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

1. Bring milk to room temperature
   Your milk should be around 18–24°C. Do not heat - Filmjölk is a mesophilic culture.
2. Add the live starter
   Place 4 tablespoons of live Filmjölk into a clean jar.
3. Add milk and mix gently
   Pour in the milk and gently swirl or stir to combine. Avoid vigorous shaking.
4. Cover with your elasticated cotton top
5. Ferment at room temperature
   Leave undisturbed at 18–24°C for 12–48 hours until set.
6. Warmer = faster fermentation
7. Cooler = milder flavour, longer time
8. Check for doneness
   Filmjölk should be: Lightly thickened (pourable), Mildly tangy, Clean and creamy (not sharp or sour)
9. 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