🥣 Viili
Finnish stringy soured milk: lactic acid bacteria give it a "long" texture and the mould Geotrichum candidum a velvety skin.
Viili is a Finnish fermented milk with an unusual “long”, ropy texture. It is made by mesophilic fermentation at room temperature: milk is inoculated with a spoonful of the previous batch and left for about a day. The culture contains lactococci (including aroma-producing strains) and leuconostocs, as well as yeasts and the mold Geotrichum candidum, which forms a velvety layer on the surface.
The ropiness comes from a polysaccharide produced by a strain of Lactococcus lactis subsp. cremoris; it is called viilian and resembles the kefiran of kefir grains. If viili is not stirred, it stretches from the spoon in long threads. A similar product in Sweden is called fil or långfil.
Viili differs from yogurt in its mesophilic fermentation, mild acidity and mold layer, and from kefir in having no grains and little fizz. Traditionally, home cultures are passed down in families for many generations. Viili is eaten with a spoon, with sugar, cinnamon, berries or muesli.
How it connects to milk
🥣 Viili → made from → 🥛 Cow's milk → type of → 🥛 Milk
Links
- Made from
- 🥛 Cow's milk
- How it is made
- 🔄 Fermentation
- Where it is traditional
- 🌍 Northern Europe
- Which peoples make it
- 🧑🤝🧑 Finns
- Product type
- 🏺 Traditional dairy products
- Part of
- 🥣 Fermented milk products
Frequently asked questions
Why is viili stretchy?
The lactic acid bacteria in the culture produce a polysaccharide, viilian, that makes it viscous and “long”.
What is the layer on top of viili?
The velvety surface is formed by the mold Geotrichum candidum, part of the traditional culture.
What is the difference between viili and filmjölk?
Both are Nordic mesophilic fermented milks, but viili is ropy with a mold layer, while filmjölk is thinner and smoother.
Similar
🥛 Filmjölk · 🥣 Skyr · 🥣 Amasi · 🍘 Aaruul · 🧀 Leipäjuusto · 🧀 Varenets
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.