Viili (spelled with two i’s) is cultured milk– a Finnish version of yogurt. Some drink it, but it is more commonly eaten like yogurt, with jams, mueslix or bread mixed in. It’s milder tasting and stringier than yogurt, but still contains loads … Read more
Tag Archives: dairy
Yogurt
Culturing dairy products adds enzymes and provides probiotic benefits. This is an especially helpful process when using pasteurized milk, where the original enzymes and living biota have been cooked out. Use raw or pasteurized (but not ultra-pasteurized) cow or goat’s … Read more