I've been planning to make my own viili by using store bought viili as a starter. But I'm having trouble finding a reliable recipe.
Anyone have one?
I guess there are at least three important points:
- optimal temp
- incubation time
- what kind of milk: does it have to be heated as in yoghurt, or can I use raw?
Also, here (http://kysymammalta.blogspot.fi/2011/03/viilin-valmistus-kotona.html
) it is mentioned that the starter should not be mixed into the milk but left in one spot and then just the milk poured over it without mixing. Can this be right, or should I mix anyway?
I've tried mixing + incubating in room temperature (25C) before, but with very poor results (thin end product with not much stretchiness).
For those who don't know, viili is a typical Finnish dairy product that is eaten as-is, maybe with some jam or sugar sprinkled on top. It resembles yoghurt to some extent, but the sour taste is very different (even more different than between yoghurt and buttermilk), and it is very stretchy (you can easily get 20cm long "tails" hanging from the spoon).
My kids love viili, so we are eating a lot of it. maybe 800grams per day or so. Since I can get a liter of milk from the farm for the same price as I can buy a 250g box of ready made stuff, it would be a huge saving to make it at home.