Filmjölk - WikiHQ

right|thumb|220px| in a glass

(), also known as , is a traditional fermented milk product from Sweden, and a common dairy product within most of the Nordic countries. It is made by fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides. The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid, which means people who are lactose intolerant can tolerate it better than other dairy products. The acid gives a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the final product. The bacteria also produce a limited amount of diacetyl, a compound with a buttery flavor, which gives its characteristic taste.

has a mild and slightly acidic taste. It has a shelf-life of around 10–14 days at refrigeration temperature.

Overview

thumb|Old traditional small glass bowls for making filmjölk (filbunkeskålar), handmade from Bergdala glassworks, [[Lessebo Municipality]]

In the Nordic countries, is often eaten with breakfast cereal, muesli or crushed crisp bread on top. Some people add sugar, jam, apple sauce, cinnamon, ginger, fruits, or berries for extra flavor.

In Norwegian it is called () ('sour milk') or skjør/skyr but the official name is (). The drink is also popular in Latvian kitchens, where it is called , ('fermented milk' or 'sour milk') and can be bought ready from stores but is more commonly made at home. It can also be purchased and is popular in the neighboring country, Lithuania, where it is called or ('sour/fermented milk'). Due to its popularity, it can be bought in many stores alongside kefir.

Manufactured is made from pasteurised, homogenised, and standardised cow's milk. Although homemade has been around for a long time (written records from the 18th century speak of -like products, but it has probably been around since the Viking Age or longer), it was first introduced to the Swedish market as a consumer product in 1931 by the Swedish dairy cooperative Arla. The first was unflavoured and contained 3% milkfat. Since the 1960s, different varieties of unflavoured have been marketed in Swedish grocery stores. , a more elastic variant of was introduced in 1965; lättfil, with 0.5% milkfat was introduced in 1967; and , with 1.5% milkfat, was introduced in 1990.

In 1997, Arla introduced its first flavoured : strawberry-flavoured . The flavoured was so popular that different flavours soon followed. By 2001, almost one third of the sold in Sweden was flavoured . Since 2007, variations of include with various fat content, flavoured with fruit, vanilla, or honey, as well as with probiotic bacteria that is said to be more healthy, such as Onaka which contains Bifidobacterium lactis (a strain of bacteria popular in Japan) and Verum Hälsofil which contains Lactococcus lactis L1A in quantities of at least 10 billion live bacteria per deciliter.

In English

There is no single accepted English term for or , but the most common English term is yogurt. and/or has been is sometimes translated to English as sour milk, soured milk, acidulated milk, fermented milk, and curdled milk, all of which are nearly synonymous and describe but do not differentiate from other types of soured/fermented milk. has also been described as viscous fermented milk and viscous mesophilic fermented milk,. as well as the Anglicised spellings filmjolk, mjölk, and mjolk.

In baking, when is called for, cultured buttermilk can be substituted.

In Finland Swedish

thumb|upright|One liter brick pack of filmjölk from [[Arla Foods|Arla, 1960–1970]]

In Finland Swedish, the dialects spoken by the Swedish-speaking population of Finland, ' is the equivalent of filbunke in Sweden. Not all variants of are found in Finland, normally only and långfil. Swedish-speakers in Finland usually use the word , which is the older name for ' (also in Sweden) or (in Finnish),

| culture

| Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier, Wapnö AB

| 1931 (Arla)

| "Regular" . made from 3% milkfat. Comes unflavoured and flavoured. Also comes in a variant made from organic milk, a low-lactose variant that has been treated with lactase enzyme, a variant with added fiber (, ), and a variant with higher milkfat content (Arla , 3.8–4.5% milkfat). Has been in the Swedish language since 1741.

| middle (lowfat)

| 1.3%,

| culture

| Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier

| 1990 (Arla)

| made from 1.5% milkfat. Comes unflavoured only.

