Viili facts for kids
Finnish viili with strawberries and blueberries
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| Type | Fermented milk |
|---|---|
| Place of origin | Nordic countries |
| Main ingredients | Milk, bacterial and yeast culture |
Viili is a special kind of fermented milk from the Nordic countries, especially Finland. It's a lot like yogurt or kefir, but it has a unique texture. If you don't mix it, viili becomes stretchy and "long," almost like a soft jelly. This happens because of the special tiny living things, called microbes, that help make it.
Viili is a popular snack made from milk. It gets its special taste and texture from tiny helpers: lactic acid bacteria and a type of yeast called Geotrichum candidum. These microbes work together in the milk. The yeast even forms a soft, velvet-like layer on top of the viili. Other yeasts, like Kluveromyces marxianus, can also be found in traditional viili.
The bacteria in viili, especially a type called Lactococcus lactis subsp. cremoris, make a special slime-like substance. This substance is called viilian. It's similar to kefiran, which is found in kefir. This viilian is what gives viili its unique stretchy, thick texture. Scientists are studying these substances because they might have health benefits too!
Today, viili is made in dairies using pasteurized milk. This means the milk is heated to kill any bad germs before the good microbes are added. This way, viili is made safely and sold fresh in grocery stores, especially in Finland.
Types of Viili
Viili is just one of many fermented milk products found in the Nordic countries.
Cream Viili
A popular type is kermaviili, which means "cream viili" in Finnish. Instead of milk, it's made from cream. This makes it richer and thicker. People often use cream viili in cooking, much like sour cream. It's also great mixed with herbs like dill or chives to make a cold sauce for fish, or as a base for yummy dip sauces.
Other Fermented Milks
In Western Finland and Sweden, you might find similar products like filmjölk or långfil. These are also fermented milks but can have different textures and tastes. In Norway, filmjölk is often called kulturmelk (cultured milk) or surmelk (sour milk). In Gotland and Iceland, a very thick, yogurt-like product called skyr is popular.
de:Dickmilch sv:Fil (mjölkprodukt)
See also
In Spanish: Viili para niños
