I make viili, a mesophilic (room temperature) yogurt. When milk is cultured with viili, the milk becomes stretchy and thick. When cream is cultured, it becames verrry thick and a bit stretchy. Usually, I mix the viili cream with a little Splenda, crushed raspberries, and sparkling water and it’s delicious.
My husband doesn’t like the fruity one, so today, I made chocolate pudding for him. Very simple recipe.
1/2 cup viili cream 40 g fat
4 drops liquid Splenda
1/8 teaspoon alcohol-free imitation vanilla
1 Tablespoon extra dark cocoa 1 g carb
He has sugar free Monin Caramel syrup that he may add to the next serving instead of the Splenda.
In case anyone is interested, I got my viili culture from Gem Cultures it’s a bit pricy, but you only have to buy it once. After that, you just use a bit of the cultured viili cream to start your next batch.
I’ve tried several different sellers of viili cultures and this is the only one that produces the really stretchy viili.