~ Our Favorite Dairy Culture, Light With a Mild Hint of Cultured Taste ~

Fil Mjolk Dairy/Soy Starter Culture - Organic Grown
Fil Mjolk Dairy/Soy Starter Culture - Organic Grown
Item# filmd_01
Availability: Usually ships in 3-4 business days

~ Product Description ~

Fil Mjolk Dairy/Soy Starter Culture - Organic Grown
Fil Mjölk is a cultured milk drink that has a clean and mild flavor, similar to cultured buttermilk. We like the taste of this one the best over the Kefir culture, which has more of a tart sharper taste.

At breakfast buffets in Sweden, it is served from a large bowl with a ladle and is found for sale in every store that sells dairy products. Each culture becomes the starter for the next, then the next, etc. Any pasteurized milk from nonfat to half 'n half may be used.

Dairy Fil Mjölk starter and soy milk makes a rich cultured soy drink. Directions for the the Fresh Fil Mjölk Starter explain the easy, moderate room temperature culture method, how to keep a starter going, some simple soft cheese recipes, and a soy milk variation.

Also known as Crème Fraiche or European Clotted Cream if made with half 'n half;
a close relative and good substitute for Piima.

Great Products! Received fresh culture which was ready very quickly. Nice and strong. Much better than the dry one I bought a few years back from Cultures for Health. Linda J., MD, USA

From Wikipedia , the free encyclopedia

'Fil' is the common Swedish word for several kinds of fermented soured milk very common for breakfast or lunch in the Nordic Countries. Fil is similar to yoghurt or kefir, but is fermented by different sets of bacteria that give slightly different taste. Fil contains living bacteria and has a stabilizing effect on the stomach and intestines. It is usually bought in 1-litre packages. The most common kind is fil mjölk, soured by different kinds of bacteria from the species Lactococcus (a subspecies of Streptococcus) and Leuconostoc. The metabolism of the bacteria gives the slightly sour taste. They also cause the proteins in the milk, mainly casein, to coagulate and make the milk thicker.

Fil is eaten in the same way as yoghurt, usually from a bowl using a spoon. It can be drunk from a glass, but is a little bit too thick for this to be common practice. Being slightly sour, many people add some sugar, jam, applesauce, cinnamon or berries. Cereals, corn flakes or muesli are often used in it. In northern regions of Sweden, crushed crisp bread is sometimes put into it.

Filbunke is a kind of fil made in small bowls. It is made from heated and then cooled milk, usually with some cream in it. The cream, if added, forms a yellowish layer of sour cream on top.

Since the 1980s, a proliferation of types of soured milk has appeared in the shelves of Swedish grocery stores; variations include fil with different fat content (usually less), fil already flavored with fruit, vanilla, or honey. Also, types of fil with bacteria are considered extra healthy and can also be found in other countries, notably Japan.

Another Swedish soured milk product is långfil with a taste similar to fil mjölk, but a very long and almost elastic texture. The bacterial flora of långfil is similar to fil mjölk, but also contains Lactococcus lactis which puts carbohydrates such as sugars together to long chains, polysaccharides, which cause the long consistency. Långfil is a dying product, gradually disappearing from stores' shelves.

In the old days when people made their own fil, the bacteria were usually transferred from one batch of fil to the next by adding some old fil to the new batch. Sometimes also leaves from a plant of the genus Pinguicula were added. This plant has enzymes that degrade proteins, which makes the milk thick. Some people today say that the importance of these plants was always minor, and that it was the bacteria that did the main job. These days it is more difficult to make new fil without adding bacteria separately, since the milk is pasteurized."

We only use local organic milk from happy cows to make our cultures. A culture will last for years with proper care. Soymilk compatible!

How to Make Fil Mjölk: As a mesophilic yogurt culture, this yogurt starter cultures at room temperature. To make a batch of homemade yogurt, the yogurt culture is simply added to milk, stirred, and then allowed to culture on the counter before being placed in the refrigerator.

This yogurt culture can be serial cultured: a small amount of homemade yogurt from the current batch is reserved to inoculate the next batch of homemade yogurt. With proper care, the Fil Mjölk yogurt culture can be used to make homemade yogurt indefinitely. Just save some of the last batch as a starter for the next batch.

Our yogurt starter is maintained on organic cows milk, packaged and shipped fresh to you. We send enough starter to get you making you own culture, plus some for a backup.

Ingredients: - Organic milk, live active cultures. - This product contains no GMO ingredients. - Gluten-free

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PLEASE NOTE: While most cultures will arrive in good condition with USPS 2-4 Priority Mail, during the summer months, we recommend shipping these dairy cultures with USPS Express Mail.

Note: To maintain fresh and viable cultures, we will ship this culture starter out on
Mondays or Tuesdays only.

Now you can enjoy an endless supply of fresh yogurt without ever having to buy another thing, except milk. This culture requires no heating or cooking in its production. Each item contains about 2 oz of liquid dairy starter.

Disclaimer: Although many of the cultures from this site have a history rich in tradition and folk wisdom, they have not been evaluated by the F.D.A. Some statements made or products sold through this web site, have not been evaluated by the F.D.A. They are not intended to diagnose, treat, cure, or prevent any disease. Please consult your health care professional or herbalist before using any products.

Last Update 02/2018