Guest guest Posted September 24, 2008 Report Share Posted September 24, 2008 I got my Viili from Dom and was wondering what cultures it contains? Do I need to eat yogurt if I make Viili? Making Viili is a lot easier than making yogurt. Thanks for the help Lee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2008 Report Share Posted September 25, 2008 I think when we discussed this last the bacteria in viili was Leuconostoc cremoris. In Wikipedia they list others too: ============== http://en.wikipedia.org/wiki/Viili Viili is a kind of yoghurt (a mesophilic fermented milk) that originated in the Nordic countries. It has a ropy, gelatinous consistency and a sour (but not rancid) taste resulting from lactic acid. This cultured milk product is the results of microbial action of lactic acid bacteria (LAB) and a surface-growing yeast-like fungus Geotrichum candidum present in milk, which forms a velvet-like surface on viili. In addition, most traditional viili cultures also contain yeast strains such as Kluveromyces marxianus and Pichia fermentans. The LAB identified in viili including Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris. Among those mesophilic LAB strains, the slime-forming Lc. lactis subsp. cremoris produce a phosphate-containing heteropolysaccharide, named viilian. Viilian is similar to kefiran produced by kefir grains. The production of exopolysaccharides (EPS) by the strain forms the consistency character of viili and it has been claimed to have various functional benefits toward the rheological properties of milk products and the health improving potential. ============== I totally agree it's a whole lot easier than making yogurt! In our case, we mixed the viili with kefir and got kefiili, which has been a very stable culture which makes a very thick kefir and nice kefir cheese. There is a leuconostoc cremoris in kefir too, so possibly the viili LC replaces the native kefir LC. There is an interesting bit about LC and phages here: http://aem.asm.org/cgi/reprint/52/4/771.pdf On Wed, Sep 24, 2008 at 6:16 PM, Derick Lee <4doctrine@...> wrote: > I got my Viili from Dom and was wondering what cultures it contains? > Do I need to eat yogurt if I make Viili? Making Viili is a lot easier > than making yogurt. > > Thanks for the help > Lee > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2008 Report Share Posted December 23, 2008 Thanks very much . Viili sounds a lot more picky than Kefir! Happy Holidays! and the K9's ----- >I had viili once upon a time. It did stop getting thick after awhile. It > seems to be very picky. Also it is closely related to some other > bacteria that don't get thick, so I think it mutates easily. Quote Link to comment Share on other sites More sharing options...
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