Viili Perpetual, No-Cook, Homemade Yogurt: How to Make the World’s Easiest, Healthiest, 100-Percent Natural Yogurt Paperback – 10 May 2016

Exactly what i wanted. I needed only 48 hours in total. I soaked the grains for 12 hours as per instructions and as I was not patient added the milk from the fridge the next day. I left it on my counter for 24 hours and the yogurt is perfect!!!

Don't waste your money on this book(let). The "information" within is very thin and repetitive, & often incorrect or downright nonsense. If culturing Viili is what you need then there are plenty of places online where you can find the scant information you need, and contrary to the authors insistence the website mentioned in the booklet, again and again and again and again, . . and again, is not the "world's only source for a dried Viili yogurt starter culture" (I've bought it several times in dried form from different vendors), but surprise, surprise, it does also happen to be a web-shop owned by the author of this booklet.Amazon says 80 pages, I counted 72 to the very end, of which ten pages are entirely blank. Thirty pages are of recipe's that could be gleaned and compiled in as many minutes online simply by swapping Viili for other yogurt, so that in truth is all that needed to be conveyed,- just use Viili in any typical recipe that uses yogurt. The whole book is an exercise in how to fill so many pages with the kind of waffle you would expect from a lazy fourteen year old handing in homework of an expected word count. There are a whole 12 pages of questions and answers about Viili (it's really not that complicated). What you need to know about Viili could have been provided for succinctly in 4 pages max if it were provided in an adult format and from the questionable quality of the authors writing I find it very difficult to believe in the statement on one of the last pages that he holds a "Masters degree in English composition", . . really?!You are also incorrectly informed that Viili is the only yogurt culture that "requires no cooking", . . . what about Fil Mjolk, Piima or Matsoni? no really, this book is written by an expert in the field.You are told that there are two types of Viili of which the creamy type is most desirable,- also incorrect as Viili is defined in its home of Finland by being "ropey" and "gelatinous".When we get to health claims that Viili "inhibits the action of some cancers" or then again "Viili inhibits tumour growth in the human body" with tentative links, I just switch off. . . I couldn't find the section for snake oil on the website we are signposted to but this charlatan should be selling it.