A mild, stretchy Finnish cultured milk with a velvety surface, made by a unique symbiosis of mesophilic bacteria and a benign surface yeast. Room-temperature, perpetual, and exceptionally gentle on the stomach.
Like filmjölk and clabber, viili is a perpetual, near-free probiotic — a counter-top culture that keeps gut-supporting bacteria within reach of any household budget.
Viili's signature ropiness comes from exopolysaccharides produced by Lactococcus lactis subsp. cremoris — these microbial fibers act as prebiotic-like compounds and have been studied for cholesterol-lowering and immune-modulating effects. The Geotrichum candidum surface yeast and lactic acid bacteria together ferment lactose, easing tolerance for lactose-intolerant individuals. The live cultures and their postbiotic exopolysaccharides support the intestinal mucus layer and gut barrier integrity, part of the gut-brain axis that helps regulate the inflammatory tone elevated by chronic stress.
Spread a thin layer of active viili across the bottom of a bowl, pour in pasteurized milk, cover loosely, and leave undisturbed at room temperature for 18-24 hours until set with a faint velvety surface. Refrigerate. Carry the culture forward with a spoonful.
Free, no account needed to ask.