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Diane –
I have been back to you since to confirm that the viili I am after is considered the long version and you do not stock this. The [traditional] version that I did receive worked well for the taste, but the texture is quite variable. I plan to start over with the second culture back that was sent to get it started fresh again.
I don’t use the other products you offer, though I have passed on your details to a few friends.
All the best,
Diane
GEOFFREY –
Hi Ivo,
The Viili was Okay. Next time I’ll try adding some thickened cream and ferment it longer and see what happens.
Jane –
Hi Ivo
The viili was lovely, with a delicious fresh flavour, and not as slimy as I feared. Someone warned me that it can affect other ferments with its texture, so I’m going to try my other cultures next.
All the best
Jane
harlan –
Since i was using goats milk but i like Viili a lot it was slow to culture but after a week i had fresh Viili every morning with out boiling milk fussing with emperatures just set it over night on covered jar
Liz –
Hi
I decided to try to make cottage cheese and used the Viili starter and the slow method.
Thanks
Regards L.
Charley N. –
Wonderful! Thank you so much!
Sue –
Hello Ivo,
I made the Viili and it took a few tries to get it just right. I believe that it just needed some time to get going and now, after several weeks, it is just perfect! I experimented using fat free and 2% milk and using more of the base starter each time to get a better batch over time. It was a learning process for me and I think that as long as I stick to this method I can keep my Viili going indefinitely! I am so happy to have my homemade Viili back thanks to your company.
Thank you, again, for helping us all with giving us such healthy options.
Sue
Marc –
yes my one of my prior orders was for both caspian and villi. both worked well with soy milk. it took about 24 hours for the first batch then always about 8 hours or less.
— Marc
Diane –
I made the viili from your starter. The taste is delicious. I look forward to breakfast every morning.
It is delicious and I will keep making it.
Best regards,
Diane