Bacillus Bulgaricus Filmjolk Starter makes genuine Swedish Filmjolk of exceptional quality with traditional Filmjolk taste, consistency, taste and aroma. Our Filmjolk has a mild taste with just a slightly tartness and a smooth custard-like consistency.
Filmjolk yoghurt is a mesophilic yogurt with a mild, buttermilk like taste that is uniquely Swedish. Filmjolk has been consumed in Sweden for hundreds of years. It is very close to buttermilk – a tart fermented milk with a creamy viscous consistency that makes it perfect for drinking. It has, in recent years, gained a world popularity much similar to Bulgarian yogurt.
Our Filmjolk starter makes genuine Swedish Filmjolk of exceptional quality with classic Filmjolk taste, thickness and aroma.
Filmjolk is a mesophilic product, which means you can culture it at room temperature.
This is an authentic Filmjolk heirloom starter. Each pack contains loose powder mix, in perfect proportions, of the strains required to make the perfect Filmjolk. And because this is a heirloom Filmjolk starter with live active bacteria, that means that you can reuse Filmjolk from your previous batch to culture your new batch, for as long as you wish.
The starter contains lactic acid cultures isolated from natural sources in ecologically preserved areas in Sweden and Bulgaria. It is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is soy and gluten free.
Type: Heirloom Swedish Filmjolk starter. This means that you can make endless batches of Filmjolk, simply reusing your previously made Filmjolk to start a new batch.
Activity and Strength: 1 gram of starter contains at least 25 billion colony-forming unit (2.5 x 1010 CFU/g) of lactic acid probiotic bacteria strains.
100% potency guaranteed. 100% viability guaranteed.
Ingredients: Live active lactic acid cultures of Lactococcus lactis ssp. lactis, Leuconostos Mesenteroides, Lactobacillus Bulgaricus, Streptococcus Thermophilus.
The starter contains nothing more than the strains it is made of and a very small quantity of dried organic skim milk powder. It is the medium on which the strains grow and some of it gets packaged together with them. The milk powder is completely consumed by the bacteria during incubation so there is none of it in the finished product. See some more information about our lactose free and vegan starters.
Contents: This is an heirloom starter with freeze-dried live active bacteria.
Each sachet contains loose powder mix, in perfect proportions, of the strains required to make excellent Swedish Filmjolk. The exact amount of starter varies per pack and is indicated, in grams, under your selected pack size on the product purchase page. More information about various pack sizes and their contents can be found here.
Packaging: Aluminum foil pouches, sealed. 100% recyclable. Plastic free.
Label: Paper. 100% recyclable. Plastic free.
Details: 100% natural, No additives, Gluten free, Soy free, GMO free, Halal, Kosher.
Milk to use with: This starter is OK to use with dairy milk, non-dairy milk, vegan milk, basically any milk that you would like to turn into Filmjolk. It is excellent for yogurt drinks and for frozen yogurts too.
Nutritional Information: Available here
Lab test data: Available on request.
Industrial size option: Available on request.
Origin: Produced in Bulgaria.
Store the Filmjolk starter in the FREEZER.
Use by the date indicated on the label.
Bacillus Bulgaricus starters are shipped in sealed sachets.
Transporting the packs (i.e. shipping them to you) at ambient temperatures (even in the warmest climates) is perfectly OK and will not damage the live cultures. We use a freeze-dried process that keeps the strains alive and comfortable even during long trips in hot weather.
Once you receive your starter packs – pop them in the refrigerator or the freezer for best storage.
- 2+ years at around 0°F (-18°C) or lower (in the freezer)
- 1-2 years at around 40°F (4°C) (in the fridge)
- Up to 1 year at ambient (room) temperature.
Unfreezing the starter packs and freezing them again (e.g. when using only a portion) is OK to do, even multiple times.
We do not recommend splitting the Filmjolk starter because it contains a wider variety of cultures (i.e. cheese cultures) with different physical properties and using only a portion of it might result in imbalance of strains, and consecutively in an altered acidification profile or incomplete set (i.e. your yogurt might fail to properly turn out).
The packs are packaged and labeled with the grams they contain and the volume those grams make when used entirely in one go.
The packs are intended for single use, or their contents could be split for multiple use.
When you split the pack, take out as much as you need to make your yogurt, then reseal and refreeze the remaining starter for later. Make sure you store the sachets in a way that prevents moisture from getting in, i.e. well closed in a Ziploc bag or wrapped around and fastened with a rubber band.
When you split the contents of the pack and use less starter amount to make smaller volumes, keep in mind that you are also reducing the total amount of yogurt that you can make from the pack (read more on that here). Refer to this page to see the gram to Liters (gallons) chart and to find out how much starter to use for different volumes of milk.
How To Make Filmjolk
It is super easy to make Swedish Filmjolk using our Bacillus Bulgaricus starter. We have included two sets of instructions how to make Filmjolk:
- The traditional method for making Filmjolk – if you prefer to make your Filmjolk the conventional way, manually or with the help of a yogurt-making machine.
- A fail proof method for making Filmjolk – if you have difficulties getting good results with the traditional method or would like to get your results faster, try this fail-proof manual method instead.