During a recent trip in Sweden I discovered filmjolk, which is a firm breakfast favorite over there, often eaten with muesli. It is a very mild, slightly sour yoghurt with a delicious buttermilk taste. Filmjolk has been consumed in Sweden for hundreds of years. It is very close to buttermilk – a tart fermented milk with a creamy viscous consistency that makes it perfect for drinking. Now back home I did some research if I can make it myself. Turns out it is quite easy! Let me tell you how.
How do you make your own filmjolk?
Filmjolk yoghurt is similar to A-fil, but contains different types of lactobacillus bacteria which result in a tastier yoghurt. The unique ability to ferment at room temperature makes this yoghurt an easy yoghurt to prepare at home just on the counter! Combine milk and filmjolkyoghurt starter culture, and wait for the magic to happen.This yoghurt starter is a so-called heirloom variety which means once you have the starter bacteria, you can basically make yogurt yourself over and over again.
1. Dissolve half a teaspoon of dry starter in two tablespoons of fresh, preferably whole UHT milk in a small, clean, jar. Ensure that the starter dissolves properly so you really have to stir a lot e.g. with a fork until no lumps are visible. This takes some time.
2. Cover loosely and allow to ferment for half a day on the counter and then another night in the refrigerator.
3. The next day, mix this young starter with about 100-200 ml of UHT milk and let it ferment on the counter until it thickens. Probably after a day or two.
4. You can eat it now, but if you mix this 100-200 ml starter with a liter of UHT milk, you will get the real fairly thin consistency after another day or 2!
5. If not yet, repeat 3 and 4
6. You can eat this yoghurt directly, or freeze it in ice cube bags as a ‘mother starter’. Each ice cube serves as a starter for around a liter of milk.
7. From now on you can also make it with other types of milk: cows, sheep, goats, skimmed milk, whole milk, raw, etc.
This filmjolk yoghurt is wonderfully suitable as pure drinking yoghurt. It is also or for smoothiesas an alternative to plain milk or great as part of a protein shake.
