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Angela –
Hi Ivo,
I also wanted to try your filmjolk as I had a culture years ago and it made the best “sour cream” like thick yogurt, and creamy and easy to make but I forgot to save some and I can’t remember what company it was since it was so long ago. I tried the Cultures for Health one but it wasn’t the same. Yours is good.
Thanks,
Angela
Geoff –
Hi Ivo
The Filmjolk was very enjoyable. Easy to make. Creamy with mild acidity. I can understand why it is such a hit in Sweden.
Thanks, Geoff
Jane –
Hi Ivo
I’m enjoying both the Filmjolk and the Vili yoghurts! I make both with sterilised UHT milk, using a heated yoghurt maker (temperature unknown, but it works fine) and strain them to the consistency of clotted cream before using. Both are delicious. They are also a good treat for my elderly cat, who seems to enjoy them when he rejects ‘proper’ cat food and treats. I assume that the fermentation reduces/removes the lactose and this may be why they are cat-friendly. I intend to experiment with coconut milk some time soon.
I also make your sirene occasionally. I find it a little salty for frequent consumption. More experimentation needed there!
Thank you for providing me with a very enjoyable hobby.
Jane
Joy Sinclair –
I am in the UK and experienced in making mesophilic yoghurts and have had starters from various different sources in the past. This filmjolk is the best I have ever had. It sets up thicker than any previous filmjolk yoghurt I’ve had previously and tastes so good; mild, not too tart or sweet and no cheesy flavour either. Very versatile and my favourite out of this and the viili, which I will also leave a review of. It’s unbelievably good value, too, especially when on offer, which is frequently. Honestly, give it a go, it’s worth trying at these prices!
Stephen –
I have bought from you in the past. I’ve seen a video were the lady was making mesophilic filmjolk and it was very thick and stringy all done at room temp. I’ve tried buying several cultures from the web (not yours yet) and they all were a disaster not even close to what was made in Finland.
I use raw organic milk and preheat it and then cool it to 24C
Andy –
Very easy to make. I just followed the guidelines on the packet.
Sid –
I’m from Sweden and all I can say is congratulations for the best Filmjolk I’ve ever tried!
J J –
Ivo,
At this point I have tried 3 of the 4 new yogurt verities, and made a batch of the fourth (Skyr) which will be ready tomorrow morning. I have enjoyed all 3. They are somewhat
similar in that they are all kind of mellow and yet they are all different. It’s a taste one would never find in any store-bought yoghurt.
Bottom line: I love them all, and will continue to make all of them, along with the Rose, and the regular Bulgarian yogurt too.
You have a customer for life!
As a side note I converted the sourdough starter I got from you into a 100% rye starter. It is very active and has a wonderful aroma. It makes a great bread!
Nice work, my friend
Em –
I used to make dairy yogurt with villi, matsoni, and filmjolk starters from Cultures for Health. I use yours now.
Keti –
I’ve tried every single place online where I could get Filmjolk starter. Nothing compares to yours. I just bought 10 packs