Finnish Fermented Milk | Viili ja kermaviili
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- Опубліковано 6 жов 2024
- Viili is a unique Finnish fermented milk product. It has a distinctive texture, and it's not well-known outside Finland. But once you have the starter, it's super simple to make.
VIili starter:
tinyurl.com/3y6...
I remember my grandmother from Vaasa making Viili. She would put it on top of the refrigerator to ferment. There was always a bowl on top of the refrigerator!
How did she like to have it?
Stumbled across your channel, and I'm glad I did! Thanks for making this. I'm going to try this.
Excellent, thanks for watching!
Hei, kiitos vinkistä, sain alla olevalta linkistä viilijuurin ja siitä tulikin hyvää viiliä. The starter came quickly in the mail and it was so easy to make. My father in Michigan used to get a starter from time to time from one of the farmer neighbors and make fiiliä on the kitchen counter. It was so viscuous that if you tipped the bowl a little, all of its contents would slide out onto the counter 😊
Hienoa kuulla! I hope it tastes as good as your father's viili.
What a great instructional video!! I love fermented food and didn’t know about viili until today . Started watching videos about it and found yours. 😊 I am glad I found your video. You answered my question about if I could use store bought yogurt. Now I know I can’t because is made with thermophylic starter. I am going to order the mesophylic yogurt starter. Thank you again.😊
Thanks for watching! Yes, many times you can substitute one fermented milk product with another, but in this case, you really can't. Fortunately, the starter is pretty readily available, even through Amazon. I would caution to use it as quickly as possible though. I think since there's not a lot of demand for viili starter, sometimes the starters you get may be old and inactive.
Yay, the SISU pocket hand towel thingie is back. I like the birch(?) bark wooden spoon holder. You are indeed a man of taste.
Thank you! It's actually ceramic, I bought it from a local town market last summer, I thought it looked awesome...
It's by Bryan Cronk at bcronkceramics.com
Great and informative video! Thank you
Thank you!
For other folks looking for mesophilic starters, you *can* actually make your own starter using chili peppers just as people do for thermophilic yogurt. It might take some tries, but essentially you want to just put some chili peppers and their stems (after ripping off the stems) in milk, let it culture over the course of a day or so, then use the result as a culture for your first yogurt batch. As far as I can tell, the more subsequent batches you make, the better it'll taste.
I can't be clear about the exact time for culturing, because I actually just did this recently with soymilk after much experimentation. As always when doing these things yourself, be wary of black, pink, or orange mold of any kind, and trust your nose. If it smells like it's gone rotten, it probably has.
Basically the capsaisin (which I can never spell correctly) in the chili peppers makes it so the lactobacilli can propagate vs harmful bacteria, and they'll do the fermentation for ya! :)
Oh that's very interesting! Thanks for the tip I will have to try making it myself sometime.
Now that you have covered viili, next in line is the king of milk products, piimä😀 Mustikkapiimä is a nice variant.
Oh that's a good idea. Thanks!
I second the motion.
My dad was from Sweden and I was raised on viili... the long , ropey version. I have been making it with zero issues for over 35 years. Now it is refusing to set. I got a starter from my daughter several times. It sets up perfectly the first setting. Then when I use that batch to set another batch... it refuses to set.
I use no chemicals in my house, am on well water, and have changed nothing in how I make it. I am so discouraged. Do you have any ideas as to how I can fix this issue?
Love the video.
Thank you!
I think some cultures have a finite number of generations you can use them. I wonder if that's the case with your culture too. It's also possible subsequent generations require longer fermenting or are simply weaker. Maybe try getting a fresh culture somewhere else and see if there's a difference?
I am looking for the Viili starter. I tried your link but it didn't get me anywhere. Could you please post it again?
BTW I live in Canada and I haven't found a supplier of the good stretchy viili starter.
I think I got some from Amazon. Check out this one on Amazon Canada:
www.amazon.ca/Viili-Yogurt-Culture-Mesophilic-Starter/dp/B072MS2G68/
There are several Etsy sellers who offer ropey starters. I’ve ordered from there and had good results.
Pidän reseptistä erittäin paljon
Is the viili starter an heirloom starter or will it loose its strength after several batches?
That's a good question! I've heard that this can happen, but I have not experienced it myself. I've used viili starters that have been several years old.
@@finnishyourplate Yeah I think it's mostly thermophilic cultures that will fail after a handful of batches. I'm guessing the thermophiles just can't handle the cold storage over and over, while I'd bet the mesophiles can handle/snap back from the lower temperatures used for storage.
This is slightly off topic, but I'm running between Google translate Google search, looking for the proportions of piimaa to fresh milk, for the last hour, so if anyone knows, could they please tell me? I'm worried that I destroyed my piimaa buy adding 50% milk to 50% piimaa. I had earlier success with 20% piimaa and 80% milk, but I was just guessing. Now I'm worried I killed it by overcrowding.
Hey not sure what you mean with piimä, because it's a different fermented milk product and viili does not have any piimä.
But regardless if that was just a translation error, no you won't kill your viili (or piimä) by using the wrong proportions. More starter just means that your milk will ferment quicker and you will need more viili to make it. Which is unnecessary but not harmful.
Is there any difference between Viili and Filmjolk in terms of sweetness, structure or is this just the same type of yogurt with the different names?? Thanks..
Interesting question... I think viili is the least sour of all the sour milk products I've had. It has a very mild taste, so there is definitely a taste difference.
@@finnishyourplate Okay, I'll definitely try viili! Tx..
Always use raw milk for more benefits whenever possible. Cheers.
I would probably not use raw milk here, specifically because it's going to be sitting in room temperature for good while. I mean pasteurization was developed for a purpose. I would however recommend using non-homogenized milk if at all possible. That will create a very delicious cream top!
@@finnishyourplate The good bacteria in raw milk is destroyed via pasteurization, which is why pasteurized milk becomes rancid after a short while at room temperature. Good bacteria protects raw milk from spoilage, so it can be left at room temperature indefinitely and will only become more sour (see: clabbered milk) and develop good bugs (not rancid). I’ve been doing this with raw milk for nearly 20 years. 😊 Also, when you ferment with raw milk, studies demonstrate that the bugs and nutrients are increased considerably. Bottom line: Pasteurization serves the milk industry and mass production, not the people who seek wellness and like to know where their food comes from.