Filmjolk yoghurt is a mild, drinkable yoghurt known for its creamy texture and slight tanginess. Our Filmjolk heirloom mesophilic culture is a traditional Scandinavian yoghurt that ferments at room temperature, making it easy to prepare at home. It ferments best between 20-26°C, with the optimum temperature being 24°C.
Our Filmjolk yoghurt starter culture is all you need to enjoy authentic Scandinavian yoghurt.
How to Make Filmjolk Yoghurt
Filmjolk yoghurt is a mesophilic culture, meaning it ferments at room temperature. Here's how you can make it:
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Prepare the Milk: Use good quality dairy milk. If using raw milk, you need to use it very fresh so the microorganisms in the raw milk don’t have time to multiply and outcompete those in the filmjolk. Otherwise you will need to bring your raw milk to the boil and cool down to room temperature.
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Add the Starter culture: Mix 1 tablespoon of Filmjolk yoghurt starter with 1 cup of fresh milk.
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Ferment: Leave the mixture at room temperature (20-26°C, ideally 24°C) for 6-12 hours until it has fermented and set. The warmer it is (up to 26°C) the faster it will ferment.
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Reculture: Reserve some yoghurt from your last batch to start the next one. One tablespoon of Filmjolk yoghurt will culture one cup of fresh milk at room temperature.
What Do I Receive with My Purchase?
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4 tablespoons of Filmjolk culture (or the equivalent dried if chosen)
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Recipe, instructions, and after-sales support
Key Benefits
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Authentic Scandinavian Flavor: Enjoy the traditional taste of Filmjolk yoghurt at home.
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Easy Fermentation: Ferments at room temperature, no special equipment needed.
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Probiotic-Rich: May supports gut health with beneficial probiotics.
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Versatile Use: Drink it straight, add to smoothies, or use in recipes
Important Note
- Milk kefir and mesophilic yoghurt should be kept apart. Do not mix utensils without thoroughly cleaning them, as these two cultures can cross-contaminate easily and require extra care to keep separate.
Please note this is a dried culture, shelf stable up to 3 months.
