Kefir yogurt may be too sour for some people. Sweden offers an alternative to kefir fermentation that can also be done at room temperature. Filmjolk is a fermented yogurt that has a creamy custard-like consistency, and is much sweeter than Kefir. The taste is similar to buttermilk. In Sweden, filmjolk yogurt is used in breakfast cereal or mixed with fruits and spices. Sweden used the filmjolk cultures as a way to preserve milk. The climate changes between severe winters and intense summers, so different methods of preserving food were necessary for survival. Filmjolk has similar probiotic benefits as kefir and yogurt. It can also be used to make a yogurt cheese or butter.
What You Need
Fresh filmjolk starter
Wooden or plastic spoon
Measure out a tablespoon of fresh filmjolk yogurt starter for each cup of milk you would like to ferment.
Put your filmjolk starter into a glass jar. Pour 1 cup of fresh milk into the jar for each tablespoon of starter you have.
Use a wooden or plastic spoon to mix the starter evenly through the milk. Don't use metal because it will react with fermented foods. Mix the mixture well.
- How to Make Filmjolk Yogurt Cheese
When filmjolk is cultured in fresh milk, it creates a thick creamy custard yogurt that can be used to create a soft yogurt cheese. Filmjolk is different from traditional yogurt in that it can be cultured at room temperature.
- How to Make Filmjolk Yogurt Butter
Filmjolk yogurt is thicker and sweeter than kefir. You can use your fermented filmjolk yogurt to create butter by using a process to separate the whey from the curds. The result is homemade filmjolk butter and buttermilk for recipes.
Rubber-band a coffee filter around the top of your jar to allow air circulation. Select a location to place your filmjolk away from sunlight and in an area that remains at room temperature.
Allow your filmjolk to ferment for 12 hours. Check it to see if the mixture has thickened and gelled. If not, allow it to ferment for up to another 6 hours.
Put your filmjolk in the refrigerator after it has set. Let it stay in the refrigerator for at least 6 hours before setting aside some of the yogurt for a new batch.
Reserve a tablespoon of your filmjolk for each cup of yogurt you would like to make in your next batch. Eat the rest of the yogurt. Make sure to begin fermenting your next batch within a week, or your cultures will weaken.
Big Journal of Recipes
Robin Coe (author) from Ann Arbor on January 05, 2014:
I don't think that would work -- just like it wouldn't for Kefir from a store shelf. I got my starter from someone on Etsy.
Rhonda on December 24, 2013:
Where do you get filmjolk starter? I have a bottle of Siggi's Filmjolk that I purchased from Whole Foods. Would this work?
Thanks for sharing!
Robin Coe (author) from Ann Arbor on January 11, 2013:
Amazingly easy -- and tastes just like yogurt but a bit sweeter. I wasn't really a fan of the slightly sour tangy taste of kefir, so this is working much better for me. Also, I was able to use it to make Indian Korma and it worked just as good as Greek yogurt... tasty : )
Dianna Mendez on January 11, 2013:
I have not heard of this method or process, but you make it looks and seem very easy. If I were brave, this would be an adventure for me at breakfast. Thanks for sharing.