Viili is also a cultured dairy food of Scandinavian origin. Viili originally hails from Sweden but is now found in Finland where it is largely considered a national treasure. Viili’s ropy, unctuous and gelatinous texture is produced by a combination of yeast and lactic acid bacteria. I’ve read that a good viili can reach lenghty ropes of up to 1 foot or longer without breaking, but I’ve yet to see it. The flavor of viili is mildly sour in comparison to other cultured dairy products which makes it a good option for children or folks who are just wetting their feet in the territory of naturally sour probiotic foods. Viili is traditionally served with a touch of sweetener or gooseberry jam and is quite good served as a parfait with layers of all-fruit jam sandwiched between the viili.
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