Guest guest Posted March 2, 2002 Report Share Posted March 2, 2002 Sharon- >I was >wondering if someone could give their opinion of the >difference between the fil mjolk & viili cultures Sure. I ordered fil mjolk, viili and kefir from GEM fairly recently. I love the kefir, like the fil mjolk and don't care for the viili. I'm not sure how easy it is to describe the differences, though. Fil mjolk has a fresh tart sour taste and the consistency of custard, and viili is very stretchy and gooey and has (to me) an unpleasant sour taste. Can't tell you about the raw milk issue with fil mjolk and viili, though, but kefir does fine with raw. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2002 Report Share Posted March 2, 2002 I used the villi. It does fine with raw milk. If the milk does develop a high bacteria count the villi will be more sour. I did not care for villi much either after using kefir. My kids all like kefir much better than villi. Grace, a Augustine I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough ''Hello's " to get you through the final goodbye. --anonymous Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2002 Report Share Posted March 2, 2002 I've used them both and like them both. The fil mjolk reminds me of a commercial buttermilk. I use it for soaking grains and drinking. When I put it in a storebought paper buttermilk carton my husband has no idea he's drinking something " homemade " !!! The viili is more like a yogurt only sweeter and slimier. If you break the curd up like in a cuisinart for a smoothie the stretchy consistency disappears. It's a whole lot easier to make than yogurt. I used them both with raw milk with success however at certain times of the year it doesn't seem to work as well so I switch to just plain clabbered milk then. Real milk changes so much based on what the cows are eating that I just change what cultures I make along with the season. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2002 Report Share Posted March 3, 2002 What benefits can be obtained from using fil mjolk and viili? Do they provide beneficial microorganisms as yogurt and kefir do? This is the first time I hear about these cultures. Roman ---------------------------------------------------- Sign Up for NetZero Platinum Today Only $9.95 per month! http://my.netzero.net/s/signup?r=platinum & refcd=PT97 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2002 Report Share Posted March 4, 2002 They are cultured dairy products just as yogurt and kefir are. They are easy to make and can be used in many other ways as well. I use the fil mjolk for soaking grains and love it. Quote Link to comment Share on other sites More sharing options...
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