All the way from Finland on a big boat! We didn’t know Viili was a thing, and now we are obsessed. If you have a lot of feelings about Villi, you're not alone... Check out this WordPress that we found!  villiculture.wordpress.com 

Here's a little biochemistry:  https://www.imedpub.com/articles/minireview-on-functional-characteristicsof-viili-and-manufacturing-process.pdf  

Villi is mesophilic! That means it grows best in moderate temperatures. Not too hot, not too cold. Does that mean Goldilocks is mesophilic as well? https://positivelyprobiotic.com/balanced-mesophilic-cultures  

Spelling for strains present in Viili:  https://www.researchgate.net/publication/280029561_Identification_of_bacterial_strains_in_viili_by_molecular_taxonomy_and_their_synergistic_effects_on_milk_curd_and_exopolysaccharides_production  

Do you have questions for Janelle relating to Villi or anything else she mentioned during this episode? She can be contacted through https://www.wellrootedproduce.com/  

Want to see the Next Ingredient website? www.nextingredientconsulting.com  

Take a peek at the blog while you’re there: https://nextingredientconsulting.com/blog.  

Maybe you’re more of an Instagram person: @nextingredient  

This podcast is meant to be a survey and celebration of natural ingredients. Please remember that health topics mentioned in these episodes are general. This is not to be considered one-on-one consulting with Next Ingredient, and does not replace a relationship with a trusted healthcare practitioner.    

Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show.