Viili

Viili is a traditional Finnish cultured dairy product that resembles yogurt but has a distinctively thick, creamy texture and a slimy, gelatinous surface. It is made by fermenting milk with a starter culture that develops a mucilaginous film and a stringy, smooth consistency.

The distinctive texture of viili comes from exopolysaccharides produced by the lactic acid bacteria in the starter. This mucilage gives the surface a "slimy" feel and helps the mixture remain viscous as it cultures. Fermentation typically occurs at room temperature to slightly warm conditions for several hours, after which the product is refrigerated. The result is a pale, pale-milk flavor that is mildly tangy.

Flavor and use: Viili is milder and less sour than many yogurts, with a clean, dairy-forward taste. It can be eaten plain or with toppings such as sugar, berries, or fruit, and is sometimes used in baking, smoothies, or as a starter for other dairy preparations.

History and culture: Viili has deep roots in Finnish cooking and was traditionally made at home by saving a portion of a previous batch to inoculate the next. It remains popular in Finland and is produced by both households and commercial dairies, often marketed as a probiotic-friendly dairy product.

Nutrition and storage: Like other cultured dairy products, viili provides protein and fat depending on the milk used. It is typically stored refrigerated and best consumed within a week or two of production, though exact shelf life depends on the product and handling. If the texture, smell, or appearance seems off, it should be discarded.