Re: Re: Viili, piima, & fil mjolk, was New here + Fil Mjolk

[Guest guest]

You can send fermented liquid milk products through the mail longer distances.

Mix a little of the fermented milk with enough milk powder to make a thick

paste. I would then double ziplock bag it. When it reaches its destination just

get it into some milk and mix well. It will take a little longer to ferment the

milk.

Was this discussed a while back? viili is the milk and piima the cream from the

same culture, Fil mjolk the milk and cream fraiche the cream from the same

culture. viili and piima are more stringy while fil mjolk and cream fraiche are

more clumpy like plain fermented milk.

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Re: Viili, piima, & fil mjolk, was New here + Fil Mjolk

Hi Grant,

I can't help with the fil mjolk, sorry.

Does the viili reproduce like kefir does? If so, any chance of

flinging some across the ditch to NZ when you've got enough? Charges

paid, of course. Otherwise, where did you source it?

One of my little (!!) projects is spreading kefir and kombucha

around the country, and it would be great to have viili too.

I have to admit to not knowing difference between viili, piima, and

fil mjolk. Can anyone enlighten me?

cheers and welcome to the board, deb

From my experience it's quite

> hard to get mother cultures and other supplies for ferments down

> here in AUSTRALIA..! I've only recently received starting material

> for viili and fil mjolk, and these had to come from USA (14 days

in

> the mail . The viili seems to have survived (it's cooool!) but I

> don't think the fil mjolk will work (SIGH).

>

> Does anyone on the list live in AUSTRALIA and culture fil mjolk

(or

> other scandinavian cultured milks)?