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Soured milk[edit]

According to the dictionaries the proper English word is "soured milk", not viili or filmjölk (those are Finnish respective Swedish words). Can't see a reason for either of those when there's a "proper" English word. Chosig (talk) 16:38, 13 December 2010 (UTC) Soured milk does not describe the character of viili or filmjölk at all, therefore it would be better to use the original words. And instead of soured milk I would rather use Fermented milk. There is another language problem. Viili in Swedish is actually Filbunke. Filmjölk is a more liquid product, more like a drinking type fermented milk. (talk) 16:43, 1 November 2011 (UTC)


Why is this article named Viili in the English edition of wikipedia? Doesn't it have an English name? Pipatron 13:53, 15 December 2006 (UTC)

AFAIK, no, it doesn't. JIP | Talk 14:57, 9 January 2007 (UTC)
What about “soured milk”? If the different names in each of the Baltic Sea and North Sea languages – not to mention non-European varieties such as amasi – are not actually different substances, then how about making them mere sections within the Soured milk article, or giving an overview of how they differ from each other somewhere? To avoid double effort, any separate articles for a variety would be restricted to cover its culinary uses in the cuisine that uses the name(s).
Same goes for different types of sour cream such as crème fraîche and what's listed in the smetana article. Wikipeditor 02:56, 27 February 2007 (UTC)
The same kind of problem exists with the filmjölk article. The main article is yogurt, and this yoghurt-like milk product should have a section there. It seems part of the confusion is due to the fact that Finns as well as Swedes use the word "yoghurt" about outlandish milk products, but not their own. If I have understood correctly, however, yoghurt is the generic English term for a wide range of similar milk products, so although both Swedes and Finns cringe at including their breakfast type milk products there I think it would be the best option. // habj 07:14, 21 May 2007 (UTC)

I'm not sure where to put this comment, but viili is not mesophilic. According to, "viili does well at room temperature and usually sets in 18-24 hours. A ideal temperature is 64F (18C) for 16-18 hours, then at 41-43�F ( 5-6C ) thereafter."[1] I set mine on top of the refrigerator for about 24 hours, so room temperature or a tad warmer, then move it to the fridge, so about 38 degrees F. Wilcer (talk) 17:44, 29 July 2009 (UTC)

Viili = Ymer?[edit]

If this is the same as Danish ymer, perhaps the article should mention it, and there should be a redirect. Soured milk doesn't say anything about it. See also this TOC for other thickened fermented dairy products. Wikipeditor 02:41, 27 February 2007 (UTC)

It has its own Wikipedia article now, called "Ymer (dairy product)". Gabbe (talk) 08:02, 29 August 2013 (UTC)

Not sure if this is helpful.[edit]

I have to say I can't really say I am an expert on the problem discussed above, but since I was asked over here on my Finnish talkpage, I'll toss in that the article does not mention "talkkuna", which is a common spice used with Viili. I wouldn't begin to know if there is any English term for "talkkuna" of whether there is any other language name for it, I suspect it is a relic in finland, much like Mämmi... -- Cimon Avaro; on a pogostick. 08:06, 21 May 2007 (UTC)

Merge to Filmjölk[edit]

Why are Viili and Filmjölk separate? It's the same stuff, down to the name: viili is the Finnish rendering of fil. Jpatokal (talk) 06:26, 27 October 2009 (UTC)

Viili and filmjölk are not the same in at all. It's rather like saying hey, let's combine milk and buttermilk, since buttermilk must be the same since it has 'milk' in its name. -Yupik (talk) 20:46, 31 July 2010 (UTC)


What is the difference between viili and piimä? (talk) 02:52, 2 October 2012 (UTC)

According to wiktionary, piimä is fermented buttermilk, while viili is fermented milk. David A se (talk) 16:33, 10 July 2013 (UTC)