Filmjolk Yogurt Starter

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$12.99


Filmjolk Yogurt Starter

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Our Filmjölk yogurt starter is an heirloom yogurt with a flavor reminiscent of cheese and a custard-like texture. Popular with kids! Enjoy as yogurt or use as a mild buttermilk substitute.

  • Each box contains 2 packets of yogurt starter.
  • Activate 1 packet using 1-2 cups pasteurized milk; store 2nd packet in the freezer as a back-up.
  • Reusable heirloom starter recultures from batch to batch indefinitely.
  • Instructions for using this culture may be found here.
  • Cultures on the countertop at room temperature (70º-77ºF).
  • This culture is also suitable for use with raw dairy milk or non-dairy milk, with special care.

 

Ingredients: Organic milk, Live active bacteria (Lactococcus lactis and Leuconostoc mesenteroides).

This product contains no GMO ingredients.

Shipping Information and Shelf-life: Our Filmjölk starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture. The starter keeps

  • At room temperature (68° to 77°F): 3 to 4 months
  • In the refrigerator (40° to 45°F): 9 months unopened
  • In the freezer (0° to 25°F): 12 months unopened

 

Due to recent changes in manufacturing processes, the weight of the item that appears in the photo may differ from the actual weight of the item received.

Allergen Information:

Contains dairy. Packaged in a facility that also manufactures products made with wheat, soy, eggs, nuts, and fish.


Questions on Filmjolk Yogurt Starter

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  • From Meagan at 11/25/2011 10:12 PM
    • Are we able to freeze our mesophillic yogurts? I have too much raw milk on hand and need to use it up soon. I was hoping to be able to make large batches of my Filmjolk to freeze for later use. Perhaps make some yummy fruit flavored frozen yogurt?
    • Yogurt can make great frozen desserts, or you can freeze it in small quantities (like ice cube trays) to use in smoothies. Some people do freeze yogurt to store for later use in culturing, but we recommend frozen yogurt be used within a couple of weeks for reculturing purposes. If you are using raw milk with a mesophilic culture, see here to maintain a pasteurized mother culture to keep your Filmjolk going: http://www.culturesforhealth.com/make-mesophilic-raw-milk-yogurt/
    • Do you find this question helpful?  Yes   No
  • From Newbie at 5/4/2012 3:09 AM
    • I read the directions for making this, but it did not say if the temperature of the milk at the beginning is important. Obviously, when I get storebought milk it is cold and it's stored in the fridge. Do I stir the starter directly into the cold milk and just let it naturally warm to room temperature as it sits, or do I warm it to room termperature before starting?
    • Although room temp might make it easier to fully incorporate the culture into the milk, cold milk works just fine.
    • Do you find this question helpful?  Yes   No
  • From Michael Smith at 5/16/2012 12:29 AM
    • Is there a website that you may know of that would provide some instruction on how to maintain a mother culture over a long period of time? That would be great.

      I used to live in Sweden and the taste of filmjölk is very distinct and its consistency is unlike any other related product. Fil as it is commonly called is one of my favorite dairy products! Thanks for providing such great products at your online store. This is great and I'm incredibly excited that this is now available in one way of another in the United States. I'm so happy I just want to explode with filmjölk!!!
    • The instructions that come with our Filmjolk culture show you how you can, with care, maintain the mother culture for an indefinite period of time. You can also read here on how to do this: http://www.culturesforhealth.com/make-mesophilic-raw-milk-yogurt/ We're glad you enjoy this unique yogurt!
    • Do you find this question helpful?  Yes   No
  • From Adam at 6/26/2012 10:44 PM
    • Can Filmjolk be used to successfully ferment vegetables?
    • The whey from filmjolk should be fine for fermenting vegetables. Just use it like any other whey.
    • Do you find this question helpful?  Yes   No
  • From Adam at 7/17/2012 2:41 AM
    • If I live in a colder area (60F), will my culture start and maintain itself fine at the colder room temperature?
    • The ideal temperature for culturing mesophilic starters is between 70 and 78 degrees. Below 68 degrees, the culture is likely to remain dormant, with little or no culturing occurring.
    • Do you find this question helpful?  Yes   No
  • From beth at 11/12/2013 11:09 PM
    • I have been buying filmjolk ready to drink at the store and the label lists ten different strains of live cultures. I noticed that this lists only two? So will I get the same results with this?
    • We do not test our cultures for the exact strains, but the two listed are what you can generally expect. We cannot comment on our filmjolk having a similar effect on you as what you are used to with the store filmjolk, as that is best answered by a medical or nutritional professional who knows you best.
    • Do you find this question helpful?  Yes   No
  • From Jannike at 11/15/2013 8:13 PM
    • From the picture it looks like this is a 16 ounce (one pound) packet. How much do you need to make a batch of filmjolk? How long will the remaining powder last?
    • The package is 0.16 oz. (4.5 grams), not 16 oz. The entire packet is used to culture 1 quart of milk; two packets are included in each box. You then use a portion of the finished yogurt to culture the next batch. Once activated and with care, this culture is reusable indefinitely.

