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
  1. In a clean pint-sized mason jar, add milk and stir in viili starter.
  2. Cover with metal lid (but not ring) so it sits loosely on top.
  3. Leave out at room temperature for 24 hours. DO NOT DISTURB as it can affect the texture.
  4. Cover with ring and refrigerate 24-48 hours (it will continue to develop flavor) before enjoying!
  5. REMEMBER to reserve at least a tablespoon from the jar so you can make your next batch.
Recipe by Fermenters Club at