Swedish fil mjolk is a yogurt drink not unlike Russian kefir that's not difficult to make yourself. All you need is a culture from G.E.M. Cultures, 30301 Sherwood Rd, Fort Bragg, CA 95437, 707 964 2922.

It's a pro-biotic that grows at room temperature and has admirable effects upon troublesome guts. Like making yogurt, you don't need any special equipment. You just mix the starter according to instructions into the room temperature milk, making the next batch from a measure of the one before. Send a self-addressed envelope for a catalog.

Because it cultures at room temperature just sitting on the counter, you can culture pretty much any milk from cow or goat milk to rice, soy, coconut and almond milk.

If you grow the culture in table cream or half-and-half, you'll get a wonderful crème fraiche. Line a sieve with a double layer of paper towel and pour the crème fraiche in to drain and the result is a rich cream cheese.

Posted on Thursday 07th January 2010 in Far North, Dairy, Information

3 Comments

1. Jill

   I REALLY ENJOY FIL. WOULD LIKE TO KNOW WHAT STRAINS ARE AVAILABLE IN IT. iS IT ACIDOPHOLUS, BIFIDUS, OR WHAT?

2. Julia Watson

   I'm not a nutritionist but as I understand it, it's made by fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides. The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid. The acid makes the proteins in the milk, mainly casein, coagulate. The taste - slightly sour - comes from a small quantity of diacetyl. It also contains probiotic bacteria like Onaka fil which in itself has contains Bifidobacterium lactis and Verum Hälsofil. That has significant quantities of Lactococcus lactis L1A. So it can fairly call itself a health-giving foodstuff providing 'good' bacteria to your system.

3. Diane

   If anyone has some cultures to share I would like to try some.Thanks,