viili made with raw milk

[Guest guest]

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?