NW Ferments Filmjolk Yogurt Starter

Make your own mildly tangy Filmjolk yogurt. Originally from Finland, this heirloom variety is mesophilic, meaning that it will culture at room temperature (70-77 degrees). No yogurt maker is required. Reusable- by reserving a bit from each batch, you can continue to make Filmjolk Yogurt indefinitely!

Pro-bacteria found: Lactococcus lactis, Leuconostoc mesenteroides, and diacetyl.

• 1 box contains 2 packets of Filmjolk Yogurt starter
• Non-GMO
• Gluten Free
• Refrigeration recommended

Mesophilic Yogurts culture at room temperature, 70-78 degrees Fahrenheit.  They don’t require the use of a yogurt maker, and are very easy to make.   Just mix your powdered starter thoroughly into your milk, cover with a breathable top (coffee filter or paper towel and rubber band), and allow to culture on your kitchen counter.  Within a day or two- voila! You have yogurt!  Our mesophilic varieties include Viili, Filmjolk, Matsoni and Piima.  Viili originates from Finland.  It’s mild and creamy, and has a bit thicker consistency.  Filmjolk is also Finnish, mildly tangy, and goes great with fruit.  Matsoni, also known as Caspian Sea yogurt, comes from the Caucasus Region. Matsoni is mild, custard-like, and works great for frozen yogurt.  Piima is from Scandinavia.  It has a bit looser set, and makes a great drinkable yogurt that is very popular in the Scandinavian region.

Both Mesophilic and Thermophilic yogurts are heirloom varieties, and come with two packets per order.  This means that by reserving a bit back from each batch (called back-slopping) as your next starter, you can continue to make repeated batches, and even share with your friends.  Save your second packet for later use.  The heirloom varieties make wonderful cow or goat milk yogurts.

For troubleshooting questions please reach out to NW Ferments at info@nwferments.com or by phone at 844-558-2752.

Ingredients

organic whole milk, live active cultures. Contains Milk. Made in a facility that also processes wheat, soy and dairy products.

Directions

You will need:

One quart canning jar or other glass jar, coffee filter or paper towel to cover jar, and elastic band to secure cover, wooden or plastic spoon, 2 cups milk (avoid ultra- pasteurized or UHT milk), 1 packet Yogurt starter culture (save 2nd packet in freezer for future use).

Activate your starter culture:

1. Put 2 cups milk in your jar.  Add starter packet and stir until well dissolved.  Cover with coffee filter & secure with elastic band.
2. Allow to culture at room temperature- 68 to 78 degrees is ideal.  Choose a draft-free spot, out of direct sunlight, where it won’t be disturbed.  Check after 12 hours to see if it has set (when set, it will be slightly gelatinous and will pull away from the side of jar when it’s tipped).  If not set, allow to culture for up to another 36 hours, checking every few hours.  When set, refrigerate for at least 6 hours.  Your yogurt is now ready to enjoy. Make sure to save some for your next batch.

Making the next batch:

1. Put 3 cups milk in a jar. Add 1/4 cup of your finished yogurt (always reserve some back for your next batch) and mix well.  To make larger batches, use the same ratio: 1/4 cup finished yogurt per 3 to 4 cups milk.
2. Allow to culture for 12 to 18 hours (faster than when activating starter). Check every few hours until set.  Larger amounts will take longer to set.  When set, refrigerate for 6 hours.

Your cultured yogurt can now be eaten as is, flavored with fruit and/or honey, or added to smoothies.  Remember to keep saving some back for your future batches.