Firmness is usually measured in solid states however viscosity in liquid states.In yogurt, as the firmness of the clot increased, the viscosity of the whipped/blended product will be increased too.
As dr Mostafa said firmness is usually measured in solid or semisolid materials. In yogurt, firm yogurt does not mean its viscous. Actually, viscosity in such products depends on its costituents like colloidal polysaccharides and its derivatives; gumes, CMC, etc.
As all said, firmness is for solid n viscosity is for liquids, i wanna add, firmness is stability of the bonding between the particles against any pressure or force to break it and the viscosity is the concentration of particles in a system i.e, yoghurt.. mostly they have direct roportionality but its not necessary..
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