viili

[Guest guest]

We know that pasteurized milk is dead and unpasteurized milk is hard to come

by and is supect to many.

We know that even raw milk is hard to digest for most people after weaning.

We also know that fermented foods are high in the diet of long living

tribes.

But, if you're like me, the store bought yogurts are bland, and pasteurized

and doing it yourself needs special controls of temperature etc, and kefir

is even more finiky and requires special grains.

May I introduce you to viili, the so called Finnish stretching yogurt.

Pronounced VEE LEE or VehEE LEE.

Viili is tasty, user friendly and most interesting. And now it appears to

have real immune functions. see:

http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=238593

 

Viili is not available in retail stores because it is a continuing process

and cannot be stored or shelved and stay in the same condition. Although it

may be refrigerated to slow the process it only will stay stable for a few

days. viili culture can stay robust for years if you continue to re start

every few days but if left far too long it will eventualy deteriorate.

You can also make soy viili or viili cheeze if you wish.

A friend of mine who is of Finnish extraction travelled to Finland a couple

of years back and sought out the best culture he could find and brought it

home. We made one batch that was so stretchy we pulled the taffy like stuff

right across the road with it not touching the ground. That's just for fun

though as that batch was never used as a restart because of it's age.

I use organic, but unfortunately, pasteurized milk but the milk is

revitalized when it tuns into LIVE viili.

Here's the bottom line. I'm not in the business and this is not spam but if

you want a starter of this culture I can send you a piece of cheezecloth

innoculated with viili and you can start it yourself.

This can be sent as a simple letter and slides through customs easily.

Please DON'T send self addressed stamped envelops as foreign stamps are not

accepted by the Canadian postal system for out going mail.

If you just cover the cost of shipping, email me off list and we can get one

to you and I'll give you full directions .

 

This works at room temperature. All you need is starter, milk, a container

and a porous cover. I use a coffee filter for the cover. Fresh viili is

ready in 2-3 days. Stretchy stuff takes longer.

Try it with blueberries. Yummmm.

rusty

rustym

[Guest guest]

I too discovered viili several years ago and love it.

I don't eat dairy any more, but it can be made with soymilk. Here is

a great site that overnights cultures of all types.

They have Kombucha too. Lots of good instruction too.

 

http://www.gemcultures.com/

 

They're a very nice family, have had the same viili culture for 100

years!

 

Deb.

 

> May I introduce you to viili, the so called Finnish stretching

yogurt.

 

> Viili is not available in retail stores because it is a continuing

process