A kind of yoghurt, clabbered milk or longmilk with a stringy consistency; milk, mixed with a little soured cream (US: cultured sour cream), which has been left to stand in a warm place until it has set. Lactic acid bacteria act on the milk. There is also a fungus present, Geotrichum candidum, which gives a smooth velvety surface to it. It is usually served with sugar, sprinkled with ginger and cinnamon and present with knäckebröd or ginger snaps. It is more commonly found in Finland (as viilli using slightly different bacteria) and Sweden than in other Nordic countries. A speciality of Norrland and a common breakfast food throughout Sweden.