Viili

Method

Heat the milk gently to 43°C, stirring occasionally to ensure even warming. Remove from heat and allow to cool to 40°C, then whisk in the viili culture starter until well combined and smooth. Pour the mixture into clean glass jars or a ceramic bowl, cover loosely with a cloth, and leave undisturbed at room temperature (around 20-22°C) for 8-12 hours until set to a custard-like consistency with visible surface wrinkles. Once set, refrigerate for at least 4 hours before serving. Serve chilled, optionally sweetened with sugar and topped with berries, jam, or granola. The viili will keep refrigerated for up to 10 days and can be used as a starter culture for future batches.