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lisa –
I started this using the suggested full dose in 200 mls of room temperature milk. Next morning nothing had happened – really nothting. But by late afternoon it had completely transformed into a very tasty, thick, barely tangy villi. I have never had villi before so I’m not sure how “authentic” this tastes, but so far it’s my favorite culture from this shop. It reminds me a little bit of kefir? Also the reported “ropey” texture is not present in my first batch. Not sure if that will change but I really enjoy it so far as it its.
Tim H –
Hi Ivo
I fell in love with viili after doing a course in fermentations. I ferment a lot fo veggies but for a few years havent made any villi. I bought a local strain but it didnt thicken up like it usually does. Your site is amazing. I look forward to trying the other yoghurts on there as well.
Thanks
Tim Holland
John –
Hi Ivo,
I love them thanks!
John
Sylvia –
Just received my order. Everything is fine.
Steve S –
Ivo
I have started looking at probiotics as I have recently been put on a drug to help with sugar control and it can give side effects that might be helped by better digestion management. While looking at starting with Kefir as I realize now that the stuff on the Eastern European shelves is not as good as homemade and as with all these commercial products they are sterile and over-processed.I am looking for the ‘real thing’. While teaching in Sweden I came across a stringy yogurt but had forgotten the name and now thought it was Viili, this was the late Seventies, and my students swapped blotting paper bacillus strains all over Scandinavia and thought it would be fun to experiment. On a Google search for ‘Viili starter suppliers’, I came upon your site and found a product called Filmjolk, this was the very stuff I got in Sweden.
Another thing is that you do a Kefir that is not grains, this would be interesting to explore. So to cut a long story short, you did ask! I have arrived at your place.
And you ship to us Brits, what is not what to like.
Steve Stevens
Yusra –
I just tried the Villi and Kefir starters last week with 2% milk and they both turned out quite well. I like the cheesy fragrance of the Villi.
Best,
Yusra
Erica –
Hi Ivo,
Hope all is well! Thanks for providing such amazing selection of heirloom cultures 🙂 I can’t wait to try them all.
I experiment with fermentation with different yogurt strains, sourdough, nattō, etc. I study them for their survival abilities and transformation of food. The microbial world is fascinating to me, that’s why I buy yogurt cultures. I do not buy store bought as the commercial yogurts have limited strains selected for long term storage on the shelves.
Have an amazing day and I’m looking forward to receiving my Nordic speciality combo!
Erica