Filmjölk Yogurt Kit

Discover the gentle, traditional taste of Filmjölk (also spelled Filjölk ) - a Scandinavian-style cultured yoghurt known for its mild tang, creamy texture, and easy fermentation.

Unlike heat-loving yoghurts, Filjölk is a mesophilic yoghurt, meaning it ferments happily at room temperature (ideally at 24°C for best results). This makes it ideal for beginners and anyone wanting a simple, fuss-free way to make probiotic yoghurt at home as no yoghurt maker or heating is required.

Filmjölk produces a smooth, pourable yoghurt with a clean, lightly sour flavour that’s less acidic than Greek-style yoghurt. It’s delicious enjoyed on its own, with fruit or honey, stirred through smoothies, or used as a cultured milk for baking and savoury dishes.

Each culture contains a balanced blend of beneficial lactic acid bacteria that support gut health, digestion, and microbial diversity when consumed regularly. Why you’ll love Symbiota Filmjölk

- Mild, creamy Scandinavian-style yoghurt
- Ferments at room temperature (22–26°C)
- No heating or yoghurt maker required
- Naturally probiotic and live cultured
- Easy to reculture again and again
- Ideal for beginners and families What you receive:

- 1 Symbiota Glass Jar
- 1 Stainless steel lid
- 1 Elasticated cotton top
- Live or Dried culture
- Instructions and after sales support How to Make Filmjölk with a Live Starter (dried instructions supplied if purchasing dried) What you’ll need

- 4 tablespoons live Filmjölk yoghurt (with active cultures)
- 1 litre fresh milk
(full-fat works best; cow, goat, or A2 milk all work well)
- Clean glass jar
- Elasticated cotton top Step-by-step instructions
- Bring milk to room temperature
Your milk should be around 18–24°C. Do not heat - Filmjölk is a mesophilic culture.
- Add the live starter
Place 4 tablespoons of live Filmjölk into a clean jar.
- Add milk and mix gently
Pour in the milk and gently swirl or stir to combine. Avoid vigorous shaking.
- Cover with your elasticated cotton top
- Ferment at room temperature
Leave undisturbed at 18–24°C for 12–48 hours until set.
- Warmer = faster fermentation
- Cooler = milder flavour, longer time
- Check for doneness
Filmjölk should be: Lightly thickened (pourable), Mildly tangy, Clean and creamy (not sharp or sour)
- Refrigerate
Chill for at least 4–6 hours. This thickens the texture and slows fermentation. Ongoing reculturing

- Reserve 1–2 tablespoons from each batch to start the next one
- Use 1 tablespoon per 1 cup of milk
- Best results if recultured every 5-7 days
- If the yoghurt becomes thin or overly sour, refresh with a new starter Troubleshooting

Too thin?

- Ferment longer
- Use full-fat milk
- Use only 1-2 tablespoons starter per 1 cup of milk

Too sour?

- Shorten fermentation time
- Ferment in a cooler spot

Separated whey?

- Still safe — gently stir or reduce ferment time next batch Storage & shelf life

- Keep Filmjölk refrigerated
- Consume within 7–10 days
- Always start new batches from the freshest yoghurt