📝 About This Recipe
Discover the enchanting world of Viili, a traditional Finnish mesophilic ferment known for its unique 'ropy' texture and mild, buttery flavor. Unlike standard yogurt, Viili cultures at room temperature, developing a viscous, honey-like stretch and a velvety cream top that is truly singular to Nordic dairy traditions. It is a living heirloom food that is as much a conversation piece as it is a probiotic-rich, soothing breakfast staple.
🥗 Ingredients
The Culture Base
- 4 tablespoons Heirloom Viili Starter Culture (must be 'ropy' variety, back-slopped from a previous batch or rehydrated)
- 1 quart Whole Milk (preferably organic, non-homogenized for a thick cream top)
- 1/4 cup Heavy Cream (optional, for an extra rich 'Långfil' style result)
Traditional Toppings
- 1/2 cup Fresh Blueberries or Bilberries (rinsed and patted dry)
- 4 teaspoons Cloudberry Jam (a classic Finnish accompaniment)
- 1 pinch Ground Cinnamon (for dusting)
- 1 teaspoon Granulated Sugar (to sprinkle on top)
Crunchy Elements
- 1/4 cup Toasted Rye Crumbs (finely ground dried dark rye bread)
- 2 tablespoons Honey (liquid wildflower honey)
- 2 tablespoons Walnuts (roughly chopped)
👨🍳 Instructions
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1
Begin by thoroughly cleaning four 8-ounce glass jars or one large ceramic crock with hot soapy water; rinse and dry them completely to ensure no rogue bacteria interfere with the culture.
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2
Place 1 tablespoon of the active Viili starter culture into each of the four small glass jars. If using one large vessel, add all 4 tablespoons to the bottom.
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3
In a small saucepan, gently heat the quart of milk to 180°F (82°C) to denature the proteins, which results in a thicker set, then immediately remove from heat. (Note: This step is optional for pasteurized milk but highly recommended for texture).
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4
Allow the milk to cool until it reaches room temperature, approximately 70-75°F (21-24°C). It is crucial not to add hot milk to the starter, as it will kill the live cultures.
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5
If you desire an extra thick cream layer on top, whisk the 1/4 cup of heavy cream into the cooled milk until fully incorporated.
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6
Slowly pour the cooled milk into the jars over the starter culture. Do not fill to the very brim; leave about half an inch of headspace.
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7
Use a clean spoon to gently stir the milk and starter together for about 10 seconds to ensure the lactic acid bacteria and Geotrichum candidum (the mold that creates the top layer) are distributed.
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8
Cover the jars with a breathable lid, such as a paper towel, coffee filter, or cheesecloth secured with a rubber band. This allows the culture to breathe while keeping dust out.
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9
Place the jars in a warm, draft-free spot in your kitchen (ideally between 65°F and 75°F) and leave them undisturbed for 12 to 24 hours.
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10
Check the Viili after 12 hours by gently tilting the jar. If the milk has set into a solid mass that pulls away from the side slightly and looks like a soft gel, it is ready.
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11
Once set, remove the breathable covers and replace them with solid lids. Transfer the jars to the refrigerator for at least 6 hours to chill; this halts fermentation and firms the 'ropy' texture.
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12
Before eating, remember to reserve 2-4 tablespoons of the finished Viili in a separate clean container to act as the 'seed' for your next batch.
💡 Chef's Tips
Use the highest quality whole milk you can find; non-homogenized milk creates the signature velvet-like cream skin on top. Avoid moving or vibrating the jars during the fermentation period, as this can break the delicate long-chain polysaccharides that create the ropiness. If your kitchen is very cold, place the jars inside a turned-off oven with the light on to maintain a steady temperature. Always use a clean 'back-slop' (starter from the previous batch) within 7 days to ensure the culture remains vigorous and healthy. If the Viili smells unpleasantly sour or shows colorful mold, discard it and start over with a fresh dried culture.
🍽️ Serving Suggestions
Serve chilled in the traditional Finnish style: sprinkled with a mix of sugar and cinnamon for a sweet breakfast. Top with a generous spoonful of cloudberry or lingonberry jam to balance the mild creaminess with tartness. Layer with toasted rye breadcrumbs and honey for a rustic, textural 'parfait' experience. Pair with a hot cup of strong Nordic-style light roast coffee. Fold in fresh wild berries like raspberries or bilberries just before eating to maintain the yogurt's unique stretch.