Fil mjölk is a cultured milk drink that has a clean and mild flavor, similar to cultured buttermilk. We like the taste of this one the best over the Kefir culture, which has more of a tart sharper taste. At breakfast buffets in Sweden, it is served from a large bowl with a ladle and is found for sale in every store that sells dairy products. Each culture becomes the starter for the next, then the next, etc. Any pasteurized milk from nonfat to half 'n half may be used.
A mesophilic fermented milk product that is made by fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides
Dairy Fil Mjölk starter and soy milk makes a rich cultured soy drink. Directions above explain the Fresh Fil Mjölk Starter easy, moderate room temperature culture method, how to keep a starter going, some simple soft cheese recipes, and a soy milk variation.
Professional Cheese Making Production
Also known as Creme Fraiche or European clotted cream if made with half 'n half; a close relative and good substitute for Piima.
From Wikipedia , the free encyclopedia:
"Fil" is the common Swedish word for several kinds of fermented soured milk very common for breakfast or lunch in the Nordic Countries. Fil is similar to yoghurt or kefir, but is fermented by different sets of bacteria that give slightly different taste. Fil contains living bacteria and has a stabilising effect on the stomach and intestines. It is usually bought in 1-litre packages. The most common kind is filmjölk, soured by different kinds of bacteria from the species Lactococcus (a subspecies of Streptococcus) and Leuconostoc. The metabolism of the bacteria give the slightly sour taste. They also cause the proteins in the milk, mainly casein, to coagulate and make the milk thicker."
Fil is eaten in the same way as yoghurt, usually from a bowl using a spoon. It can be drunk from a glass, but is a little bit too thick for this to be common practise. Being slightly sour, many people add some sugar, jam, applesauce, cinnamon or berries. Cereals, corn flakes or muesli are often used in it. In northern regions of Sweden, crushed crisp bread is sometimes put into it. Filbunke is a kind of fil made in small bowls. It is made from heated and then cooled milk, usually with some cream in it. The cream, if added, forms a yellowish layer of sour cream on top.
Since the 1980s, a proliferation of types of soured milk has appeared in the shelves of Swedish grocery stores; variations include fil with different fat content (usually less), fil already flavoured with fruit, vanilla, or honey. Also, types of fil with bacteria are considered extra healthy and can also be found in other countries, notably Japan.
Another Swedish soured milk product is långfil with a taste similar to filmjölk, but a very long and almost elastic texture. The bacterial flora of långfil is similar to filmjölk, but also contains Lactococcus lactis which puts carbohydrates such as sugars together to long chains, polysaccharides, which cause the long consistency. Långfil is a dying product, gradually disappearing from stores' shelves.
In the old days, when people made their own fil, the bacteria were usually transferred from one batch of fil to the next by adding some old fil to the new batch. Sometimes also leaves from a plant of the genus Pinguicula was added. This plant has enzymes that degrade proteins, which makes the milk thick. Some people today say that the importance of these plants was always minor, and that it was the bacteria that did the main job. These days it is more difficult to make new fil without adding bacteria separately, since the milk is pasteurized."
We only use local organic milk from happy cows to make our cultures. A culture starter will last for years with proper care.
Now you can enjoy an endless supply of Fil Mjölk without ever having to buy another thing, except milk.
This culture requires no heating or cooking in its production.
Difficulty Level 0
Anyone can make this very easy dairy culture. No prep work, just add a tablespoon of culture to some fresh milk and let sit at room temperature for about 24 hours. Just save off some of the finished product for your next batch. Needs to be feed/cultured at least once a week. If using for soy milk culturing, you must maintion a small amount of pure starter on dairyto maintain the culture for the long term.
Comes with fresh liquid starter packet, complete instructions and recipes here online.
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