How to make Viili at home?
Viili (viilia) is ropey and sticky traditional fermented milk that originated in Scandinavia. In particular, it is popular in Finland. The word viili is from Swedish language and describes mesophilic fermented milk that is known to have various functional benefits and the potential to improve human health.
Read a scientific article on Viili (“Mini-Review on Functional Characteristics of Viili and Manufacturing Process“)
Viili has a pleasant sharp taste and a good diacetyl aroma linked to a tough texture and can be cut easily with a spoon. Here’s how you can make viili at home:
10
minutes1
Days1
daysIngredient & equipment
- Ingredient
50 g of viili
950 g of whole pasteurized cow's milk
- Equipment
A large glass container (about 1,5 L capacity).
10 clean cloths or paper towels.
10 rubber bands.
10 glass yogurt pots
Directions
- Mix the viili with the milk in the glass container.
- Fill the yogurt pots with 100g of this mixture.
- Cover the pots with clean cloths or paper towels, then secure them with rubber bands to keep them in place.
- Allow the pots to rest 20 hours at room temperature (20°C).
- Afterwards, allow the sealed pots to sit in the fridge (4°C) for an additional day to achieve the desired texture.
- Your viili is now ready to enjoy! Make sure to consume it within a few days to savor its freshness. Feel free to enhance the experience by adding jam, sugar, or fruits before indulging.
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