Which yogurt starter- Villi vs Filmjolk? - Mothering Forums

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#1 of 12 Old 06-03-2009, 11:26 AM - Thread Starter
 
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I'm looking at Cultures for Health (doesn't the owner post here? Or I could be confused) and trying to decide which yogurt starter to go for. My dh is 1/8-1/6th Finnish (Finnish great grandparents, not sure what to call it) so I'm excited that it's Finnish yogurt, though he won't eat it, lol.

Anyway, right now my youngest & I eat Brown Cow Yogurt flavored with a bit of Maple Syrup with fruit stirred in... I also like to do smoothies. I'm wondering which starter would be better for us. My oldest only likes the organic tube yogurts, blah, but I'd like to transition her over too. So I'm wondering what is the most kid-friendly yogurt... I'm thinking the Villi but I could be totally off...

So excited for another use for my raw milk..

http://www.culturesforhealth.com/zen...0d7a096fc9364c

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#2 of 12 Old 06-03-2009, 12:35 PM
 
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Honestly, I don't like either of them. And I'm bummed, because i'd been waiting for a year to try them and REALLY wanted to love it!
Mil mjolk was great made with cream into a sour cream or creme fraiche, but as a yogurt made with milk it tasted kinda "cheesy" and I just didn't like it for eating. Villi has this weird consistency that I couldn't get past (I couldn't stop thinking about snot). I also tried caspien sea yogurt (matsooni). That was the closest I came to liking a counter-top culture. Even that i didn't enjoy in a bowl, but it was good for smoothies.

In the end I really missed that wonderful "tartness" that you only get from incubated yogurt, and went back to my incubator.
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#3 of 12 Old 06-03-2009, 12:43 PM
 
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Interesting. I've been wondering the same thing...

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#4 of 12 Old 06-03-2009, 02:53 PM - Thread Starter
 
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Hmmmm... this is great info, thanks... maybe I should try the incubator method first. I like the thought of raw milk yogurt, but want to make sure it's something my family will really consume...

An extrovert, married to my introverted dh since '01, mothering my girls C (2003) and G (2006).

 

Love homeschooling, reading, cooking (most of the time grain-free except for when I'm not ), lactivist, former and wanna-be cloth diaperer and baby-wearer...

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#5 of 12 Old 07-21-2009, 03:56 PM
 
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I'm bumping this, as I'd love to see more feedback on the products from this site. I'd like to start making yogurt (partly to save money), but I want to be able to do room temp rather than dealing with yogurt makers and temp setting. I'm not attached to using raw milk, as we can only afford raw milk every now and then. Anyone using pasteurized milk use any of these cultures with success/enjoyment? FWIW, my favorite yogurt brand is probably Nancy's.

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#6 of 12 Old 07-21-2009, 11:09 PM
 
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I'm also curious. I don't "eat" a lot of yogurt, but I make smoothies and have recently mixed it with fruit and eaten it like that. Getting used to the taste, it's not bad. Goat yogurt is way too strong and sour for me, even in some smoothies so I worry about which culture to use. I have been buying Balkan style yogurt recently because of the high fat content.

Skye, wife to Aaron (5 yrs), lucky step Mama to his daughter Blaire (10), primal Mama to our toddler James (2), expecting another in Nov 2010, and working on sustainability at the lake.
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#7 of 12 Old 07-21-2009, 11:28 PM
 
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I'm also interested --- yogurt making is next on my list. I'd love to stop buying it.

Laura - Mom to ds (10) and dd (7) "Time stands still best in moments that look suspiciously like ordinary life." Brian Andreas.

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#8 of 12 Old 07-22-2009, 06:32 PM
 
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I have and really like Filmjolk. It has a much more pleasant taste than kefir, which I also like. It wasn't as easy to culture as the kefir, so I eventually just stopped making the Filmjolk and only do kefir. I still have some of the culture left, and I'll make more eventually.
I really do miss yogurt though.
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#9 of 12 Old 07-25-2009, 12:18 AM
 
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Thanks for the post! That was helpful.

Anyone else with feedback?

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#10 of 12 Old 07-25-2009, 01:15 AM
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I love the flavor of fil mjolk, very mild and clean IMO, but it is not a "yogurt" in the sense that you can eat it with a spoon the way you would store-bought yogurt (not using whole milk anyway - cream cultured with it might be thicker). It's drinkable consistency, like kefir.

I make raw yogurt with a regular yogurt culture, it's easy. I take milk right after milking, not yet chilled (we have a cow) and add the culture (either starting with a powder or some saved from the last batch), put the sealed jar in an ice chest and fill with hot tap water to the level of the product in the jar, close the lid. In 12 hours or so, it's yogurt. It's runnier than stuff from the store, but I drain some of the whey off (you can use cheesecloth or a yogurt cheese strainer, the latter is much easier to clean) to make it thicker and more spoonable, unless I'm using it for smoothies, in which case I don't bother straining. I used to do the same thing with purchased raw milk that had been chilled already, and it didn't set up quite as well but still worked.

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#11 of 12 Old 07-25-2009, 03:56 PM
 
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I used the Viili (and was totally stoked too, b/c my dad's family are Finlanders).
I have to say that we didn't love it. I realize that commercial yogurt is thickened w/pectin or whatever, but no matter what, the Viili was just too runny for our taste. I tried a big jar, many small jars, letting is set up for a longer period (once it went for almost 48 hours) and differing temps, and the texture results were still unsatisfying. The flavor was really good though.

I just used some full fat Brown Cow yogurt this month and have been using some yogurt from that batch to start then next and so on for the past few weeks (with pasteurized, unhomogenized milk from a local dairy...don't have a source for raw right now).

You are right, I think the owner of Cultures for Health posts here. I was very happy with buying from them, and have had great success w/kombucha starters from her. I just think the yogurt is a matter of personal preference.
Good luck!

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#12 of 12 Old 07-26-2009, 02:44 PM
 
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Quote:
Originally Posted by haurelia View Post
... no matter what, the Viili was just too runny for our taste. I tried a big jar, many small jars, letting is set up for a longer period (once it went for almost 48 hours) and differing temps, and the texture results were still unsatisfying. The flavor was really good though.
I have had the same experience with the Villi. I'm using pasteurized unhomogenized whole milk, and no matter I do, it always turns out sort of semi store-bought consistency. However, it tastes great in smoothies or mixed with granola in the morning. I kept reading that Viili is supposed to have a stringy consistency (and I even found some odd YouTube video where indeed it was), but that never happened with mine.

One day I might try another culture but for now the convenience wins for me over the consistency. I've settled into a routine of filling up half-pint mason jars, using a small square of paper towel and the outer ring of the top to hold it down, and placing them all in the warming drawer of my oven (without turning the heat on) for about 12 hours. After that I switch to plastic lids and put them all in the fridge.

With one big jar I ended up with a watery layer between the yogurt and the cream that rises to the top. With the smaller jars that doesn't seem to happen.

Mama to a little man who arrived early on 7/18/10! DS2 due in October 2013.

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