Viili

Viili (Swedish fil) referred Finnish sour milk. It can be used similar to yogurt or sour milk. In its typical form ( 3.5 % fat) is slightly viscous and pulls long threads. As Kermaviili ( Kerma = cream) with 10% fat, it can be used as crème fraîche.

In Finland Viili may be served with cinnamon and sugar, jam, fresh berries or with longstanding Talkkuna.

Viili can easily be prepared even if you use a portion Viili as a base. A portion ( 200 ml) is mixed with one liter of pasteurized whole milk of about 30 ° C and distributed in 6 dishes. After about 24 hours in a warm place, the culture is ripe and can be canceled in the refrigerator for a few days. From one of the shells next culture can be recognized.