Filmjölk
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Filmjölk
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Filmjölk, also called fil, is a traditional dairy product from Sweden and common throughout the Nordic countries.
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Ingredients
- 4 cups pasteurized milk , between 3% and 5% fat
- ¾ cup filmjölk , plain or flavored as desired
- ½ cup whipping cream , optional, very cold
Equipment
- Cheese cloth , with elastic
- Electric whisk
Instructions
- Heat the milk to a temperature between 185 F and 195 F (85°C and 90°C). Above all, it should not boil.
- Place the saucepan in a large bowl filled with ice and bring the milk to a temperature of 72 F (22°C).
- While the milk is cooling, whip the whipped cream until firm.
- Stir the filmjölk into the milk and add the whipped cream.
- Divide the mixture into bowls or glass jars, cover with a cheese cloth with elastic and place at room temperature for about 15 hours or until the filmjölk has solidified.
- To check, tilt each container slightly and, if the consistency of the mixture holds together, it means it's ready.
- Then place in the refrigerator and serve very cold.
Notes
- After about 6 hours in the refrigerator, the filmjölk can be consumed, but, before consuming it, remember to save a little culture for a possible future preparation of this recipe. For the preparation of larger quantities, use the following proportion: 1 tablespoon of culture for 1 cup (250 ml) of pasteurized milk between 3% and 5% fat. The filmjölk can be kept for a few days, well covered, in the refrigerator.
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