      *Note: There was a packaging change for all orders shipped beginning September 1, 2013. New packaging contains enough starter culture to activate 1-2 cups of milk.
    • Do you find this question helpful?  Yes   No
  • From Chris at 4/1/2014 8:41 AM
    • I have seen Filmjolk compared to Icelandic Skyr, which is made with skim milk, as are some of the store brand Filmjolks. Will this culture work in skim milk, and will it be reusable in the long run to make new batches?
    • Skim milk will generally result in a thinner yogurt, but the culture is reusable in any fat content of dairy milk.
    • Do you find this question helpful?  Yes   No
  • From Teresa at 4/22/2014 7:55 AM
    • Can I freeze the mother culture so that I only need to make a new one every few weeks, or would this hurt the culture?
    • A portion of the mother culture can be frozen for up to a few weeks. Because the bacteria will degrade over time, we recommend freezing 3 to 4 times the amount you will require to make a new batch and limiting freezing to no more than a few weeks. Thaw frozen mother culture before using. It may be necessary to use more mother culture than normal after being frozen for more than a week.
    • Do you find this question helpful?  Yes   No
  • From Andrew at 6/29/2014 6:48 AM
    • I live in a tropical country. Is Filmjolk able to ferment at higher temps? How does it behave?
    • Filmjolk requires 70-77ºF for culturing. At higher temperatures, the yogurt bacteria will not be able to culture the yogurt properly, and the result may be a lumpy yogurt, separated curds and whey, and/or strong aroma and flavor. The culture’s ability to propagate indefinitely will also be compromised.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

I love your products and web site. Review by Pam
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I found the starter arrived timely and with good instructions to get started. I use goat milk and had great results.

(Posted on 10/28/2014)

Filmjolk culture didn't work for me Review by levlamb
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I attempted to culture using 2% pasturized (not ultra pasturized). After 48 hours, the initial culture finally started to set. When I then added to more 2% after 18 hours it didn't set. When I tried the mother culture it tasted bitter. Would not try again since this ended up being an expensive experiment between the culture and the organic milk. I also have the Villi culture, but I am reluctant to try it since I might experience the same problems.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments.

(Posted on 10/14/2014)

Super easy to make, easy to digest, pleasing to my Swedish exchange high school student Review by Grace
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When our 17 year old Swedish exchange student came to live with us for 10 months, he was really home-sick for yogurt, the kind he grew up with. The fancy grocery stores in the San Francisco Bay Area had only non-fat Filmjolk, which was not acceptable to this student-athlete. Thank goodness we found Cultures for Health!

(Posted on 9/5/2014)

Nice yogurt Review by W.L.
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I think I like this more than the matsoni yogurt because it is milder and less tart. Excellent yogurt and so easy to make. Both are great products, I just prefer this one for eating plain as is and use the matsoni for smoothies, dressings, etc. Highly recommend!

(Posted on 7/23/2014)

Mild, pleasant flavor Review by omykle
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This culture makes a delicious and rather mild tasting yoghurt. In regular, pasteurized whole milk it makes a nice, firm yoghurt. In raw whole milk the yoghurt comes out a little more liquidy, but with an even better flavor I think.

(Posted on 7/19/2014)

Not so great... Review by petcat
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I must admit the one good thing about filmjolk is that it can be made with room temperature milk (unlike thermophilic cultures). It is a reliable culture and it works fast; however I have found the taste very bland (made with 2% milk). Not particularly worth the price, even on sale.

(Posted on 7/13/2014)

Drain it for a great "sour cream" alternative. Review by Crystal
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I love milking my goats, and finding unusual uses for the surplus; but I need sour cream regularly for the scones I make for my husbands breakfast. I tried thickening Kefir, but didn't get that right yet. (recipe anyone?) However, drained Filmjolk tastes so similar to sour cream and works in the recipe! Yippy! Another step towards independence from the grocery store!

