Viili and Caspian Sea(Matsoni) yogurts

I started making these and they are really excellent. The absolute easiest fermented dairy to make and really great tasting and different from conventional yogurt(Bulgarian types) and kefir. If you don't like the sour taste of regular yogurt and especially kefir, you might like these. I do like it but the change is interesting. The matsoni and viili cultures are very similar and might not be worth doing both.

You use last batch to start the next. 4 tablespoons per quart of milk. Place them in a spot out of drafts at 70-80 f. I use a quart canning jar with the lid loose and put it in a empty cooler. 12-18 hours later =yogurt!!! Oh and both types string sort of like snot or cheese on pizza.( don't let that turn you off)

My latest mad scientist experiment is strained kefir that is half fermented added to equal part to milk with villi starter. In a few hours you have a tasty mutant brew that foamy creamy and sort of sweet. Thick shake consistency. Tightened the cap and refrigerate and it gets really foamy. Be careful not to cross contaminate your mother cultures of yogurt and your kefir grains. I like kefir and it helps me but honestly it isn't that easy to get a consistent smooth kefir. Either watery or whey separates. Figure I can get a good dose of kefir bacteria and yeasts along with viili bacteria in a smooth thick drink.