We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Food

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What is Viili?

Niki Acker
By
Updated: May 16, 2024
Views: 11,524
Share

Viili, also called curd milk, is a traditional cultured milk product of Finland, though it originated in Sweden. Similar to yogurt, it is created through the activity of lactic acid bacteria, fungus, and yeast in milk. The dish is characterized by the heteropolysaccharide viilian, a carbohydrate gel, which is produced by the lactic acid bacteria strain Lactococcus lactis subsp. cremoris.

In Finland, viili is usually eaten for breakfast or as an afternoon snack. It is served chilled, and often sweetened with fruit, jam, sugar, or honey. It is thick and gelatinous in texture, and its flavor is mildly sour. If stirred, it becomes rope-like and difficult to eat. It can also be served with a variety of other toppings, such as muesli, cinnamon, nuts, and powdered ginger. A traditional Finnish topping is talkkuna flour, a mixture of semi-cooked, dried, and sometimes roasted grains ground into a course flour.

You can make your own viili at home with a starter kit, or with fresh viili. After making a batch with a starter kit, you will have your own fresh viili to use for future batches. The company G.E.M. Cultures sells Finnish viili culture in the United States. Their culture requires the user to put the culture into a clean bowl, add pasteurized milk, and let sit for about 24 hours at room temperature, until it sets. It forms a thin, velvety layer on top caused by the mold Geotrichum candidum. In order to keep a culture active, you should make a new batch at least every ten days.

It is important to make viili using only pasteurized milk, as the bacteria in raw milk can interact dangerously with the bacteria and fungus in viili culture. However, you can use any kind of pasteurized milk you like. Using non-homogenized milk will cause a layer of cream to form on the top of the product. While whole milk is the most traditional basis for viili, you can also make a low-fat or non-fat version, or even a dairy-free soy version. Soy milk is not ideal for use with a starter kit, however, so if you wish to make soy viili regularly, it is best to keep a dairy starter on hand.

Other Scandinavian cultures have traditional cultured milk products very similar to viili, such as the Swedish langfil and filmjolk, Norwegian tettemelk, and Icelandic skyr. A variation on viili is kermaviili, which is cream curdled with starter bacteria. Kermaviili is smoother, creamier, and more sour. It is similar to low-fat sour cream and can be used in dips, dressings, and sauces.

Share
DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Niki Acker
By Niki Acker
"In addition to her role as a DelightedCooking editor, Niki Foster is passionate about educating herself on a wide range of interesting and unusual topics to gather ideas for her own articles. A graduate of UCLA with a double major in Linguistics and Anthropology, Niki's diverse academic background and curiosity make her well-suited to create engaging content for WiseGeekreaders. "
Discussion Comments
Niki Acker
Niki Acker
"In addition to her role as a DelightedCooking editor, Niki Foster is passionate about educating herself on a wide range...
Learn more
Share
https://www.delightedcooking.com/what-is-viili.htm
Copy this link
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.