{"id":29934,"date":"2026-08-25T22:08:59","date_gmt":"2026-08-25T21:08:59","guid":{"rendered":"https:\/\/wp.njordstorp.se\/filbunke-starter-culture-and-viili\/"},"modified":"2026-10-14T15:08:00","modified_gmt":"2026-10-14T14:08:00","slug":"filbunke-starter-culture-and-viili","status":"publish","type":"product","link":"https:\/\/wp.njordstorp.se\/en\/filbunke-starter-culture-and-viili\/","title":{"rendered":"Filbunke Starter Culture and Viili"},"content":{"rendered":"

Filbunke Starter Culture<\/h1>\n

The starter culture for the type of yoghurt known as Filbunke or Finnish Viili, which is a delicious mild yoghurt characterised by a viscous, gel-like and ropy texture. The yoghurt probably originated sometime between the 1200s and 1800s from what we called filbunke.<\/p>\n

Filbunke starter culture is a mesophilic<\/strong> starter that can be made at room temperature – no yoghurt maker is needed.<\/p>\n

Contents: milk powder, starter cultures (active microorganisms, lactic acid cultures including Lactobacillus Bulgaricus, Lactobacillus Kefir, Streptococcus Thermophilus, Lactobacillus Casei and Lactococcus Helveticus)<\/p>\n

This product is freeze-dried and can be stored for a long time. The package can be resealed after opening and therefore also used for several batches.<\/p>\n

Njordstorp’s starter cultures are pure, freeze-dried cultures without any strange ingredients. You can produce batch after batch using the filbunke you made the first time. Depending on your hygiene, it may become contaminated, and if you notice that the taste or acidity changes, you can start over using the culture remaining in the pouch.<\/p>\n

Storage instructions for starter culture:
\nStore in the refrigerator or freezer. Starter culture is highly hydrophilic; if moisture enters the package, it will reduce the quality. The shelf life is at least 2 years in the freezer.<\/p>\n

Making Filbunke \/ Making Viili<\/h3>\n

You need:<\/p>\n