Edible Glue

He says:

   I love cultured foods.  If you've been reading this blog you know that fermentation is one of my interests.  I only have a few permanent cultures in the house (sourdough, kefir, kombucha), but I do a lot of one time fermentations (like sauerkraut, kimchi, ginger beer).  I have to stop myself from buying more cultures because I don't want culture maintenance to become a huge time sink.

   So ignoring any misgivings about time management, I ordered another culture.  This one is called viili and it's a Finnish yogurt strain.  Much like my kefir and differing from store bought yogurt, you don't have to incubate the milk, it just sits on the counter for 24-36 hours.  How easy is that?
  
  It is described as being more "ropey" than most traditional yogurts.  Sometimes it will pull back into itself if you try to scoop some out with a spoon.  I find this characteristic exciting, while Abby is grossed out by it.  I thought I would have an aversion because it was described as having a mucous-y texture, but it isn't at all offensive.  My only complaint is that it isn't as sour as I thought it would be.  It's very mild much like a thick milk.  Abby says it tastes like liquid glue would taste.  I suppose that could be true, but hopefully it carries more health benefits...

   I'm going to see if it develops into something altogether different than my kefir strain.  I hope it does since I don't really see a need to keep two extremely similar cultures alive and fed at the same time (time sink warning!).