Filmjolk, Matsoni, Piima or Viili?

[cristeen]

Specifically, I'm looking at these.

I like my yogurt to be nice and thick. Once I've added a little bit of liquid (melted berries), I want it to still be thick enough to use a spoon.

The other question is whether any of these will produce a thick goats milk yogurt, since all the yogurts I've tried with goats milk have turned out super thin, and I don't really care for drinking yogurt.

So which of these have you used with good results? Which is your fave?

[bonbon mama]

I have the hard to spell Fil Mojlk (or whatever it is) one and it is delicious when I use it with raw cow milk. It is runny and drinkable, though. I just put an order in for some Viili culture, but I still won't be much more help for you since I don't use goat milk.

[425lisamarie]

I really don't think any of those will produce a thick yogurt, especially from goat's milk. Unless you add gelatin maybe

[dogmom327]

I have someone specifically testing all the yogurts with goat's milk right now but I don't quite have the results yet. That being said, with cow's milk, the Viili is the thickest of the yogurts. The Filmjolk and Matsoni tie for second place (but are still quite thick).

[Leilalu]

mmmmm. I have been wanting to try yogurt making. Does anyone have some of these cultures- particularly the matsoni- that I could try?

[425lisamarie]

Actually I seem to remember when I was using strictly goat's milk, that the greek style yogurt culture I had made a decently thick yogurt with the goat's milk. However, I did stir in a couple spoons of regular cream in to it which probably helped

[dogmom327]

For what it's worth, I do have a traditional Greek yogurt starter that I can list on the website tonight. I was going to do it tomorrow when I get a decent photo, but I can at least put it up and make it available without the photo. The only thing is that the Greek starter requires heat to culture (unlike our other yogurt starters) so you'd need a yogurt maker, dehydrator, 110 degree oven, etc. to make it work.

I'm guessing the cream you added probably did help. Greek yogurt does tend to be rather runny unless there's cream involved.

[cristeen]

Originally Posted by 425lisamarie

Actually I seem to remember when I was using strictly goat's milk, that the greek style yogurt culture I had made a decently thick yogurt with the goat's milk. However, I did stir in a couple spoons of regular cream in to it which probably helped

Yeah, that's what I'm trying to avoid. I used to make my yogurt with half and half and it would come out fabulously thick (almost custard thick). So now making it with just milk they all seem so thin to me.

[LessTraveledBy]

Hi from Finland... the coutry of piimä and viili.... If those cultures really make what the names suggest, they are different from yogurt. Piimä is a drink, a bit like milk mixed into yoghurt, and viili is a whole different thing... it is more like stretchy white jello... hard to explain, like something between the consistency of jello and yogurt and with a different taste from yoghurt. DH, who likes yoghurt, will not touch viili because it is just too different for him. (He is an Amerivan in Finland.)

[mtn.mama]

My cultures arrived yesterday... so I made all four types last night with goat milk. I like the Filmjolk ALOT!