Yoghurt eller filmjölk
Swedish Filmjölk is made from a special culture that makes a unique drinkable yogurt.
Cultured dairy has been around for as long as animals have been milked. There are actually quite a few nordic dairy ferments, from Icelandic Skyr which is actually more of a cheese to Finnish Viili similar to yogurt, but with a fuzzy cultured top like brie cheese.
Vad är skillnaden mellan fil och yoghurt?
My kids actually really love drinkable yogurt anyway, and often ask for a yogurt drink as a treat from the grocery store. The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid which means people who are lactose intolerant can tolerate it better than other dairy products. The acid gives filmjölk a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the final product.
The bacteria also produce a limited amount of diacetyl, a compound with a buttery flavor, which gives filmjölk its characteristic taste. There you have it. You can buy a feeze dried Filmjölk starter culture online , or you can just re-culture with existing Filmjölk. Where on earth are you going to find Filmjölk outside of the Nordics? Siggis, which makes a popular brand of Icelandic Yogurt, also makes a drinkable yogurt.
While yogurt is usually just one or two cultures, their Filmjölk includes the following active cultures:. Once you have the culture, either as a freeze-dried packet, or a store-bought bottle of Filmjölk with active cultures, the process for making drinkable yogurt is pretty simple. Start with about a quart of either raw or pasteurized milk.
Är filmjölk eller yoghurt nyttigast?
Most people choose pasteurized because it allows you to control the culture more carefully. The native flora, namely other mesophilic culture bacteria, have already been killed in the pasteurization process. Shake or stir it back in, or leave it there for a cream top version. Alternately, simply add the freeze dried culture to the milk instead.
Once cultured, you can drink the Filmjölk immediately if you like, or store it in the refrigerator for a few weeks. My kids like it with just a hint of sweet, so I add a teaspoon or two of our homemade maple syrup to their cups. Filmjölk can also be used in baking, in place of recipes that call for buttermilk, sour cream, or yogurt. This winter is going to be a winter of homemade cheese and traditional cultured dairy, and I already have nearly 20 pounds of cheese aging in the basement.
Clothbound cheddar, pepper jack, parmesan, and more. Recipes all coming soon. Another wonderful article! Can the cycle of reusing a starter be repeated indefinitely? Or does the starter eventually go bad? After mixing the culture into the warm milk it is filled in wide mouthed jars. Then I set the jars in a small box and wrap a thick towel around it.
This goes under the down cover into the guest bed and a hot water bottle is added. Worked all winter for me.
Homemade Drinkable Yogurt (Swedish Filmjölk)
Works for all. It saved me from having to buy an instapot. This recipe actually needs temperatures of degrees F, so no need to put it to bed. It can just be left out at room temperature. This would be to cold here during the winter.