Viili Perpetual, No-Cook, Homemade Yogurt: How to Make the World’s Easiest, Healthiest, 100-Percent Natural Yogurt

Exactly what i wanted. I needed only 48 hours in total. I soaked the grains for 12 hours as per instructions and as I was not patient added the milk from the fridge the next day. I left it on my counter for 24 hours and the yogurt is perfect!!!

Don't waste your money on this book(let). The "information" within is very thin and repetitive, & often incorrect or downright nonsense. If culturing Viili is what you need then there are plenty of places online where you can find the scant information you need, and contrary to the authors insistence the website mentioned in the booklet, again and again and again and again, . . and again, is not the "world's only source for a dried Viili yogurt starter culture" (I've bought it several times in dried form from different vendors), but surprise, surprise, it does also happen to be a web-shop owned by the author of this booklet.Amazon says 80 pages, I counted 72 to the very end, of which ten pages are entirely blank. Thirty pages are of recipe's that could be gleaned and compiled in as many minutes online simply by swapping Viili for other yogurt, so that in truth is all that needed to be conveyed,- just use Viili in any typical recipe that uses yogurt. The whole book is an exercise in how to fill so many pages with the kind of waffle you would expect from a lazy fourteen year old handing in homework of an expected word count. There are a whole 12 pages of questions and answers about Viili (it's really not that complicated). What you need to know about Viili could have been provided for succinctly in 4 pages max if it were provided in an adult format and from the questionable quality of the authors writing I find it very difficult to believe in the statement on one of the last pages that he holds a "Masters degree in English composition", . . really?!You are also incorrectly informed that Viili is the only yogurt culture that "requires no cooking", . . . what about Fil Mjolk, Piima or Matsoni? no really, this book is written by an expert in the field.You are told that there are two types of Viili of which the creamy type is most desirable,- also incorrect as Viili is defined in its home of Finland by being "ropey" and "gelatinous".When we get to health claims that Viili "inhibits the action of some cancers" or then again "Viili inhibits tumour growth in the human body" with tentative links, I just switch off. . . I couldn't find the section for snake oil on the website we are signposted to but this charlatan should be selling it.

I loved the book!

First of all you can't find the strain he talks about except at his store, most of the book concerning the fermenting could have been about 4 pages. This is a not very funny joke … I do not recommend buying this book, if not a hoax , it's just a bad deal

Let's start with what I like: he goes over the health benefits of Villi yogurt. He makes a valid point that you don't need pasteurized milk to make yogurt, after all, our ancestors didn't have pasteurized milk. I can validate that with my own personal experience.He does give some recipes, however, what most people want is yogurt that resembles store bought. That usually means a flavored yogurt. He gives a recipe for vanilla, unfortunately, he uses stevia, and not everyone has access to that. Not to mention, he uses vanilla extract instead of vanilla powder. No other flavored store bought like yogurt recipes are given. I suppose that's to be expected with something that's more of a booklet. However, that's what most people would want, recipes for things like cherry yogurt, peach yogurt, blueberry yogurt, etc. And something that doesn't use stevia, but things more readily accessible to sweeten it.The one problem I had was that his instructions to use only the residual in your jar to make your next batch of Villi didn't work for me. It's for this and the above reason that I gave it 4 stars instead of 5. Perhaps this has to do with different lineages of Villi yogurt. The instructions that came with my Villi started said to use 1 tablespoon per cup of milk to make your next batch, and that turned out to be correct for me. In my experience, using the residual will not ferment your next batch of Villi. My culture came from Cultures for Health, which has very good Villi cultures, not the place he suggests in his book.But again, that could be due to differences in Villi lineage.

Another great book

This book is full of errors, in one place the book says one thing and in another it says the opposite. It says that Viili is the only no cook (mesophilic) yogurt, yet on their web site it has three other ones and other web sites have as many as ten more. It says that their web site is the only place you can order the starter, there are at least three other web sites you can order from. The book never tells you that you can extend the storage be freezing it. The author need to re-research his subject before editing this book.