Finnish yogurt Viili
Composition / ingredients
4
Servings:
Cooking method
Do you like fermented milk products? They probably ate different food made from them. Of course, it's healthy food, it's fast and delicious! But have you tried viili – Finnish yogurt? This is a question! By the way, this most useful drink in all respects is made mainly in the regions of Western Finland: on the Aland Islands, in Satakunt and Esterbotnia, as well as in the Helsinki area and Borgo with Lovis, and only in Hyamemaa - from the old Finnish regions.
Viili, together with a certain "long milk", a common Scandinavian product, is a type of sour milk. By the way, it is used only by Finnish Swedes and Finns. Russian yogurt is made, and very rarely, only in Eastern Finland. The Finns are much more popular with whole milk, which has an excellent taste. In Finland, it is drunk at lunch - either instead of, or together with mineral water, washing down any of the dishes with a drink.
Viili is rarely cooked. Moreover, in Eastern, Northern and Central Finland there is a seasonal, only summer cooking recipe. To the viili in different places in Hama, a similar Estonian mixture of oatmeal is added – kama (this is oatmeal mixed with rye and oat flour, peas and quinoa. And the name of these dishes, which are made from viili or some other sour milk with additives from mixed oatmeal, are different in different regions of the country. They are called summer gruel or mash, fast or bread, and so on.
By the way, the process of cooking yogurt in Finnish is simple. Only three minutes is enough for cooking, and a day is enough for the process of souring. You will need four 250 ml cups, or several beautiful glasses.
Put a teaspoon of viili in each glass (or half a tablespoon of sour cream), stir everything thoroughly, and smear everything on the bottom. Then combine the cream with the milk, and mix them well. Then pour the mixture into cups. Try not to even move them. Put it on for a day to sour. Before serving, put our original dish in the refrigerator. Why submit it? It's not bad with cinnamon, sugar, and ginger. In summer, this yummy will "sound" with berries.
Viili, together with a certain "long milk", a common Scandinavian product, is a type of sour milk. By the way, it is used only by Finnish Swedes and Finns. Russian yogurt is made, and very rarely, only in Eastern Finland. The Finns are much more popular with whole milk, which has an excellent taste. In Finland, it is drunk at lunch - either instead of, or together with mineral water, washing down any of the dishes with a drink.
Viili is rarely cooked. Moreover, in Eastern, Northern and Central Finland there is a seasonal, only summer cooking recipe. To the viili in different places in Hama, a similar Estonian mixture of oatmeal is added – kama (this is oatmeal mixed with rye and oat flour, peas and quinoa. And the name of these dishes, which are made from viili or some other sour milk with additives from mixed oatmeal, are different in different regions of the country. They are called summer gruel or mash, fast or bread, and so on.
By the way, the process of cooking yogurt in Finnish is simple. Only three minutes is enough for cooking, and a day is enough for the process of souring. You will need four 250 ml cups, or several beautiful glasses.
Put a teaspoon of viili in each glass (or half a tablespoon of sour cream), stir everything thoroughly, and smear everything on the bottom. Then combine the cream with the milk, and mix them well. Then pour the mixture into cups. Try not to even move them. Put it on for a day to sour. Before serving, put our original dish in the refrigerator. Why submit it? It's not bad with cinnamon, sugar, and ginger. In summer, this yummy will "sound" with berries.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Skimmed yogurt - 38 kcal/100g
- Yogurt - 38 kcal/100g
