Yogurt Making

With something like viili there will be a noticeable texture difference from what I've seen of people making it. Most places selling cultures will have some notes about what sets it apart (e.g. I see filmjolk called distinctively buttery on multiple sites). I don't know how subtle those differences actually are until I get around to trying them and I imagine someone selling yogurt cultures for a living is probably more tuned into such things. I imagine plenty of people would just go, "It tastes like yogurt to me."

Edit: I can say the kefir-like I'm making lately has more of a fresh milk taste compared to thermophilic yogurt I'm familiar with. Though that could easily be differences of preparation showing themselves rather than anything to do with the culture specifically.

Just wanted to give you a bit of an update since I've finally got around to making some filmjolk. I'm still trying to nail down the fermentation time but I'd say that yes, I do notice a difference between it and the kefir I was making. It does have have a buttery note I mentioned, which I like, and I'd say it is a touch less sour. At some point I'll get around to trying a viili culture and get to play with it's interesting texture and note any flavor differences.