Viili Finnish Probiotic Drinkable Yogurt Starter 100% Organic (No cooking!)

SKU: $6.99

Anyone can easily make mild, creamy Villi Finnish Yogurt, which is a historical yogurt culture from Finland, used for hundreds of years. Viili requires no cooking, no yogurt machine and is made at room temperature.

"To get "started," put our starter culture into a half-cup of milk in a glass jar. Loosely close the jar with a lid. Put the jar on your kitchen counter, on top of your fridge, or in a sunny window. Leave the jar for about a day, until the milk had turned to yogurt. For mild, creamy yogurt, you may eat the yogurt immediately or refrigerate for 2-3 days. To continue the start, empty the glass jar so that only a residue of yogurt remains in the bottom of the jar. Put in as much milk as you desire, and leave the jar out as described above until yogurt has formed. Follow this step again and again to create more yogurt. If your yogurt goes sour, discard the yogurt, leaving behind the residue, and follow the instructions above for fresh mild yogurt. The residue, after being mixed with fresh milk, can be moved into a clean jar at any time. A glass jar is used so that you can see when the yogurt has formed. Simply tip the jar slightly to one side. If the yogurt begins to come away from the glass in a solid mass, your yogurt is ready to eat! Viili Finnish Yogurt should not be kept in the fridge until after the yogurt has fully formed because cold temperatures stop yogurt growth. Free shipping on orders over $26 or add "U.S. Shipping" to cart for orders less than $26.

The health benefits of properly prepared green smoothies cannot be overstated. For green smoothies to be truly powerful for the body, they should begin with a base of natural milk kefir or Viili Finnish yogurt. These two fermented milk products have a huge influence on our health, and both have been used for thousands of years. Both are truly easy to make, and both are room-temperature starters. (Starts for both are available at SeedRenaissance.com, and once you have a starter, you can make yogurt and milk kefir for the rest of your life. Both contain a natural mix of beneficial probiotic bacteria and yeasts. Lactose intolerance is a problem for a growing number of people whose gut health has been compromised by the lack of a prebiotic and probiotic diet. Prebiotics like kefir and Viili are naturally occurring beneficial bacteria and yeasts that are critical to proper digestion in the gut. Prebiotics break down food, making it more bioavailable to the human digestive system. Without them, some of the nutrition we need passes through us instead of being taken up by the body, especially minerals and basic nutrients.

-- Viili yogurt, when present in our gut, produces enzymes which hydrolyze the food we eat. Hydrolysis means that complex compounds are broken down so they are more easily used by the body. (Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition, edited by Y. H. Hui, E. Özgül Evranuz) break down lactose and predigest milk proteins, so that instead of irritating the digestive tract, the lactose and proteins can be digested. (Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition, edited by Y. H. Hui, E. Özgül Evranuz)

--the natural fermentation action hydrolyzes other milk proteins which causes milk allergies in some people, making them harmless (Rasic and Kurmann, 1978)

--increases the content of B vitamins (Oberman and Libudzisz, 1998)

-- increases human absorption of the natural calcium in milk (Oberman and Libudzisz, 1998)

-- increases human absorption of the natural iron in milk (Oberman and Libudzisz, 1998)

-- inhibit the growth of pathogenic microorganisms in the human digestive tract. This means that the good bacteria and yeasts are protected and the bad bacteria and yeasts are controlled or destroyed. The competitive ability of both kefir and Viili to inhibit bad bacterial growth in the human gut has been shown in repeated scientific studies! (Oberman and Libudzisz, 1998)

-- “inhibits the action of some cancers” (Oberman and Libudzisz, 1998)

--decreases cholesterol levels in the blood (Oberman and Libudzisz, 1998) (Nakajima et. al., 1992) (Pigeon et. al. 1992)

boosts and regulates the human immune system (Kitazawa et. al., 1992)

Inhibits tumor growth in the human body (Chabot et. al. 2001)

allows beneficial bacteria to better adhere to and survive the human digestive tract, which allows for continuity of beneficial bacteria in the digestive tract. (Ruas-Madiedo et. al. 2006)

Category:Yeast & Cultures

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