long time. You will need to make a pasteurized mother culture by heating the milk to 160ºF and then use that and only that to start your yogurts. See here for more information: http://www.culturesforhealth.com/make-mesophilic-raw-milk-yogurt/
    • 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
    Value
    Quality
    Price
  • * Required Fields

Customer Reviews

Not sure Review by coastalsusan
Value
Quality
Price

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
Value
Quality
Price

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
Value
Quality
Price

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
Value
Quality
Price

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
Value
Quality
Price

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)

Excellent Review by Amy
Value
Quality
Price

Worked very well. I love it, very nice flavor and texture. I'm making raw milk Viili

(Posted on 10/30/2014)

IT WORKED!!! Review by Emily
Value
Quality
Price

After trying this and it not working I was contacted by the company. See, I had written a review about not being successful and they wanted to MAKE SURE that all of their customers are satisfied so they helped me through doing it again. We figured out that I was not keeping the temperature stable enough. (I live in the Arizona "high desert"- 70's during the day and 40's at night this time of year.) I tried it again and IT WORKED! I am now making DELICIOUS yogurt! I will definitely be ordering from this company again.

(Posted on 10/30/2014)

i love my culture Review by jim
Value
Quality
Price

i love it , don't neglect to get a strainer, it really made it real.

(Posted on 10/17/2014)

Finland Review by Patrick
Value
Quality
Price

As a child, my grandmother used to take me to the big department store in Helsinki(Stockmans) where we would order viili. It was served in a bowl with cinnamon and sugar and corn flakes on the side. You would put these on the top, eat off the top layer and repeat. Never forgot how delicious this was. This brings back those memories.

(Posted on 10/16/2014)

Easy, tasty, and fast! Review by Hummermum
Value
Quality
Price

I love this yogurt! It takes so little time to prepare... and that's important to this busy mum. The kids and I love it plain... but it is also amazing poured over frozen berries as it becomes a little icy. It is a little runny... but I plan on straining it on my next batch.

(Posted on 10/16/2014)

Good product Review by Annell
Value
Quality
Price

Arrived quickly, have made 5 or 6 batches since, all pretty firm and tasty! Love that I can just leave it on the counter to culture. Has a nice mild taste. Of course it isn't as firm as store bought but fairly firm, definitely not as runny as I feared. Been using it to make refrigerator oatmeal. Doubling the yogurt amount and leaving the milk out.

(Posted on 10/8/2014)

not sure at first but turned out awesome! Review by Erin
Value
Quality
Price

I prepared the starter when it was cooler and was concerned about keeping it warm enough. I even put it in the oven with the light on for a while. It ended up separated which indicated overculturing or overheating. I thought it was a loss but tried to make fresh batches of yogurt from the starter anyway as directed. It worked beautifully! I like it thicker so I have been straining the yogurt in the fridge before eating and it is wonderful. To me the flavor is like the best sour cream ever. With a little maple syrup or honey, fruit, and nuts it makes great parfaits in mason jars for snacks. I look forward to using it for cooking too!

(Posted on 10/7/2014)

I think it was my fault... Review by emily0116
Value
Quality
Price

It didn't turn out very good the first time I made it. I'm thinking it was something I did wrong, though, so I'm going to start a new batch (using the spare pouch they provide- THANK YOU!) tonight.

Response from CFH: Feel free to contact Customer Support for troubleshooting assistance.

(Posted on 10/3/2014)

better Review by regus
Value
Quality
Price

I tried the first pouch, followed the instruction, did not do anything. I tried the second pouch, it worked. I am pleased and satisfied with the product.

(Posted on 9/12/2014)

works but texture is not my favorite Review by roanna
Value
Quality
Price

The counter top yogurt truly works and is great for not having to boil, cool, etc. The end result is fine I just prefer the more standard texture of yogurt. I had no idea it would bother me. Just going to use it in smoothies.
I also have a sourdough starter and placed them more than 4ft away from each other but somehow they cross contaminated one time and I got stinky sock yogurt! I have a devoted jar to the yogurt now and put the sourdough starter in the fridge when doing my yogurt.

Response from CFH: Some cultures need to culture a couple of batches to fully awaken from hibernation and have a balanced smell, texture, and flavor. Please contact Customer Support for troubleshooting before discarding any cultures.

(Posted on 9/9/2014)

Taste? Review by Amy
Price
Value
Quality

Maybe I'm spoiled by Bulgarian yogurt, but this stuff doesn't seem to have much taste. I mean, it seems ridiculously mild, almost like milk.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments. Heirloom yogurts can experience an activation period before the flavor is fully developed.

(Posted on 8/14/2014)

Viili Review by Kenya
Quality
Price
Value

It did arrive safely and my first batch, 8oz came out well, so I did a qt and I am working off of that now. I am still trying to find things to do with it other than eating it plain. I used some in a white bean cake instead of using buttermilk. It was delish! I have used it in place of sour cream on potatoes or Mexican food as well. I also use it in my post workout protein smoothies. Will try it next with the overnight oatmeal. I’m loving that it is much thicker than the Matsoni, but I do see that it produces a lot of whey. I guess I will add that to my smoothies as well. Life is great now. Thank you so much!!!!

(Posted on 7/31/2014)

villi Review by debbie
Price
Value
Quality

it was very thin, more like a kefer or liquid. i am not sure if i did something wrong or what, but i did follow instructions. then, when i placed the container into the fridge, the consistency resembled that of milk. generally when i think of yogurt, i think of a much thicker, more creamy texture. the taste was good, buttery is my description and very pleasant. i am hoping to find a way to improve my recent results though, if anyone could assist me i would be grateful

CFH response: An activation batch can be a little thinner than your yogurt will be and will also take longer to culture. If this was not an activation batch, you will want to check the expiration date of your milk and make sure that you are making new yogurt every 5 to 7 days to ensure the viability of the culture. If you have any further problems, please contact us at customersupport@culturesforhealth.com

(Posted on 7/24/2014)

Simple and delish! Review by Rach
Quality
Price
Value

I've had my cultures for one month. It is mild and yummy and is well loved by my family. Sometimes I strain the yogurt for a thicker consistency. Sometimes I blend the thinner yogurt with fruit for a drinkable concoction. I find it cultures much more dependably than heat-cultured yogurt.

(Posted on 7/16/2014)

Hasn't worked for me Review by Reese
Price
Value
Quality

I bought this along with the heirloom buttermilk starter and so far only the buttermilk starter has really worked for me, it has set well and made great tasting buttermilk; however the viili starter has not. Maybe my house has been to hot, but the buttermilk stater and viili starter require the same temps and only one has worked really well for me. The viili starter hasn't really set well and I have already gone through both packets in an attempt to see if maybe I did something wrong with the first packet, but so far I have gotten the same results.

Response from CFH: Each culture can perform differently. Maintaining proper culturing temperature is important. We ask that customers contact Customer Support before discarding any product, as many cultures can be saved with minor adjustments.

(Posted on 7/5/2014)



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 150,000+ other health-conscious readers
  • We never share your information!
first name last name email address