(Posted on 6/18/2014)

Easy to Use and smooth taste with great fermented benefit. Enjoy in smoothie Review by golden petal
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Great flavor made with organic lowfat milk

(Posted on 6/3/2014)

Good Product Review by Kajsa
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Since we moved from Sweden to the USA years ago I always missed filmjölk. So when my daughter showed me this site I thought I would give it a try. I was pleasently surprised how easy and good it tasted. It does not taste exactly like filmjölk but close enough.
Thank You for a product that I can make and enjoy from home.

(Posted on 5/22/2014)

Authentic Review by UC
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I was born and raised in Sweden, and ths starter is the closest thing to filmjölk I have had outside of the Nordic countries.

Not that it matters, but filmjölk is Swedish (fil is viili in Finnish), so I had to smile when you say that this is a Finnish product.

(Posted on 5/14/2014)

my kids love this yogurt Review by ania
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Easy to make, very mild comparing to kefir.

(Posted on 12/23/2013)

Variety of uses Review by Dan
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The unique properties of this yogurt allow it to be used for many purposes other than just a plain yogurt. It seems to prefer the cooler side of temps and is great as a buttermilk substitute or just drank as is (all you have to do is shake it up in it's jar). It makes an incredible sour cream when cultured into heavy whipping cream. Take your cream, salt it to taste, culture it and let it finish, incredible result similar to the heavy Mexican Vera Cruz style - super ropey texture almost like honey after being stirred. You will never buy sour cream again after trying this one.

(Posted on 2/15/2013)

Good Product, but.. Review by freelancer
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This is a good kind of fermented product to try a few times. I have tried Villi, FilmJolk, Piima, and of course Kefir as well. In the end, simple Thermophilic Yogurt beats all these products hands down over the long term.

(Posted on 5/16/2012)

my favorite mesophilic yogurt Review by jasonbaker@herzeleid.net
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Of all the mesophilic (can make at room temp) yogurts, this is by far my favorite . Very versatile , great in smoothies, to cook with, as a salad dressing base and makes great yogurt cheese. The subtle cheese-like flavor really gives the flavor more character without being overwhelming or undesirable . So easy to make and maintain too !

(Posted on 3/29/2012)

The very best yogurt Review by swedishsweetie
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This summer I remembered my Swedish grandmother making filbunk (sp) in a bowl on her cupboard when I was a child. I have been making filmjolk since I found this website. Although it is quite different than my grandmother's yogurt, it is delicious. My sister and her children now eat quantities of it as well. It is so easy to make. This winter I have found that putting the jars, covered with 2 towels, on baking sheet on my cable box for approximately 22 hours makes the finest yogurt I have ever made. I heartily recommend it to anyone.

(Posted on 1/17/2012)

Wonderful Filmjolk Review by JollyJen
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Filmjolk is delicious and exceptionally easy to make. It has a mild, ever so slightly tangy flavor and a lovely delicate texture, which my children appreciate. I use filmjolk every day. It's great for homemade muesli. It is very nice with some fruits, nuts, maple or honey, and I've even been able to use filmjolk with some jam or lingonberry preserves as a dessert for my children. I have a nice dessert trick for filmjolk. I mix a little coconut oil with an equal amount honey. When you pour cold filmjolk on this, it will harden the mixture. Then, you can break the mixture apart with a fork, making lovely honey chips in the filmjolk. I highly recommend this product.

(Posted on 5/5/2011)

Now a Staple In My Kitchen Review by Tracebooks
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I really agonized which cultures to try first. My youngest loves yogurt and was eating a large container of it each week all by herself. I was buying large ones because individual servings weren't very cost-effective with as much as she was eating. She was 5 when this was the case.

Last summer, I got some fil mjolk culture here. It cultured easily, and even though it was not the same as the Greek yogurt she'd been eating, she loved it! It's a bit like drinkable yogurt. She started drinking around a quart of it a day, all by herself! I usually put honey in it or berries, or a little flavored stevia drops.

Mid-summer, my fridge died, and I lost my starter culture. My older daughter, 11, cleaned up the kitchen afterwards and I thought I'd lost my powdered culture as well.

We tried piima and fiili for my younger daughter, but she really wasn't very enthusiastic about them.

Last week, when looking through some rarely-used cannisters, I found the other half of the dried powder starter! Tonight I'm starting the pure starter. My 6-year-old is looking forward to having her fil mjolk again by this time tomorrow. Had our fridge not died, I'm sure the original pure starter would still be going strong.

(Posted on 3/22/2011)

Love this starter! Review by Carriek
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Super easy to make, perfect for smoothies, separates easily into whey. Tart, refreshing flavor. I've had this culture going for almost a year now, with no change in flavor or consistency.

(Posted on 3/15/2011)



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