VIlLI

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CONTINUING THE CULTURE

 

A new batch of Viili should be made every week to maintain a vlgorous,

healthy culture, making as much or as little as you need. Cultures 2-3 weeks

old can

be used to make good Vlili, but may be unreliable. It's so easy to make a

small

amount more often, why not be sure of not losing the culture? Remember to

always

set aside a small amount from a healthy, recent batch for dependable

culturing in the

future. Our stater has been in the family for almost 100 years!

 

VARIATIONS OF VIlLI

 

NOTE: For each variation use 2-3 teaspoons of starter per cup of milk. To

keep from

losing the culture, always keep a good Viili starter on fresh whole milk

until you are sure you are pleased with the results of the variation you are

trying.

 

Whole Unhomogenized Milk makes the traditional Finnish *clabbered milk*. The

cream layer rises to the top making the Viili layered. The rich, creamy

upper layer

may be eaten as a dessert with fruit. The skim milk lower layer, sometime

called

Piima was traditionally whisked to liquify it to drink.

 

Half and Half makes a very thick, very rich Viili at half the price of

commercial sour

creams with less fat and fewer calories, It makes a great topping for baked

potatoes,

with garlic and herbs as a salad dl'essing, or as a replacement for whipped

cream in

layered desserts.

 

Goat Milk Villi can vary in fat content, flavor, and consistency depending

upon the

goat milk used. The higher the fat content, the richer and cl'eamier the

Viili. Since

goat milk has a smaller curd than cow*s milk, Goat Milk Villi is more

fragile, and will

quickly liquify when shaken.

 

Reconstituted Powdered Skim Milk can be used to make viili also, Use 1 Cup

cool

water and 1/2 Cup skim milk powder and shake well to mix. Add 1 Tablespoon of

fresh vlili, cover and Incubate as usual. This nonfat viili will be somewhat

less thick ,

but still quite spoonable and will maintain a healthy culture for future

generations

(yours and the cultures).

Note: be sure to NOT use chlorinated water to reconstitute the milk.

Chlorine kills organisms,

 

Soymilk Villi is a delicious, almost dairy free cultured product with a

custard-like

consistency and virtually no *beany* flavour often associated with homemade

soymllk. Since the Viili culture organisms have not evolved on soymilk, they

will not prosper in the culture more than a few generations. For this

I'eason we Ul'ge

you to maintain a dairy milk viili starter and use a small amount of it to

inoculate the

soymilk.

 

Once a week make a dairy culture of ViiIi from 2-3 teaspoons of ViiIi

starter and 1 cup of whole cow*s milk according to our initial directions. When

this has set,

I'emove a couple tablespoonful of starter from the bottom and put it In a

container

labeled " Starter - do not eat " atld refrigerate it. The rest of the dish of

dairy villi can

now be used for " starter culture " for soymilk vlili using I Tablespoon of

starter to

each Clip of soymilk. A bit of honey (halfteaspoon per Clip) 01' other

sweetener in the

soymilk makes a firmer Soy Viili but is not necessary. Any flavor of

commercial

soymllk will make that same flavor Soy Viili, A watery layer may form on the

surface

of the culture depending upon the amount of water used in the making of the

soy

I milk. This can be stirred back in or decanted off, Once every week make a

dab)1 vlili

to be divided as above fOl' the starter jar and the rest for soy viii!.

NOTE: The Viili organisms seem to persist longer on high fat content

products. So if

you plan to be away for any length oftl1ne and will not be cultul'ing your

Viili, make

a culture using Half 'n Half or Heavy Cream. Refrigerate as usual. I have

used this

starter as old as a month with good results,

SOFT VIlLI CHEESE

In a stainless steel pot, gently heat a pint 01' more of viiii, stil'rlng

cOlltinuously to

keep It fi'om burning. It will first change from thick viili to liquid. Heat

to just below

the boiling point when very small curds form and it takes on a gl'ainy look.

