What are the variations of viili across different regions and cultures?
Documented variation in viili is mostly by culture, not by region. There are two main textures: a short type that looks like store-bought yogurt, and a long, ropy, slimy type. Viili is made in Finland and Sweden; we found no verified list of regional viili styles.
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In this article
What is viili?
Viili is a slimy, velvety fermented milk from Scandinavia, made in Finland and in Sweden. It is fermented with mesophilic lactic acid bacteria, which work at lower temperatures than regular yogurt cultures. A Finnish government site says viili can be eaten as a dessert or as a savory side dish, unlike piimä, which is mainly a drink.
What variations of viili exist?
The variation we could confirm comes from the culture used:
| Type | Texture and taste |
|---|---|
| Short viili | Looks like regular store-bought yogurt, mild pleasant taste |
| Long viili | Ropy and elastic, honey-like flavor, slides off a spoon |
The bacteria decide the consistency. Lactococcus lactis subsp. cremoris produces viilian, a polysaccharide that gives the slimy, thick texture. Other usable bacteria include Lactococcus lactis biovar diacetylactis and Leuconostoc mesenteroides subsp. cremoris.
What is the velvety layer?
Traditional viili has a soft, velvety top layer formed by the fungus Geotrichum candidum, and traditional versions may also contain yeasts. As general food-safety guidance, discard a batch with colored mold spots or an off smell.
Are there regional variations?
We did not find a source that lists distinct regional styles of viili across cultures. Other Scandinavian fermented milks exist, but we did not confirm that any of them count as viili variants. Home batches also differ in thickness and acidity, depending on the culture and temperature.
How do you make viili at home?
The source describes coating the sides of a bowl with about two teaspoons of viili from a previous batch, adding a cup of whole milk, covering it and leaving it on the counter for 12 to 24 hours, until thick, soft and slimy on the spoon. Refrigerate what you do not eat. A starter with Lactococcus lactis subsp. cremoris gives the long type.
People also ask
What is the difference between long and short viili?
Long viili is ropy and elastic with a honey-like flavor; short viili looks like ordinary yogurt and is milder. The culture decides which you get.
Why is viili slimy?
Lactococcus lactis subsp. cremoris produces viilian, a polysaccharide that makes it thick and stringy.
Is viili the same as yogurt?
No. It uses mesophilic cultures that work at lower temperatures and often has a velvety layer of Geotrichum candidum.
Sources
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