Culture a room-temperature viili with an active heirloom starter instead of a warm yogurt maker.
The simulator above opens with this recipe's milk, starter, heat step, temperature and taste targets pre-selected. Adjust them to match your ingredients and kitchen.
Use whole milk (3.25%) without a separate heat step for this preset. Bring it to 23 °C before adding the culture.
Add Heirloom Viili (Finnish mesophilic, ropy) using the starting dose of 65 g/L starter. Follow the culture supplier's instructions for activation and dosing.
Use Countertop at 23 °C. The simulator explores up to 24 hours; use the predicted ready window and the cook-along to plan your batch rather than treating the full window as a fixed fermentation time.
Refrigerate after fermentation to cool the batch and let its texture develop.
These are starting defaults, not a guaranteed outcome. Check the simulator’s warnings and science sources for your chosen milk and culture.