Remove it

from the heat and allow it to cool.· .

Line a colandet' with a double layer of fine cheesecloth. Set it In a large

bowl or

in the sink, Ladle the cooled viili into it. Lift the foul' cornel:s of the

cheesecloth, tie

and hang the " cheese bag " so that it can drip freely. A very soft " creme "

cheese will

take only an hour or so. A more spreadable cheese will take several hours. A

finn

cheese may be obtained by retul11lngthe cheese to the colander, foldIng over

the

cheesecloth, and laying a plate on the surface. Add a weight and refrigerate

while

even more whey Is pressed from the curds. Addition of salt, herbs, 01' a

stronger

flavored cheese will make endless val'iations for dressings, spI'eads, etc.

Two cups of whole milk viili will make about 4 ounces firm 01'6 ounces soft

cheese.

A1J " fill ',::.l::,::.

BALANCE

5261 West County Line Rd., Buckley, MI 49620

•••••••• '- < .' ••••

NOTE: If the " iili take~'1II0/'ethan 40 hOlll's to sel. gels Hlalll/Y

01'cw'dled dlwing cltlll/l'ing or

pl'odllces all " ojJ " flaM!', it should be discarded. This clIn be due to milk

ofql/e.rliol1able

qualily. inji'eqllenl cllllurillg. or " el:J'\VQI'1II tempel'attll'es Hlil "

high humidity.

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FRESH VIlLI

This is your Fresh Vitti Starter. It may look quite thin from its time in

transit, but

the cultures are active and from now on your Viili will be thick and creamy

smooth.

Easy to make, versatile and nutritious, this cultured dairy milk product was

brought

to Fort Bragg from Finland at the turn of the century. Coffee shops in

Finland offer

Viili, pastries, and coffee made ftesh daily for morning and afternoon

coffee break.

Try a bowl ofVlili with your favorite bran muffin for breakfast.

The Vii!i culture is a mixture of organisms (bacteria, yeasts a11da

p1oldJ,i:.:vingin

dynamic balance to offer you years of economical culturing. Since Fresh YilU

is an

active cult'lire, it needs to be nourished as soon as pO~'sibleaccording to

the following

directions. Until then, please loosen the cap and reftigerate it. NOTE:

Please use

whole pasteurized dairy milk for the first culture as described below. Then

you will

have lots of Fresh Villi as starter for trying the Variations that follow.

YOUR FIRST VIlLI CULTURE

THIS PROCEDURE MAKES STARTER FOR ALL FUTURE

GENERATIONS OF VIlLI

1) Remove about 2 teaspoons of the Fresh VUli Starter into each of two·

bowls oj- pint

canning jars. With a spoon spread the viili around the bottom and part way up

the sides of each container.

2) Add 1 Cup of milk, straight ftom the refi:igerator, to each bowl alld 3

Tablespoons

of milk to the plastic container. Cover the bowls with waxed paper or a

saucer to

keep out dust. Cover the plastic vial with its lid but just rest it on top.

Do not

.. !lcrew it on. This smalloulture maybe used as a back up in case the others

get

spilled ot· consumed.

3) Place your cultures where they can stay undisturbed, an area with a 65-75

F (18-24

C) temperature range. In this temperature range, it will take 24-30 hours to

" set " ,

The very center is the slowest to thicken and may remain a bit thinner than

the

rest. Up to 80 F (27 C) is acceptable but at this temperature it may take as

little

as 12 hours and care should be taken to promptly I'efrigerate the finished

culture

to avoid its souring. Do not use a yogurt maker as it is too hot and will

kill the

culture.

4) Refrigerate the Viili when it has thickened. To continue the culture, at

least once a

week, remove a tablespoon or so ofit from the bottom of the dish (to avoid

any

incidental surface contamination) and spread it around in a clean bowl. Add

milk

as before and allow to rest undisturbed until set.