Filmjölk – Swedish Cultured Milk Starter
Fresh- ½ tablespoon in cream or milk, in a 125ml glass jar:
Dried culture, which travels better when going far.
Grown in regular single cream or pasteurised organic whole milk
Filmjölk is a traditional heirloom culture, to use with whole milk or cream. It makes a lightly sour delicate flavoured thickened product. It is perfect for dolloping or to use in similar ways as you would yoghurt. This isO one of my favourite cultures.
Information when receiving by mail…A jar of fresh or a teaspoon of crushed dried starter is enough to culture 250mls, you can then use one batch to make the next, eternally…
Store @ 5˚C until ready to make your first batch of filmjölk, if possible it is best to do this the day it arrives.
Best results will be had using whole organic non homogenized milk or cream.
Use all the starter sent and stir in 250mls whole milk or cream. Culture a few batches in quick succession, until the filmjölk is culturing within the expected time frame and tastes delicious.
The information for this product can be found in my book Ferment. Read and follow the instructions in Infuse page 142