Filmjolk starter culture produces high-quality filmjolk with a traditional consistency, taste and aroma. Our filmjolk culture gives a mild taste with just a hint of acidity and a smooth, custard-like consistency. You can also make filbunke, the fancy luxury cousin of filmjolk, with this starter culture (recipe coming soon).
Filmjölk is a mesophilic product, which means you can make it at room temperature. Each package contains a loose powder mixture that is easy to measure out using the measuring spoon provided. And because this is a freeze-dried culture from filmjölk with live active bacteria, it means you can reuse filmjölk from your previous batch to cultivate your new batch, for as long as you like.
Making filmjölk
Tools you will need:
Aktiverar din starter:
- Heat a cup (200 ml) of milk to 24°C. If you are using raw or pasteurised milk, boil it and allow it to cool to 24°C.
- Add the culture to the milk and stir until dissolved. Please do not whisk, as this will cause air bubbles to form in the milk, which will slow down the incubation process.
- Cover the jar with a cloth to keep the milk clean from dust and airborne particles.
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Leave the milk for about 24 hours and then check if it has set. You can see this if it separates slightly from the sides of the jar when you tilt it. Some mesophilic yoghurts may look messy, but you will clearly notice that a change in consistency has occurred.
- If it has not set within 24 hours, leave it for an additional 2-4 hours until it sets. This depends on the ambient temperature and other conditions.
- You now have an active mesophilic filmjölk starter, which you will use as a starter culture in the next step.
Making the filmjölk/filbunke:
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Add 50ml (1/4 part) of your activated culture/starter culture (which is the result of the previous step) to 1 litre (can be up to 4 litres if you use everything) of milk. Do this in a single container so that the entire starter culture can be mixed evenly with all the milk. The milk can be at room temperature or straight from the refrigerator.
- Stir gently until the active culture is completely dissolved. Please do not whisk, as this will cause air bubbles in the milk, which will slow down the incubation process.
- Pour the milk into the jar/container (we think 1 litre or 3/4 litre Weck jars work best).
- Cover the jars again and leave them at room temperature for 12-48 hours until the jam has developed. We use snap-on lids on the Weck jars, which can be used over and over again.
- Please note that the file will set faster if your environment is warmer, so you should check it after 12 hours and then check every 2-4 hours (do this at the beginning to build up experience) to ensure that it has set. As in the previous step, you can see this when it separates slightly from the sides of the jar when you tilt the jar.
- Some mesophilic yoghurts may look messy, but you will clearly notice a change in consistency. Keep in mind that mesophilic yoghurt is naturally thinner than thermophilic yoghurt, so be prepared for a viscous or more 'slimy' consistency.
- Transfer it to the refrigerator and store it there for at least 2 hours before eating, as this will help it thicken and improve its flavour.
You can use a spoonful of the previous batch to make more filmjölk (within 3 days so that the culture remains viable) or freeze filmjölk in ice cube trays or bags as a starter for your next batch of filmjölk.
Njordstorps startkulturer är ren frystorkade kulturer utan konstige ingredienser. Du kan framställa sats efter sats med den yoghurt du har gjort efter första gången. Beroende på din hygien kan det bli kontaminerat och om du upptäcker att smaken eller surheten blir annorlunda kan du börja om med kulturen du har kvar i påsen.
