Re: viili made with raw milk

[Guest guest]

Culturesforhealth.com has instructions for raw milk and viili cultures.

Sent from my Samsung smartphone on AT & T

badfoot44@... wrote:

>I've been thinking of trying to make viili with

>raw milk. I've never made viili before, but according

>to this website, you need to scald the milk that you want

>to keep as a starter culture to keep your viili culture

>from getting contaminated by the " wild " bacteria in raw

>milk.

>http://nourishedkitchen.com/viili-piima-fil-mjolk/

>

>I'd rather not have to scald the milk. Does anyone

>here make viili? Is it really necessary to scald

>your milk or is the viili culture robust enough

>to keep its integrity?

>

[Guest guest]

If you do not sterilize the milk for producing the mother culture, bacterial composition will change over time.  (Note, you can produce the " drinking milk " with raw milk, you just need to propagate the Villi culture itself in sterile milk)

Villi milk is special because of its " ropey " properties.  I'm not sure what bacteria cause this physical characteristic.   But if you try to propagate this culture in raw milk it will probably change into a yogurt or clabber type of culture after a few generations, depending on the temperature and other conditions.

If your goal is to replicate the original culture, you either need to understand how it was  produced in its original context (the environmental conditions under which that particular culture thrives) or you need to try to propagate the culture with aseptic techniques.

Villi culture is very cool, btw... where did you get it?-Bill

I've been thinking of trying to make viili with

raw milk. I've never made viili before, but according

to this website, you need to scald the milk that you want

to keep as a starter culture to keep your viili culture

from getting contaminated by the " wild " bacteria in raw

milk.

http://nourishedkitchen.com/viili-piima-fil-mjolk/

I'd rather not have to scald the milk. Does anyone

here make viili? Is it really necessary to scald

your milk or is the viili culture robust enough

to keep its integrity?

------------------------------------

PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!

Visit our Raw Dairy Files for a wealth of information!

http://groups.yahoo.com/group/RawDairy/files/

Archive search: http://onibasu.com

[Guest guest]

Actually I don't have the viili culture (yet). I saw that

Cultures for Health was selling it.

http://www.culturesforhealth.com/viili-yogurt-starter.html

And this guy on eBay had viili

http://www.ebay.com/itm/400300261148

as well as some other interesting cultures.

http://www.ebay.com/itm/390413693992

I first heard about viili from seeing it mentioned in

Nourishing Traditions, and I looked it up with Google

afterwards.

This " Caspian Sea Yogurt " (from a different seller) looked

interesting too.

http://www.ebay.com/itm/110886322682

>To: RawDairy

>

>If you do not sterilize the milk for producing the mother culture,

>bacterial composition will change over time. (Note, you can produce the

> " drinking milk " with raw milk, you just need to propagate the Villi culture

>itself in sterile milk)

>

>Villi milk is special because of its " ropey " properties. I'm not sure what

>bacteria cause this physical characteristic. But if you try

>to propagate this culture in raw milk it will probably change into a yogurt

>or clabber type of culture after a few generations, depending on the

>temperature and other conditions.

>

>If your goal is to replicate the original culture, you either need to

>understand how it was produced in its original context

>(the environmental conditions under which that particular culture thrives)

>or you need to try to propagate the culture with aseptic techniques.

>

>Villi culture is very cool, btw... where did you get it?

>

>-Bill

>

>

>

>

>

>> I've been thinking of trying to make viili with

>> raw milk. I've never made viili before, but according

>> to this website, you need to scald the milk that you want

>> to keep as a starter culture to keep your viili culture

>> from getting contaminated by the " wild " bacteria in raw

>> milk.

>> http://nourishedkitchen.com/viili-piima-fil-mjolk/

>>

>> I'd rather not have to scald the milk. Does anyone

>> here make viili? Is it really necessary to scald

>> your milk or is the viili culture robust enough

>> to keep its integrity?

>>

>>

>>

>> ------------------------------------

>>

>> PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!

>> Visit our Raw Dairy Files for a wealth of information!

>> http://groups.yahoo.com/group/RawDairy/files/

>>

>> Archive search: http://onibasu.com

>>

>>

[Guest guest]

>

>Culturesforhealth.com has instructions for raw milk and viili cultures.

>

They say to heat the milk to at least 160 degrees for the starter

culture -- and that I'd have to repeat the process for the mother

culture every week. I was hoping that wasn't really necessary.

[Guest guest]

To perpetuate a pure culture it is. Otherwise, you risk it dying or changing

into another culture. But if you protect the mother, and use parts of that batch

as starters you can make a few batches of raw yogurt before needing to pull from

the mother culture again.

It's been a few years since I tried it, but it worked great and tasted

wonderful. When I've been lazy, I've just used freeze dried starters and not

bothered with maintaining a mother culture.

Sent from my Samsung smartphone on AT & T

badfoot44@... wrote:

>

>>

>>Culturesforhealth.com has instructions for raw milk and viili cultures.

>>

>

>They say to heat the milk to at least 160 degrees for the starter

>culture -- and that I'd have to repeat the process for the mother

>culture every week. I was hoping that wasn't really necessary.

>

>