Filmjolk is an easy 'yogurt' to make as it cultures on the counter at room temperature.
No yogurt maker required and no heating and cooling of the milk.
You do need to use a culture initially but thereafter you are self sustainable.
Filmjölk is similar to cultured buttermilk or kefir in consistency and has a mild and slightly acidic taste.
It is the Scandinavian standard
But best of all, Filmjolk cultures at between 21 and 25 degrees centigrade which suits our climate...and our kitchens.
I've ordered my starter from Cooktown!
There is no single accepted English term for fil or filmjölk. In the United States it is referred to as 'long milk'. Fil and/or filmjölk has been translated to English as sour milk, soured milk, acidulated milk, fermented milk, and curdled milk, all of which are nearly synonymous and describe filmjölk but do not differentiate filmjölk from other types of soured/fermented milk. Filmjölk has also been described as viscous fermented milk and viscous mesophilic fermented milk.
1. Stir your starter into one cup of milk. You can make larger batches of yogurt by adhering to thew same ratio of 1 tablespoon of yogurt to 1 cup of milk (e.g. adding four tablespoons yogurt to a quart of milk will yield a quart of yogurt) making up to one half gallon per container.
2. Cover the jar with a towel or coffee filter and secure the cover with a rubber band. Do not put a lid on the jar, as the starter needs to breathe to culture properly.
3. Let the mixture culture undisturbed at room temperature degrees for 12-18 hours. In in cooler climates in winter warm milk slightly 70-77 degrees and wrap in a towel. It is important to pick a location that is naturally warm (e.g. the kitchen) and out of drafts (Using a pressure set to yogurt setting is an option)..
4. Once the yogurt is ‘set’ (when the jar is tipped, the yogurt should not run up the side of the jar and should move away from the side of the jar as a single mass), tighten jar lid and place the yogurt in the refrigerator to halt the culturing process.
5. When it’s time to make a new batch, place one tablespoon of yogurt from the previous batch in a cup of new milk and start again. Larger batches can be made (up to a half gallon per container) by maintaining the same yogurt-to-milk ratio. Yogurt from each batch can be used to make the next batch. Yogurt from batch A is used to make batch B, yogurt from batch B is used to make batch C and so on. To perpetuate the culture, be sure to make a new batch of yogurt at least once every seven to ten days. Waiting longer than one week between culturing, can weaken the culture and may introduce unwanted bacteria or yeast.
Add a Comment