Here is a brilliant little text copied from the book “Ostnyland / Juusto-uusimaa” by Bengt Wallén from 2003 that tells the story of how Hjalmar Ingman started trading with viili in his early twenties. It is inspiring to read about how the viili was made from raw milk (tinkimaito), freshly milked and still warm. It makes a real difference to the taste and consistency of the viili. I am struggling to find a place to buy raw milk where I live in England. It is almost impossible to get hold of!
Here is an excerpt from the book: