Viili (Scandinavian yogurt)
Cuisine: Scandinavian
Prep time:
Fermentation time:
Yield: 1 pint
- 15 oz./450ml pasteurized (or raw) milk
- 1 Tbsp./20ml viili from previous batch
- In a clean pint-sized mason jar, add milk and stir in viili starter.
- Cover with metal lid (but not ring) so it sits loosely on top.
- Leave out at room temperature for 24 hours. DO NOT DISTURB as it can affect the texture.
- Cover with ring and refrigerate 24-48 hours (it will continue to develop flavor) before enjoying!
- REMEMBER to reserve at least a tablespoon from the jar so you can make your next batch.
Recipe by Fermenters Club at https://fermentersclub.com/viili/
3.2.1310