A childhood memory: homemade viili in my grandma's food cupboard, topped with fresh berries, jam or sugar and cinnamon. I haven't come across viili outside Scandinavia, and if someone knows or wants to make up an English word for it, please send me suggestions. Basically, it is milk mixed with milk bacteria, which makes it sour and thick. A bit like yogurt, but not really. As with other milk bacteria products, viili also has a soothing effect on your stomach.
The easiest way to make viili, and to be honest, the only way I know, is to buy a ready made viili from the shop, then take a tablespoon of it and mix it in a serving bowl full of lukewarm milk (no fat free milk here), and a drop of cream, if you want a creamy top (the best part, I always think). Leave this mix in room temperature, covered, for 24 hours and you have yourself a soft and silky, milky treat.