Re: viili taste, a hidden note of gross

[Guest guest]

>Okey dokey, I just got my viili up and running, turned out great, nice and

thick, looked just BEAUTIFUL! I turned the glass upside down and everything! I

have one question though. When I tasted it, there was a hidden note, and

aftertaste that was NOT pleasent. Just like when I had taken a swig of

commercial cream that had soured (NOT raw). Blecht! I remember I wanted to take

sand paper to my tongue. Now at this moment I am using pasturized milk (I hope

to start getting raw again soon as possible) is that what is causing the

problem? Will it go away once I get raw again? I noticed it was less intense

after I chilled it, is it possible to culture viili in he fridge? Ok I have

another question (assuming I can get this problem worked out), what do you all

DO with viili besides eat it straite? I know it's a lot less tart than other

cultures, does that mean there's less good stuff too?

It's less tart because instead of turning into lactic acid, the lactose turns

into polysaccharides (goop). I don't think it has less " good stuff " . Kefiili

(kefir mixed with viili) has more species of bacteria though, and is a better

probiotic for me.

I don't know about the aftertaste ... all soured milk tastes the same to me, but

maybe said taste just isn't " hidden " by the soured part. But all milk has this

weird overtone taste to me, which is likely part of my milk aversion (I used to

add chocolate as a kid, to make myself drink it, and the raw milk wasn't any

better when I tried that).

And yeah, it could be the " pasteurized " taste you are tasting. I'm not sure how

raw milk will react to viili ... I'd use more starter to overcome the natural

bacteria. And keep it cool-ish. Viili is a little delicate, it can get overcome

by other natural bacteria.

As for how to use it ... my dh mixes it with sorbet and has it as a dessert. We

also cook with it (the polysaccharides add a GREAT texture to bread and cake and

cookies, and the kefiili version seems to inhibit mold, the viili version might

too). Add it to smoothies too ... the goopiness goes away immediately in the

blender. Add it to cream to make thick sour cream, which is really quite

wonderful.

Heidi Jean

[Guest guest]

Try adding cinnamon, brown sugar, chocolate syrup, honey, bananas,

or anything to your fancy !

Use viili as salad dressing, table creams ......

let viili aged a few days, it will be very stretchy or ropy.

Have fun, enjoy ! You will love viili.

> Okey dokey, I just got my viili up and running, turned out great,

nice and thick, looked just BEAUTIFUL! I turned the glass upside down

and everything! I have one question though. When I tasted it, there

was a hidden note, and aftertaste that was NOT pleasent. Just like

when I had taken a swig of commercial cream that had soured (NOT

raw). Blecht! I remember I wanted to take sand paper to my tongue.

Now at this moment I am using pasturized milk (I hope to start

getting raw again soon as possible) is that what is causing the

problem? Will it go away once I get raw again? I noticed it was less

intense after I chilled it, is it possible to culture viili in he

fridge? Ok I have another question (assuming I can get this problem

worked out), what do you all DO with viili besides eat it straite? I

know it's a lot less tart than other cultures, does that mean there's

less good stuff too?

>

>

> Mrs. Siemens

> field Christian Fellowship

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> Helpmeet to , mommy to Zachary and Lydia

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