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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?

How to Make Filmjolk Yogurt


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