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MarcyJohnson
01-09-11, 22:32
I got a start of Viili from the FinnFest in San Diego last month, have made batches every 3 days or so and always save the top for next start. I don't know if its the warm California weather but my viili will separate after 12 hours and have a clear liquid at the bottom, is that normal?? The rest of the viili is WONDERFUL with sugar and summer berries, brings me back to my childhood in Michigan!!

Does anyone use viili in other recipes??

Kiitos,
Marcy