Finished Fil Mjolk Dairy Culture
Make your own fresh farmer
type cultured cheese with
Fil Dairy Starter
Fil Mjölk is a mesophilic culture, which means it cultures at room temperature. To make a batch of homemade yogurt, the Fil starter is simply added to milk, stirred, and then allowed to culture on the counter for the recommended time frame. Use a small amount of the current batch of homemade yogurt to make the next batch and so on.
- Glass jar with lid
- Whole milk (organic recommended), results will not be the same if skim or 2% milk is used.
- Amount of old Fil Mjölk culture
- Heating mat to maintain the correct temperature
1. Stir one tablespoon of yogurt from your initial starter batch into one cup of milk. You can make larger batches of yogurt by adhering to the same ratio of 1 tablespoon of yogurt to 1 cup of milk (e.g. adding four tablespoons yogurt to a quart of milk will yield a quart of yogurt) making up to one half gallon per container.
2. Cover the jar with a towel or coffee filter and secure the cover with a rubber band. Do not put a lid on the jar, as the starter needs to breathe to culture properly.
3. Let the mixture culture undisturbed at 70-77F degrees for 12-18 hours. It is important to pick a location that is naturally warm (e.g. the kitchen) and out of drafts (see above for ideas for keeping the yogurt in the proper temperature range).
4. Once the yogurt is ‘set’ (when the jar is tipped, the yogurt should not run up the side of the jar and should move away from the side of the jar as a single mass), tighten jar lid and place the yogurt in the refrigerator to halt the culturing process.
5. When it’s time to make a new batch, place one tablespoon of yogurt from the previous batch in a cup of new milk and start again. Larger batches can be made (up to a half gallon per container) by maintaining the same yogurt-to-milk ratio. Yogurt from each batch can be used to make the next batch. Yogurt from batch A is used to make batch B, yogurt from batch B is used to make batch C and so on. To perpetuate the culture, be sure to make a new batch of yogurt at least once every seven to ten days. Waiting longer than one week between culturing, can weaken the culture and may introduce unwanted bacteria or yeast.
1. Whole milk or cream makes the thickest yogurt. Yogurt made with low fat milk is likely to be thin. If a very thick yogurt is desired, fully cultured yogurt may be strained through cheesecloth or a tea towel and the resulting whey discarded or used in recipes.
2. Temperature is very important to successful yogurt making. Drafts from windows, air conditioners, etc. can affect the temperature where the culture is sitting. Warm parts of the house are generally best (e.g. the kitchen). If your house tends to be cooler than 70F degrees (consider if the temperature drops at night) then choose a spot that stays warmer. Warm spots often include on top of the refrigerator, a piece of electronic equipment (i.e. television, cable box, etc.), next to a computer, on a high shelf, or inside a dehydrator. Verify that the chosen culturing location is maintaining the proper temperature. Temperatures that are too low or two high, can damage the culture.
3. In cooler environments, the yogurt will likely take the entire time period (18/48 hours) to culture. Occasionally it will take bit longer. It’s okay to leave the yogurt to culture a little longer when necessary. Simply keep an eye on it and transfer it to the refrigerator as soon as it “sets” to stop the culturing process.
4. Be cautious of overly warm environment. Temperatures above 78F degrees may cause the yogurt culture to die. Fil Mjölk needs time to culture correctly and higher temperatures will speed the process to quickly. If the yogurt mixture separates into curds (solid mass on top) and whey (clear liquid underneath), this may be a sign that the culture was too warm or that culturing time was to long.
Culturing the yogurt to fast may not give the desired results and culturing to slow/to low of temperature may allow unwanted pathogens to enter into the culture and destroy the beneficial ones.
5. Cultured Fil will have a fuzzy layer over the top and this is normal part of the culturing process. See photo.
Cultured Fil Mjölk w/ Flowers
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