Guest guest Posted September 25, 2005 Report Share Posted September 25, 2005 oh my, learing curve is quite steep here. And what is viili? love, Vera in Belgium viili I am wondering if anyone has some viili that they would share? Thank you, Cheryl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2005 Report Share Posted September 25, 2005 oh my, learing curve is quite steep here. And what is viili? love, Vera in Belgium viili I am wondering if anyone has some viili that they would share? Thank you, Cheryl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2005 Report Share Posted September 25, 2005 oh my, learing curve is quite steep here. And what is viili? love, Vera in Belgium viili I am wondering if anyone has some viili that they would share? Thank you, Cheryl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2005 Report Share Posted September 25, 2005 I have some, Cheryl.. Where do you live? rusty viili I am wondering if anyone has some viili that they would share? Thank you, Cheryl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2005 Report Share Posted September 25, 2005 Viili--A ropey (viscous),rubbery, spoonable milk ferment made at room temperature. You add a couple of tablespoons of Viili to a quart of milk and leave it for 24 hours. Milder than Kefir. HTH CherylC ---------- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.344 / Virus Database: 267.11.6/111 - Release Date: 9/23/2005 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2008 Report Share Posted August 29, 2008 It is another fermented milk culture that you should keep far away from your kefir grains, as in your neighbor's home, not yours. Marilyn On Fri, Aug 29, 2008 at 11:56 AM, Diane LaValle <yarn56401@...> wrote: > What is viili? > Thanks, > Di > > > -- Marilyn Kefirlady marilynjarz@... http://www.kefirlady.com Please join our chat group: / http://www.youtube.com/watch?v=oeZsY7iMiqc Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2008 Report Share Posted August 29, 2008 Why does it need to be kept away from kefir?Is it just as good as kefir? Thanks > What is viili? > Thanks, > Di > > > -- Marilyn Kefirlady marilynjarz@ gmail.com http://www.kefirlad y.com Please join our chat group: http://health. groups.. com/group/ Good_Kefir_ Grains/ http://www.youtube. com/watch? v=oeZsY7iMiqc Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2008 Report Share Posted August 29, 2008 Because of cross-contamination. It will coat your kefir grains and even your kefir grains will only be able to make villi. Sometimes, it doesn't get out of the house for months. It's in the air. Trust me. Keep villi out of your house unless you don't care to make kefir any more. Marilyn On Fri, Aug 29, 2008 at 12:50 PM, Diane LaValle <yarn56401@...> wrote: > Why does it need to be kept away from kefir?Is it just as good as kefir? > Thanks > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2008 Report Share Posted August 29, 2008 Thanks, Iwas going to buy some on ebay,But now I won't.I should be getting my grains next week ,I hope then I can try a little bit.I am hopeing I won't be allergic to it due to allergies and asthma promblems. > Why does it need to be kept away from kefir?Is it just as good as kefir? > Thanks > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2008 Report Share Posted December 23, 2008 Does anyone here make viili? I received some dried starter, and the first batch was thick (in 48 hours), but subsequent batches are not thickening .... Does anyone have any advice? I have made it before from a liquid and that was easy. and the K9's Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2008 Report Share Posted December 23, 2008 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. Currently I have kefiili, which has the thickness of viili but the scoby of kefir. It seems a lot more stable. That said ... viili really doesn't like: 1. Heat. It is a product of Finland, what do you expect? I keep my kefiili in a bucket of water during the summer. 2. Long ferment times. You have to change the milk often 3. Raw milk. I'd guess the Finnish either pastuerized the milk first, or their cows had the right breed of leuconostoc. 4. Goat milk. Goat milk just doesn't get thick. Dunno why. I also read something once about making viili in the cupboard ... maybe there is something about light it doesn't like too. On Tue, Dec 23, 2008 at 12:59 PM, <labradors@...> wrote: > Does anyone here make viili? > > I received some dried starter, and the first batch was thick (in 48 hours), but subsequent batches are not thickening .... > > Does anyone have any advice? I have made it before from a liquid and that was easy. > > and the K9's > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 24, 2008 Report Share Posted December 24, 2008 I'd like to add some comments. > 2. Long ferment times. You have to change the milk often But you can keep your starter in the fridge for a week or more. It also keeps at least a few months in the freezer. > 3. Raw milk. I'd guess the Finnish either pastuerized the milk > first, or their cows had the right breed of leuconostoc. This is also my experience. When pasteurizing, make sure it has cooled down completely, remembering 's first comment: Viili doesn't like heat. > I also read something once about making viili in the cupboard ... > maybe there is something about light it doesn't like too. That being said, i've had an easy time lately, making Viili on a windowsill from store-bought heat-treated full fat or semi-skimmed milk. (Nothing else in the city :-( - oh yes there's what they call " fresh " milk but it's not quite like _real_ fresh milk.). It seems the cold of the winter is doing good to it, and the little light that it gets now doesn't do any harm. Kefir in the same room could get organisms into your Viili so it would lose it's stringiness, but at the time i get only the reverse. It probably has to do with temperature again. I've also discovered that (my) Viili doesn't like nonfat milk. Semi-skimmed is fine but full fat milk makes the best Viili. Hope you can get it working, Maarten Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 24, 2008 Report Share Posted December 24, 2008 Hi Maarten, Thanks. I'm going to persist as I've heard that it takes a few batches before it gets really " ropey " (since I began with a powdered starter). I tried freezing viili once, and it didn't re-constitute. Maybe I should have had more patience and tried to culture more batches from it, but I just thought it had croaked and I tossed it :-( I use pasteurized whole milk, so that's no problem AND I have a larder to keep it cool and dark :-) BTW when I make kefir on the counter, I put a cloth bag over it to keep out the light. I have heard that light can destroy vitamins..... and the K9's ----- > I'd like to add some comments. > >> 2. Long ferment times. You have to change the milk often > > But you can keep your starter in the fridge for a week or more. It > also keeps at least a few months in the freezer. Quote Link to comment Share on other sites More sharing options...
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