Thick Finnish Viili Yogurt {no Heating Required}
Servings: 1 pint
Ingredients
- 1 pint whole milk non-homogenized
- 1 teaspoon of dehydrated Finnish viili starter culture mine is from Yemoos, love it! or 1-2 tablespoons of previously made viili yogurt
Instructions
- Combine the viili starter culture with whole milk in a pint mason jar.
- Cover loosely (a white lid should do it).
- Leave at room temperature for 8-10 hours, or until firm and jiggly. Transfer to refrigerator.
- Reserve 1-2 tablespoons for the next jar.
- Repeat the steps for consecutive batches.
Notes
Traditionally, viili was made with boiled and cooled milk, as opposed to raw milk. I guess it's a good thing for those of us who don't have access to raw milk.
Nordic folks eat viili with cinnamon and sugar.
Nordic folks eat viili with cinnamon and sugar.