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Viili Yogurt Starter
Even though we have been trying to eat as healthfully as possible for quite a few years now, there is always more to learn. This summer I began a journey to help my husband with some health issues he had been having for many years. First, I read through Jordan Rubin’s book, Restoring Your Digestive Health. Many of the things he recommends are things we were already doing anyway, such as making and consuming bone broths, drinking raw milk, soaking grains, etc. (although making bone broth with chicken feet was new to me!).
One of the things Jordan recommends is consuming yogurt that does not contain the Streptococcus thermophilus culture. We decided to try the Viili yogurt from Cultures for Health because it did not contain this culture. Because Viili is is a mesophilic (room temperature) culture, it does not require a yogurt maker to make it. You culture it right on the counter. After making this for several months now, I’ve been very happy with it, and it’s very easy to make. I make it with cow milk and also goat milk, depending on what we have on hand or what my husband is wanting (I primarily make it for him).
I also have a Bulgarian Yogurt Culture I’m hoping to try again (the first time I tried it the yogurt maker overheated!). Do you make your own yogurt? If so, do you use a yogurt maker, a crock-pot, or another method? I’d love to hear about it!
Hello Mary,
Can you please tell me where you got yours from and did it turn into the usual ropey consistency that I know from traditional viili? I would love to get hold of some myself.
Thanks
Ellie
Guess what I got some culture that has been going on for 100 years and now I get to carry on the preserving the culture. I will be sharing more of the story very soon on my blog. Thanks for teaching me all about it and I love it. It is for sure a busy moms yogurt. [o=
Blessings and ((HUGS))
-Mary
Great! I'm glad to hear that you got some, Mary. Can't wait to hear about it! 🙂
Hi Mary,
Well, there are a couple of reasons. One, most of the family prefers a traditional yogurt taste and texture (I make it for my husband primarily because it doesn't contain the s. thermophilus culture like pretty much all yogurt does).
Also, we only have access to a certain amount of raw milk, and the yogurt we buy from Azure (our food co-op) is also made from "good" milk (as opposed to "store-bought" milk). We eat a lot of yogurt, and I would have to make a lot of it to feed the whole family. Due to these factors, it just works out better to buy good natural and organic yogurt from Azure.
If I had access to more raw milk, I'd consider making a larger batch of it, though.
Hope that helps you, Mary! 🙂
Joy,
I have to ask why do you only make it for your husband? Do you make another kind for the rest of the family? If you do, why? Do you like the taste and the thickness? I am so curious. [o= Thank you for taking the time to answer all my questions. I am very thankful.
Blessings and ((HUGS))
-Mary
Lauren,
I can understand your frustration! I hope you get something that will work out well for you! 🙂
I decided to give it one last try with the 1/8 tsp I have left of powdered starter. Cultures for Health are actually sending me a Greek starter because if this doesn't work, I give up. They actually recommended that I stick the last bit in the fridge and try again in the spring. I'm just too impatient.
Personally, I prefer a nice thick yogurt, but I don't think my daughter will notice. I do tend to buy Greek yogurt for her and she eats it up, but in a pinch she's eaten other types. Even coconut milk yogurt.
I'm just so frustrated with yogurt right now! HAHA I'm just hoping for the best.
Hi Mary,
Yes, the starter is a powder that you have to activate. It comes in a small box with a package inside. It would probably be easy put in another package and send to Canada (I'm guessing–I don't know much about those kinds of things!).
I do find it simple to make. But I only make it for my husband at this point.
Hope you can get some! 🙂
Lauren,
I haven't even done anything about monitoring the temperature. I just put it in a cabinet and leave it for about 12-18 hours. If it's cooler in the house it seems to take a bit longer.
We keep our thermostat at around 65 in the winter, but it may be a bit warmer where I have the yogurt culturing because it's in a cabinet near the oven. In the summer it's around 80-85 degrees or more in the kitchen. I started making this yogurt in the summer (July or August), and it has seemed to work well on into the cooler months.
I do have to say that my husband is the one who consumes this yogurt…to me it looks a bit unappetizing! I really like the regular Bulgarian-type yogurt we get from Azure (Nancy's brand). I would still like to make my own someday, though.
Hope you find a culture that works for you–there are so many variables it can be complicated! 🙂
I have a question. When you get the starter in the mail. Is it in powder form? I am trying to think of a way that Maria can send some up to me up in Canada. The company will only send up to Canada if it is a BIG sale to a company. So I am trying to find a way to get some. This sounds like the best busy moms yogurt! Ohh how I would love it to be that easy.
Blessings and ((HUGS))
-Mary
Thanks for the tips! Ok, I feel better that I'm not the only one who has had yogurt issues. I'm considering trying out a Greek starter in the slow cooker since this Viili just doesn't want to work for me.
I did order it from Cultures for Health and I contacted them a few times. They have been more than helpful! I just can't get it to work. The sent me a replacement as well as a free sourdough starter which i'm looking forward to trying out, but even this new batch just looks like curdled milk. At first they thought it was the starter, but it still isn't working! It smells a lot like sour cream, but it's all chunky and separated. The first batch actually smelled so bad it made me gag.
I've been buying pasteurized milk since I cant find raw milk by me. For yogurt making purposes, I guess it's the same since I'd have to pasteurize it anyway.
At what temperature do you leave it? I've been putting the jar in my cabinet and monitoring the temperature. It generally stays around 75º. If I leave it on my counter it will be much cooler. I don't want to kill the cultures or hurt them.
Thank you again for all your advice!