Reagents and Equipment

A while back, I purchased a Filmjolk (Fil Mjölk) yogurt culture from Cultures for Health. Unfortunately, because of my surgery and recovery time, I wasn’t able to use it until now. I hope this yogurt works well, because it uses a mesophilic culture.  Mesophilic bacteria grow best at temperatures ranging from approximately 70° – 90°F (approx. 15°–40°C). That means that you can culture them at room temperature, without a yogurt maker. Since I don’t have a yogurt maker, this is really great.  Yay!

According to the Cultures for Health website:

Filmjölk is a soft custard yogurt originating in Finland. Generally less sour than yogurt, it makes an excellent substitute for buttermilk in recipes and tends to have a slightly cheesy flavor. It is excellent eaten alone, with fruit or makes a good addition to smoothies.

Filmjölk yogurt starter contains the following active lactic acid bacteria: Lactococcus lactis and Leuconostoc mesenteroides.

The first step in making Filmjolk yogurt is to activate the starter culture.  This is because it is freeze-dried.  It wouldn’t work well for making yogurt at this point.  To activate the starter, you mix some of the starter (e.g., 1/8-teaspoon) in 1-cup of milk.

Adding Dried Culture to Milk

I used organic skim milk because I will be making fat-free yogurt.  I know that may sound weird, but I have a milk fat allergy.  So I eat fat-free dairy products.  Also, fat-free yogurt is a good option when one is on a diet, like me.

Anyway, the next step was to stir the culture into the milk well.  This was kind of difficult, as the culture wanted to float on the top of the milk and not mix in.  I did my best.

Dried Culture Floating on Top of Milk

After that, I covered the jar with some paper towel and a rubber band. Cultures for Health recommends using a coffee filter, but we don’t have any right now.  I guess I’ll have to pick some up for this purpose.  I chose not to use my usual loose capping method as we seem to have a fruit fly circus in town.  Those suckers are so tiny, they could crawl up under the cap and into my culture. With the paper towel method, they won’t get in.

Ready for Incubation (at Room Temperature)

Now the yogurt culture will sit on the cupboard shelf until tomorrow.  I’m supposed to check it every six hours or so.  Hopefully, it will have started to thicken soon.   After it thickens, I can use some of it to start a new yogurt culture (for eating).  I’ll post how thing go over the next few days.

If you are interested in making your own yogurt from scratch, click on the Cultures for Health button in the sidebar or the banner below.  They have 11 different starters.  So, I’m sure you can find one that suits you.

Cultures for Health

%d bloggers like this: