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Filmjölk

Filmjölk, also called fil, is a traditional dairy product from Sweden and common throughout the Nordic countries.

Prep Time
15 mins
Cook Time
15 mins
Resting Time
15 hrs
Total Time
17 mins
Servings: 4 people
Calories: 103 kcal
Course: Dessert
Cuisine: Swedish

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

    Cup of Yum
  1. Heat the milk to a temperature between 185 F and 195 F (85°C and 90°C). Above all, it should not boil.
  2. Place the saucepan in a large bowl filled with ice and bring the milk to a temperature of 72 F (22°C).
  3. While the milk is cooling, whip the whipped cream until firm.
  4. Stir the filmjölk into the milk and add the whipped cream.
  5. 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.
  6. To check, tilt each container slightly and, if the consistency of the mixture holds together, it means it's ready.
  7. 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.