| light (nonfat)

| 0.4%, 0.5%

| culture

| Arla Foods, Falköpings Mejeri, Gefleortens Mejeri, Milko, Norrmejerier, Skånemejerier, Wapnö AB

| 1967 (Arla), 1968

| made from 0.5% milkfat. Comes unflavoured and flavoured. Also comes in a low-lactose variant that has been treated with lactase enzyme.

| id="långfil" |

fi:

| long

| 3%

| Bollnäs

| 3%

| culture from Bollnäs

| Milko

| that originated in Bollnäs. Comes unflavoured or vanilla flavoured.

| fell fil

| 0.8%, 3.8–4.5%

| special culture

| Norrmejerier

| Available as unflavoured, with birch sap, blueberry, cloudberry or raspberry.

| id="filbunke" |

fi-se: Fil

fi: Viili

| bowl of

| 1%, 1.9%, 2.2%, 2.5%, 3%, 3.5%, 4%

| special culture

| Milko, Valio

| Milk that has fermented, unstirred, in small bowls. Has a pudding-like consistency. Similar to unstirred långfil. Traditionally made in small bowls from (unpasteurized and unhomogenized) raw milk, which normally contains some cream. The cream forms a yellowish layer of sour cream on top. Comes unflavoured and flavoured. Has been in the Swedish language since 1652.

| lactose-free

| 3.5%

| culture

| Valio

| made from 3.5% milkfat and treated with lactase enzyme. Comes unflavoured only.

Probiotic variants

{| class="wikitable sortable"

<!--|-

| colspan="6" align="center" bgcolor="#CCCCCC" style="font-weight: bold" | Extra healthy filmjölk variants-->

! Name

! Literal translation

! Milkfat content

! Fermentation culture

! Produced by

! Year introduced

! Description

| A-fil

| 0.5%, 2.7%, 3%

| culture + Lactobacillus acidophilus Comes unflavoured and flavoured. Also comes in a low-lactose variant that has been treated with lactase enzyme.

| Cultura

| Cultura active fil

| 0.1%

| culture + Lactobacillus casei F19

| Arla Foods

| 2004

| with Lactobacillus casei F19, a patented probiotic bacteria. Comes unflavoured only.

| Kefir only contains a small subset of microorganisms found in kefir grains. Originated in Caucasus. Comes unflavoured.

| Onaka

| 1.5%, 2.6%

| Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus casei

| Milko

| 2003

| Tastes somewhere between regular and yogurt. Contains probiotic bacteria

| that contains at least 108 Lactococcus lactis L1A bacteria per milliliter. Comes unflavoured and flavoured. Lactococcus lactis L1A is a patented strain of probiotic bacteria that originated from a culture of långfil from a farm in Västerbotten. It has been shown to have a positive effect on the immune and digestive system.

| Öresund

| 0.9%, 1%

| culture + Lactobacillus acidophilus and Bifidobacterium

| Skånemejerier

| 2000

| with Lactobacillus acidophilus and Bifidobacterium, probiotic bacteria.

| ProViva unflavoured

| 1%

| culture + Lactobacillus plantarum 299v

| Skånemejerier

| 1994

| that contains at least 5.0 × 107 Lp 299v per milliliter. Comes unflavoured. Lp 299v, a patented probiotic bacteria, has been shown to decrease the symptoms of colon irritation and stressed digestive system in people who consumed ProViva.

Homemade filmjölk

To make , a small amount of bacteria from an active batch of is normally transferred to pasteurised milk and then left one to two days to ferment at room temperature or in a cool cellar. The culture is needed when using pasteurised milk because the bacteria occurring naturally in milk are killed during the pasteurisation process.

Tätmjölk

A variant of called , , or is made by rubbing the inside of a container with leaves of certain plants: sundew (Drosera, ) or butterwort (Pinguicula, ). Lukewarm milk is added to the container and left to ferment for one to two days. More ' can then be made by adding completed ' to milk. In Flora Lapponica (1737), Carl von Linné described a recipe for ' and wrote that any species of butterwort could be used to make it. which make the milk thick. How butterwort influences the production of ' is not completely understood – lactic acid bacteria have not been isolated during analyses of butterwort.