Fil mjölk help or maybe viili

[jennipenny]

I purchased viili culture and fil mjolk culture for milk, and I realize that I might have gotten them confused. Can anyone tell me the differences? Also, one turned out great and the other turned out like a thick blob of mucus. Is this normal? Which one does this?
Also, is it important to use pasturized milk? I use only raw milk - will this make a difference in some way, besides the obvious separation of cream at the top?
Jenni

[estuary]

As far as I know (not direct experience), the viili is a blob. Filmjolk definitely is not.

There's another thread http://www.mothering.com/discussions...d.php?t=611031
in which AJP says she uses raw milk - I've used raw milk for filmjolk a couple of times and it seemed to turn out just fine - though I maintained my keeper-culture on pasterurized...

?

the blob thing doesn't impress me much, so I'm a definite filmjolk kind of girl

[estuary]

oh, , you already posted at that thread - sorry...

[tinuviel_k]

I'm pretty sure the thick blob of mucus is the viili. I've never had it myself, but all the descriptions seem to point that way. I've heard described as gelatenous, jelly-like, viscous, thick as honey, ect.

[Redeemed]

The blob is viili. Fil Mjolk is thinner. If using raw milk, which I do, you have to keep a pasteurized batch on hand to use for starter each time (with your raw milk) or else your culture will get weaker and weaker with each batch and die. It happened twice with me, before I finally followed the advise that this seller provides.

http://stores.ebay.com/Nicks-Natural...3aFQ3aSTQQtZkm

You can find viili, piima, fil mjolk, and caspian sea yogurt there. Also kefir and kombucha. Lots of stuff!

[Metasequoia]

Originally Posted by Redeemed

The blob is viili. Fil Mjolk is thinner. If using raw milk, which I do, you have to keep a pasteurized batch on hand to use for starter each time (with your raw milk) or else your culture will get weaker and weaker with each batch and die. It happened twice with me, before I finally followed the advise from this ebay seller.

http://stores.ebay.com/Nicks-Natural...3aFQ3aSTQQtZkm

You can find viili, piima, fil mjolk, and caspian sea yogurt there. Also kefir and kombucha. Lots of stuff!

Can you explain the starter process again? I only ever used raw milk for my fil mjolk..and my kefir. My fil mjolk went funny a few times but my kefir has been tough as nails, so I gave away my fil mjolk.

[Redeemed]

You basically need a small pasteurized batch going at all times in order to pull your 1T. starter out of (per cup of cold raw milk to use for a batch you will eat). For all my yogurts, I have a pint sized mason jar that I make small batches from, using boiled and cooled (raw - that is all I ever use) milk. Then each time I want to make a larger batch to consume, I take 2T. from my "seed starter" (which is the "pure" starter I made. Raw milk has so much great bacteria in there that it will eventually overtake the bacteria in the yogurt.) and add 2 cups of cold raw milk to it, and brew as usually. I completely consume that batch, b/c taking starter from that batch and using it for the next batch, and so on, well, the culture is getting weaker and weaker and eventually will fail. Kefir is totally different. It just does not react this way, thankfully. Probably because it is just a powerhouse of probiotics and has bacteria that is much stronger than anything in raw milk. I hope this all makes sense. I know it can seem confusing. I have experienced NOT doing the seed starter, several times, and ruined my cultures. So I know now that it is totally necessary.