Viili is a Finnish dairy product. I think the best way to describe it is "ropey milk". It is not like yoghurt it does not have that smooth consistancy. It is very stretchy and stringy, as you can see from the picture you can lift it from the bowl and and it will form a strand more than 5 cm long.
They sell these machines for making yoghurt, sort of incubators because the lactobacillus that performs the fermentation requires a temperature of around 45C to be able to grow and ferment the milk sugar lactose into lactic acid. Making yoghurt at home requires some management, but I have been told instead of buying expensive equipment, you can just use a styrox box with a 100 watt lightbulb fitted to it. It generates enough heat inside the box for the fermentation to take place.
The beauty of the cultures used for making Viili is that all you need to do is place some milk in a bowl and add a spoonful of Villi as a starter and overnight the milk will have set and the Viili is ready to eat. You can get Viili with very low fat. The stuff that I am eating is 1% and I top it off with bannana and a raisin meusli.
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