Homemade Villi Yogurt

Homemade Villi Yogurt

Allergies Candida-Diet, Gluten-Free
Meal type Dressings, Sauces, & Condiments, Snacks
Website Whole Intentions


  • 1 viili yogurt starter
  • 1 cup milk


1. If you're starting with a new viili starter, detailed directions should be included with your starter. (The new starter is freeze dried.) However, the concept is the same. With a freeze dried starter you'll want to add about 1/8th teaspoon to 1 cup of milk. With established yogurt, you'll want to use about 1 Tablespoon of yogurt per cup of milk.
2. After you've added the milk, simply stir well and cover loosely with a paper towel so air can still get to it, but the flies can't.
3. Let it sit at room temp (70-75 degrees) for about 24 hrs or until it becomes thick enough that you can gently tip the jar and see that it isn't runny. You should be able to see a few bubbles through the glass on the side of the jar and the yogurt should be the consistency of a loose jelly.
4. Once it's done, I like to refrigerate it before I eat it. Cold yogurt tastes better to me and it seems to thicken just a tad more after being refrigerated.
About The Author


Hi, I’m Paula - Certified Health Specialist and Level 3 Metabolic Nutritional Coach. Like many of you, I wear several hats. Child of God, wife of 21 years, homeschooling mom of 6, reluctant cook, and chocolate-snatcher. Various family health issues including Lyme disease and candida created a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. I developed the Kicking Candida Program to help women like me who struggle with food cravings and candida heal their gut and drop the weight.