tag:blogger.com,1999:blog-5687372.post7674177484992312255..comments2024-03-18T23:06:30.250-07:00Comments on Anna's Cool Finds: Anna Haighthttp://www.blogger.com/profile/01322505190424736466noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5687372.post-8698032772134070342011-09-08T00:21:04.693-07:002011-09-08T00:21:04.693-07:00Hi fellow fermenter,
I am an artist doing a cultur...Hi fellow fermenter,<br />I am an artist doing a cultural fermentation research project on VIILI - the Finnish stringy yoghurt- at the Halikonlahti Green Art Triology at the Salo Artmuseum (http://www.halikonlahti.net/index.php?lang=en) in Finland starting now and running till the end of October 2011.I will do this work by collecting stories and photos about VIILI and thereby tracing the roots of this Finnish culture. All the gatherings will be displayed at the Salo Art Museum for the duration of the project and also gathered on a blog: http://viiliculture.wordpress.com<br />Throughout the period I also hope to find an old viili culture that is still kept alive somewhere deep in the Finnish forest! This is a collective work so contributions from the public are welcome in form of stories, pictures or anything else of relevance. It would therefore be fantastic if you have anything to contribute. It would also be very good if you can spread the word to anyone who might have their own stories to contribute to the project. Perhaps you are connected to a network og fermenters where you could send out a request?<br /><br />I hope to hear from you:)<br /><br />All the very best,<br />Eva BakkeslettEva Bakkesletthttps://www.blogger.com/profile/00503580499463613431noreply@blogger.comtag:blogger.com,1999:blog-5687372.post-72601471129783568762009-02-25T20:45:00.000-08:002009-02-25T20:45:00.000-08:00if you want a lighter version you can use 1% milk....if you want a lighter version you can use 1% milk. the consistency is thinner, but just as tasty. another great use for it is in recipes, anytime a recipe calls for buttermilk, substitute it with viili. you can also substitute it for milk in most recipes. it gives the baked goods a lighter, airier texture that is just divine.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5687372.post-18152395378913369622008-08-09T12:43:00.000-07:002008-08-09T12:43:00.000-07:00With pastries and coffee? I don't think anyone her...With pastries and coffee? I don't think anyone here in Finland really does that - sounds weird to me!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5687372.post-12563903042797968622008-02-11T19:06:00.000-08:002008-02-11T19:06:00.000-08:00Yes! Especially since I've never found this type ...Yes! Especially since I've never found this type anywhere in the US. It's a long way to Finland!Anna Haighthttps://www.blogger.com/profile/01322505190424736466noreply@blogger.comtag:blogger.com,1999:blog-5687372.post-36514056324362137332008-02-11T12:28:00.000-08:002008-02-11T12:28:00.000-08:00Was it better than bought?Was it better than bought?Hanna Takalahttps://www.blogger.com/profile/16674424809202575114noreply@blogger.com