Welcome to the easiest yogurt you’ve ever made!

Welcome to the easiest yogurt you’ve ever made!

YOGURT: A Turkish word that mean tart, thick milk. Fresh milk is combined with particular strains of beneficial bacteria including Lactobacillus bulgaris and Streptococcus thermophilus, among others. They are most often cultured with heat. Cultures that don’t require heat are called heritage cultures and include Finnish yogurt, or Viili. They evolved in cooler climates, such as Northern regions of the world. Cultures vary from region to region and can evolve according to their environment. Purchasing a yogurt start ensures a consistent product. However, with Viili, you don’t need a starter. With good care, they perpetuate indefinitely. And because it doesn’t require heat, you get all the benefits of Raw, Grass Fed Milk...Supercharged!

Viili is mild and creamy, a drinkable yogurt. (You can thicken by straining if desired.) It is celebrated for its unmatched ease in preparation and you will find it to be a perfect “gateway” probiotic for your children and picky ones because it is so mild and pleasing (can’t more things in life be like that, please!)

Viili: No Cook Perpetual Yogurt! It keeps going and going...

Instructions:

1. Add the container of yogurt start obtained from Utah Natural Meat & Milk into 1 quart glass jar (you can make a bigger jar if you prefer). Fill with raw milk. Place a lid that allows for a little air flow. (I flip the mason lid upside down to prevent a seal. You can also use a cloth and rubber band or just don’t screw a lid tight.
2. Allow to sit at room temperature (ideally between 70-77 degrees) for 18-24 hours. To check if it is set, hold the jar and tip it slightly. If the yogurt pulls away from the side, it is done. If it is still liquid milk, give it more time. The first batch may take a little longer to set, be a little patient.

Note: Do not stir or shake viili while it is setting, you will disrupt the fragile curd from forming.

3. Once it has set, cover the container with a tight lid and store in the refrigerator.

To make the next batch:

1. Pour the yogurt out of the jar (or wait till you have consumed it all). The yogurt residue stuck to the insides of the jar is enough to start your next batch. No, really! Simply fill the jar up with milk and put it out to culture again! If using a new jar, a spoonful is adequate to start a quart. Repeat this step again and again to have perpetual yogurt awesomeness whenever you crave it.
2. If starting a jar from scratch, a teaspoon is enough to start a quart. Adding extra won’t necessarily speed the process up and can cause your viili to sour. So believe in the process, a little goes a long way!

If your viili goes sour (most likely from being left out too long or in too warm and environment), toss the batch out, but reserve a spoonful to start a new one. It will still have enough live culture to work.

Forever and Ever Amen: you now have yogurt forever. Does the commitment scare you? You can place the yogurt in the fridge for up to a week to “pause” it. More accurately you are just slowing it down. To keep your culture thriving, you should make a fresh batch at least once a week. If you will be out of town or need to stop for longer than a week, freeze a portion of the viili. It will thaw out and be ready to go again! In fact, it is smart to keep some frozen as a back up in case you somehow lose, eat, or toss your countertop start (I’ve done all three!) I highly suggest you take some of your first batch and freeze it so you have some if you need it. Ice cube trays are the perfect size for a start, or I freeze a thin (1/2”) layer in a Tupperware and then break off a piece if I need a new start.

Incredibly Versatile!

Experiment with yours! You can make smoothies of course, but what else? Use your yogurt anywhere you would use mayo or sour cream in a recipe to add a probiotic punch. Try it in Ranch Dressing (we sell a great spice blend at the farm!), Guacamole, Curries, marinades and more! Place in a strainer with cheesecloth or a coffee filter and allow to drain and you can thicken it to a cream cheese consistency. You can even make cheesecake!

BONUS: You can use the viili to ferment heavy cream and voila! Sour cream! Delicious.

Cheers!

You have another tool to deeply nourish and even help heal yourself and your loved ones. Keep in touch and holler if you have questions or recipes of your own to share!

Thanks! ~Kristin (Utah Natural Wellness)
You can email me with questions at kristin@nourishwithkristin.com

Thank you for sharing an adventure with me. Raise a glass of live, active smoothie to your health! Post pics of your creations or ask questions in my Facebook Group: Utah Natural Wellness or Instagram: Nourish_with_Kristin.

Visit us at the farm! Utah Natural Meat & Milk, always dedicated to sustainable, clean food. Food Raised the Old Fashioned Way.
www.utahnaturalmeat.com