Homemade Swedish Filmjölk Cultured Milk

What you need

• 1 l (4 1/4 cups) whole milk
• 60 ml (1/4 cup) filmjölk, plain, store-bought or from a previous batch, as the starter
• lingonberry jam, optional, for serving
• ground cinnamon, optional, for serving

Method

Restated from the original video

1. 1

   Pour the milk into a saucepan and heat it over medium heat until it steams and small bubbles form at the edge, about 82 °C (180 °F). Do not let it boil.

2. 2

   Take the pan off the heat and let the milk cool to room temperature, about 1 hour.

3. 3

   Whisk the starter into the cooled milk until evenly mixed.

4. 4

   Pour it into a clean 1 l (1 quart) glass jar and cover with a lid or a cloth held with a band.

5. 5

   Leave the jar at room temperature, ideally around 20 °C (68 °F), until the milk has set to a soft, spoonable curd with a mild sour smell, about 24 hours. A cool kitchen can take a day longer.

6. 6

   Chill the filmjölk well before eating. It thickens a little more as it cools.

7. 7

   Keep 60 ml in a small covered jar as the starter for the next batch, within a week.

8. 8

   Serve cold in a bowl with lingonberry jam and a pinch of cinnamon, or over muesli. It keeps chilled for about 2 weeks.

Imported from nourishedkitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.