Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Viili (spelled with two i’s) is cultured milk– a Finnish version of yogurt. It’s milder tasting and stringier than yogurt, but still contains loads of helpful lactic acid bacteria.
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.
Viili is a traditional Finnish heirloom yogurt with a slimy and viscous consistency. Learn how easy it is to to make your own viili once you obtain a seed culture.
Homemade Coconut Milk Yogurt is incredibly rich, creamy and delicious. It has the natural sweetness of the coconut milk along with the tang from the live yogurt cultures.
What are heirloom yogurts? Find out and follow along with this taste testing of three heirloom yogurts: Bulgarian, Matsoni and Filmjölk. How do these thermophilic (made in yogurt maker) and mesophilic (made at room temperature) yogurts compare?
Making single-serving yogurt in a crockpot is simple. The individual containers are reusable and the yogurt stays fresh and firm for several weeks. I leave a little head room in the jars for mix-ins. Great for yogurt on the go!
Making yogurt is incredibly easy, especially once you know some of the science behind it. A bunch of different types of “friendly” bacteria chow down on the lactose sugars in milk, creating lactic acid as a byproduct.
