Instructions

1. In a saucepan, heat the whole milk over medium heat until it reaches a temperature of 180°F (82°C). This step helps to denature the proteins in the milk, ensuring a smooth and creamy texture.
2. Remove the saucepan from heat and allow the milk to cool to room temperature, approximately 70°F (21°C). You can speed up this process by placing the saucepan in a cold water bath.
3. Once the milk has cooled, gently stir in the viili starter culture, ensuring it's well combined and evenly distributed throughout the milk.
4. Cover the saucepan with a clean towel or plastic wrap, and let it sit undisturbed at room temperature for 12-24 hours. The longer you allow it to ferment, the thicker and tangier your viili will become, so adjust according to your taste preference.
5. After the fermentation period, check the consistency. Once the viili has thickened to a custard-like texture, transfer it to a clean container with a lid.
6. Refrigerate the viili for at least 4 hours to further enhance its flavor and chill it before serving.
7. Serve chilled, and enjoy your homemade viili plain or topped with fresh fruits, a drizzle of honey, or a sprinkle of granola for added flavor and texture.