What is VIILI?

viili, also called Curd Milk, is a traditional cultivated dairy product of Finland, even though it came in Sweden. Similar to yoghurt, it is created by the activity of lactic acid bacteria, fungi and yeast in milk. The bowl is characterized by heteropolysaccharide viilian , a carbohydrate gel, which is produced by a trunk of lactic acid lactococcus lactis subsp. Cremicis .

In Finland, VIILI usually consumes for breakfast or as afternoon snacks. It is served and often aligned fruit, jam, sugar or honey. It is thick and gelatinous in the texture and its taste is slightly acidic. If mixed, it becomes rope and difficult food. It can also be served with a number of other watering, such as muesli, cinnamon, nuts and powder ginger. Traditional Finnish watering is a talk of talkcuna, a mixture of semi -burned, dried and sometimes roasted grains on the playground.

You can make your own VIILI at home with a starter set or with fresh VIILI. After the dose is made with the starter withYou will have your own fresh VIILI that you can use for future doses. Company G.E.M. Cultures sell the Finnish culture VIILI in the United States. Their culture requires the user to put the culture in a clean bowl, add pasteurized milk and let sitting for about 24 hours at room temperature until it starts. It creates a thin, velvety layer at the top caused by mold Geotrichum Candidum . If you want to maintain culture active, you should make a new dose at least every ten days.

It is important to produce viili using only pasteurized milk, because bacteria in raw milk can dangerously interact with bacteria and sponge in culture viili. However, you can use any kind of pasteurized milk you like. The use of inhomogenized milk causes a layer of cream to form on the top of the product. While the whole ears is the most traditional foundation for VIILI, you can also create a version of low fat or non -fat meat or even soybeamMilk -free version. However, soy milk is not ideal for use with a starting set, so if you want to regularly produce soy VIILI, it is best to keep the dairy appetizer at hand.

other Scandinavian cultures have traditional cultivated dairy products very similar to VIILI, such as the Swedish Langfil and Filmjolk , the Norwegian tettemelk and Icelandic Skyr . Variations on VIILI is Kermaviili, which is creamy cream bacteria. Kermaviili is smoother, creamier and more acidic. It is similar to low -fat sour cream and can be used in pony, bandages and sauces.