Make your own mildly tangy Filmjölk yogurt. This heirloom variety is mesophilic, meaning that it will culture at room temperature (68-75 degrees). No yogurt maker is required. Reusable- by reserving a bit from each batch, you can continue to make Filmjölk Yogurt over & over!
Also known as fil, Filmjölk is a traditional fermented milk product from Sweden, and is commonly eaten in the Nordic countries. It has a buttery flavor, a result of the diacetyl produced by lactic acid. This gives Filmjölk its characteristic taste.
You will receive: 2 packets Filmjölk starter culture and instructions
You will need:
one quart canning jar or other glass jar
coffee filter or paper towel to cover jar, and elastic
band to secure cover
wooden or plastic spoon
2 cups milk (avoid ultra- pasteurized or UHT milk)
1 packet Filmjölk Yogurt starter culture (save 2nd packet in freezer for future use)
Activate your starter culture:
Put 2 cups milk in your jar. Add starter packet and stir until well dissolved. Cover with coffee filter & secure with elastic band.
Allow to culture at room temperature - 68° to 78° F. is ideal. Choose a draft-free spot, out of direct sunlight, where it won't be disturbed. Check after 12 hours to see if it has set (when set, it will be slightly gelatinous and will pull away from the side of jar when it's tipped). If not set, allow to culture for up to another 36 hours, checking every few hours. When set, refrigerate for at least 6 hours. Your yogurt is now ready to enjoy. Make sure to save some for your next batch.
Making the next batch:
Put 3-4 cups milk in a jar. Add 1/4 cup of your finished yogurt (always reserve some back for your next batch) and mix well. To make larger batches, use the same ratio: 1/4 cup finished yogurt per 3 to 4 cups milk.
Allow to culture for 12 to 18 hours (faster than when activating starter). Check every few hours until set. Larger amounts will take longer to set. When set, refrigerate for 6 hours.
Ingredients:
organic whole milk, Filmjölk yogurt bacteria
Probiotic bacteria found: Lactococcus lactis, Leuconostoc mesenteroides, and diacetyl.
