How to Make Filmjolk Yogurt

 

Filmjolk Yogurt has a unique flavor, almost cheesy, that makes it a great one to eat with fruit, as well as a super replacement for buttermilk.

This video demonstrates how to make Filmjolk Yogurt using yogurt from a previous batch as starter culture.

When getting started with our freeze-dried Filmjolk Yogurt Starter, please begin by following the instructions on activating the Filmjolk Yogurt Starter, included with your culture.

 

 

Making Filmjolk Yogurt

 

Reusable or Heirloom Mesophilic or medium-loving cultures such as the Filmjolk Yogurt Starter work at 70-77ºF. These yogurt starters culture on the countertop at room temperature. 

Nearly any type of dairy milk will make yogurt. The milk can be raw or pasteurized. Information and tips on Choosing Milk to Make Yogurt, as well as special considerations for Making Raw Milk Yogurt, are available. Avoid ultra-pasteurized or UHT milk. 

It is important to make a new batch of yogurt at least every 7 days to keep your cultures strong. Always use the freshest batch of yogurt as starter.

 

Ready to Use Filmjolk in Recipes?




                                                
   
Blackberry Yogurt in Ramekin

 

Related Articles, Videos & Recipes:

 

Related Products:

Filmjolk Yogurt Starter
Filmjolk Yogurt Starter
Yogotherm Yogurt Incubator
Yogotherm Yogurt Incubator
Waterproof Digital Thermometer

Waterproof Digital Thermometer

Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 150,000+ other health-conscious readers
  • We never share your information!
first name last name email address