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Filmjölk starter culture | for home made yoghurt

9,99

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(1 customer review)

Our Filmjölk starter culture makes genuine Swedish Filmjolk of exceptional quality with traditional taste, consistency, and aroma. Our Filmjölk has a mild taste with just a slight tartness and a smooth custard-like consistency. No yoghurt maker needed.

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Description

Our Filmjölk starter culture makes genuine Swedish Filmjolk of exceptional quality with traditional taste, consistency, and aroma. Our Filmjölk has a mild taste with just a slight tartness and a smooth custard-like consistency. No yoghurt maker needed

What is yoghurt?

Yoghurt, also spelled yogurt, yogourt or yoghourt, is a foodproduct produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as yoghurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and characteristic tart flavor.  Cow’s milk is commonly available worldwide and, as such, is the milk most commonly used to make yoghurt. Milk from water buffalo, goats, ewes, mares, camels, yaks, and plant milk are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk and each type of starter produces substantially different results.

About our filmjölk yoghurt starter culture

Filmjolk yoghurt is a mesophilic yogurt with a mild, buttermilk-like taste that is uniquely Swedish. 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. It has, in recent years, gained world popularity much similar to Bulgarian yogurt.

Our Filmjolk starter makes genuine Swedish Filmjolk of exceptional quality with classic Filmjolk taste, thickness, and aroma.

This is an heirloom Filmjolk starter with live active bacteria, which means that you can reuse Filmjolk from your previous batch to culture your new batch, for as long as you wish.

Read more about Filmjölk on wikipedia.

Like yoghurt?

Check out our other yoghurt starters.

Filmjölk yoghurt starter culture is a mesophilic yoghurt

Please note, this is a mesophilic yoghurt type. So you need only room temperature to make it, no yoghurt maker is needed.

Content

  • 2 grams of heirloom mesophilic dry Filmjölk yoghurt starter culture
  • Meant for 4 L, but when treated properly enough for the rest of your life, check the instructions below
  • Produced in Bulgaria
  • Allergens: milk
  • Micro-organisms L. bulgaricus, S. thermophilus, L. lactis, Leuconostoc mesenteroides
  • Contents: milk, starter cultures

Why a dried starter?

  • dried starters have a long shelf life
  • easy to ship/take with you, also abroad
  • does not deteriorate due to transport
  • light in weight (shipping costs)
  • you can buy the starter even if you do not intend to make yoghurt immediately
  • you can save a part in case the quality of your fresh yoghurt deteriorates
  • after activation, the effect of dried yoghurt as a starter is identical to fresh yoghurt

Storage instructions

In the fridge or freezer. Save the dried yogurt starter in a Ziploc bag after use, or vacuum sealed. The starter is highly hydrophilic – if moisture gets into the package, the quality will deteriorate. Shelf life is at least a year in the freezer, but probably longer.

Activating your Filmjölk yoghurt starter culture

  1. Slowly heat a glass of sterilized, UHT, milk to 90 ° C while stirring.
  2. Remove the milk from the heat, pour it into a clean jar and let cool to 32 ° C.
  3. Add the starter and mix well.
  4. Close the jar and let it ferment at room temperature until set.
  5. It usually takes about 12-14 hours, but can take up to two days to set.
  6. Allow the yoghurt to cool down for at least another 6 hours in the refrigerator.
  7. You can now eat this 1 L batch yoghurt directly, and leave a spoonful fr the next batch, but it’s recommended to freeze it in ice cube bags as a ‘mother starter’. Each ice cube can be used as a starter for a liter of milk.

How to make filmjölk yoghurt yourself

  1. From now on you can use other types of milk as well: cows, sheep, goats, skimmed milk, whole milk, raw, etc.
  2. Mix an ice cube from your yoghurtstarter with about a liter of milk, stir several times until fully dissolved.
  3. Allow fermenting at room temperature until set.
  4. Allow the yoghurt to cool down for at least another 6 hours in the refrigerator.
  5. For a thicker Greek yoghurt, drain the yoghurt for a few hours in a clean handkerchief and colander.
  6. Enjoy

Tip

Sometimes a dried yogurt starter needs a second ‘fermentation round’ to get its full potential. This means using a spoonful of the first batch to start a second. The second batch will be better.

Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)

During this English subtitled workshop you will learn the theory and practice of making vegan cheesevegan blue cheese starter kits at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.

1 review for Filmjölk starter culture | for home made yoghurt

  1. Anonymous (verified owner)

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