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Arie C. J. Cornet –
Dear Ivo,
Thank you for your email, I came to Filmyölk as a yoghurt after my radiation treatment ( throat cancer ) and found it helped to smooth the throat, but when I went to Europe for a holiday I could not get there the same as the one I got in Australia so I started this Filmyölk which I actually found better.
So upon coming back to Oz I ordered this Filmyölk starter from you and hope to enjoy it.
Friendly Greetings,
Arie C. J. Cornet
Dan MacL –
I’m very happy to learn that I can get filmjölk again. I learned to love it when I lived in Sweden decades ago, but didn’t think I could ever get it in the US.
The first several batches of the filmjölk were the right thickness and tartness.
Thanks,
Dan MacLeod
Milford, PA
Jim –
Everything is fine. Great product.
Sylvia –
Just received my order. Everything is fine.
Robert H –
Hello Ivo:
I bought the starter from you because the price seemed reasonable. I hope in the future you can give me more discounts!
I like all clabbered milk, yogurt, kefir, and filmjolk.
I hope I can conduct business with you again in the future! Since I am a small farmer, keep sending discounts for the starter to me in the future. Thank you for your fine service!
Robert. Hoffman
Hilkka –
Hello Ivo,
So far I have only had time to make the Bulgarian yoghurt and the Swedish filmjölk.
Today I am making the yoghurt for third time (using yoghurt I made from the first bag), and the yoghurt turns out absolutely wonderful! Actually, this last time I had made it, I forgot the jars in the oven when I turned the oven on in order to bake something, and to my shock only discovered it when the oven temperature had gotten to some 300 or more! The yoghurt was not very warm yet, and I cooled it first in waterbath, then put them in the fridge, and the yoghurt turned out thicker than ever!
I know how the filmjölk is supposed to be (same product as in Finland, and also Finnish viili, and other Nordic milk products), as I come from Finland, and have lived in Denmark and Sweden for long before moving to the USA. That is also why I was thrilled to find your website!!! I look forward to trying the other of your products.
Kind regards,
Hilkka
Erica –
Hi Ivo,
Hope all is well! Thanks for providing such amazing selection of heirloom cultures 🙂 I can’t wait to try them all.
I experiment with fermentation with different yogurt strains, sourdough, nattō, etc. I study them for their survival abilities and transformation of food. The microbial world is fascinating to me, that’s why I buy yogurt cultures. I do not buy store bought as the commercial yogurts have limited strains selected for long term storage on the shelves.
Have an amazing day and I’m looking forward to receiving my Nordic speciality combo!
Erica
Sally –
Hi Ivo,
we are in the process of trying to find a small place to call home.. With prices at they are it’s taking alot longer than we thought so we are holled up in a small caravan, working full time, I still have all your starters in the small van freezer and sourdough in the fridge. I have been making one of your Yoghurts though and it is still going.
Hope to be able to use them all soon!
you are a great company!
Warm regards
Sally
Joseph –
I’d like to make room-temperature yogurts that are easy to prepare.
I tried a sample of one of your mesophilic starters before (filmjolk) and it was great.
I love your yogurt starters but haven’t had time to pasteurize milk recently and have been buying commercial Greek yogurt.
Marie –
Hi!
Love them! A bit too much actually. I just ate a litre of greek yoghurt 🙊
I am still playing around with quantity and time as I use raw goat milk.
You know what would be amazing? A little 1.5g measuring spoon 🙂
Thanks!
Marie