I have 3 containers of raw milk getting to know my viili culture. I was pretty delighted that the viili mother actually turned into viili. I think last time I tried it I was not patient enough.
This is the yogurt that cultures at 70 – 77 degrees, just right for room temperature in my store this time of year. I cultured the mother (is that the right term?) atop my refrigerator, next to Honey’s radio. Out of drafts and pretty steady warmth.
At home, I found I can get Honey’s toaster-oven to hold the 110 degrees for the Greek yogurt I’m making. That’s where I cultured the Greek mother.Plus, I have 3 bowls of milk that are souring – this will be curds & whey in another day or so. I have become very fond of curds with maple syrup.
And that’s what I’m doing with surplus milk this week…