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Viili yogurt Heirloom mesophilic culture

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Viili Yogurt Culture (long version)

Viili Yogurt is a great option for yogurt lovers who don't want the hassle of fermenting yogurt at warmer temperatures. 

Viili yogurt offers a thick, gel-like yogurt that kefir lovers often miss! It is often thicker than Caspian or Filmjolk yogurt. Viili yogurt is of Scandinavian descent and has been passed down through the generations. This mesophilic yogurt has a mild yoghurt flavour. As this is a fermented milk culture, it contains many live probiotics and is such an easy option for making your own yogurt without having to ferment at higher temperatures. 

How to make viili yogurt?

Viili yogurt is a mesophilic culture which means it can be fermented at room temperature  (20-26 degrees Celcius) with good quality dairy milk for 6-8 hours. Once it has fermented and set, it is ready to eat. Simply reserve some yogurt from your last ferment to reculture more yogurt. 1 tablespoon of viili yogurt will culture 1 cup of fresh milk at room temperature. 

What do I receive in my purchase?

  • 4 tablespoons of viili culture (or the equivalent dried if chosen)
  • Recipe, instructions and aftersales support


  • Please use an urban address where possible.
  • Live cultures are couriered out on Mondays & Tuesdays. 

Milk Kefir and Viili yogurt should be kept apart. Do no mix utensils without thoroughly cleaning as these two cultures can cross very easily and require extra care in keeping separate.


Viili yogurt Heirloom mesophilic culture


Customer Reviews

Based on 9 reviews
Janine Tait
Great service

My order arrived promptly and in good condition. I’ve had heaps of fun starting my fermentation projects and I’m enjoying the results. I have now ordered some different starters to try and I’m looking forward to seeing what they produce. Many thanks, Janine

Dermot Boylan
Easy and yum !

Starter culture worked really well. I took it through 2 'cycles' at about 1 to 2 cup volumes, then on to a 1litre volume. Its taking more like 24hrs, but the result is a really nice thick and creamy yoghurt. I froze some of that first culture as a backup, but now keeping it going with a few big spoons into fresh milk every couple of days.
Easy, with just a little care, and fresh home-made yoghurt on my breakfast every morning. Yum :-)

Petra Austin

Can't get the yogurt to set.9

Once I got the hang of it....

Making good yoghurt after a stumbling start. Preferring smaller batches, about a 600ml jar. Left out on the bench from afternoon till the following morning, it's sets well. Slightly fizzy taste tho.

Live sourdough starter
Sourdough starter

I would rate this five out of five -- it works even for a complete novice like myself. the yogurt starter I purchased in the dried form and will stay in the fridge until I get to it.