What You Need to Know
Combination of lactic acid bacteria (LAB) and Geotrichum candidum mold metabolize lactose into lactic acid, ethanol, and exopolysaccharides that create characteristic stringy texture.
Creates a uniquely elastic yogurt alternative with mild acidity and custard-like mouthfeel.
Key Parameters
Temperature
20°C
18°C - 22°C
Time
36 hours
24 hours - 48 hours
Equipment
Earthenware containersCheesecloth coversWooden spoons (avoids metal inhibition)
Steps
- 1.
Viilileipä (Karelia): Provides moisture-binding in rye bread
- 2.
Viilipiirakka (Savonia): Creates custard-like pie filling
The Science
Primary Reaction
lactose → lactic acid + exopolysaccharides