Comments on: Filmjölk aka Swedish Yogurt http://www.kerrysgarden.us/2008/07/20/filmjolk-aka-swedish-yogurt/ The trials and tribulations of one Kentucky gardener... Tue, 10 Jan 2012 14:56:57 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Shawn http://www.kerrysgarden.us/2008/07/20/filmjolk-aka-swedish-yogurt/comment-page-1/#comment-98314 Shawn Fri, 07 Oct 2011 12:16:16 +0000 http://www.kerrysgarden.us/?p=342#comment-98314 I enjoyed your article. I eat filia (filia) all the time at my moms. Her starter came from a couple generations back when it was brought over on "the boat" from vilia soaked rags they kept warm against their bodies. Once here, they squeezed the rags into milk and it ket going! My girlfriend makes yogurt in our yogurt machine from organic yogurt as a starter. We tried the vilia in that, it didn't work. It like temperatures closer to room. Our next project is to figure out Kefir! I enjoyed your article. I eat filia (filia) all the time at my moms. Her starter came from a couple generations back when it was brought over on “the boat” from vilia soaked rags they kept warm against their bodies. Once here, they squeezed the rags into milk and it ket going!

My girlfriend makes yogurt in our yogurt machine from organic yogurt as a starter. We tried the vilia in that, it didn’t work. It like temperatures closer to room.

Our next project is to figure out Kefir!

]]> By: Sara http://www.kerrysgarden.us/2008/07/20/filmjolk-aka-swedish-yogurt/comment-page-1/#comment-98143 Sara Thu, 31 Mar 2011 15:02:00 +0000 http://www.kerrysgarden.us/?p=342#comment-98143 I think the yogurt that someone is seeking that tends to be ropey and follow your spoon like melted cheese would is called "Viili". Per info on Nick's Natural Nook (which has great information by the way), Viili is a fermented milk yogurt from Finland. It is thick and viscous, almost jelly like, very “ropey”. It is mildly sweet and pleasant tasting. Viili thrives on cream. Make it with half and half for a rich dessert. Eat it plain, served with fruit and berries, or sweetened with honey, sugar, or Stevia. Because of its gelatinous texture, Viili makes delicious parfaits. **Also, if you are not able to keep up with weekly reproduction of your mesophilic yogurt, you can saturate 2 cotton balls in your culture, set on plastic wrap in front of a fan on LOW, and in about 48 hours the cotton balls will be yellow and crispy. Seal them in an airtight container and use within a month. Use you 2 cotton balls in 1 cups of milk to get your starter going. Also, you want to allow your culture to "set" in the refrigerator, PLAIN-no sugar/fruit added-before you remove your starter for your next batch. Works much better that way. I think the yogurt that someone is seeking that tends to be ropey and follow your spoon like melted cheese would is called “Viili”. Per info on Nick’s Natural Nook (which has great information by the way), Viili is a fermented milk yogurt from Finland. It is thick and viscous, almost jelly like, very “ropey”. It is mildly sweet and pleasant tasting. Viili thrives on cream. Make it with half and half for a rich dessert. Eat it plain, served with fruit and berries, or sweetened with honey, sugar, or Stevia. Because of its gelatinous texture, Viili makes delicious parfaits. **Also, if you are not able to keep up with weekly reproduction of your mesophilic yogurt, you can saturate 2 cotton balls in your culture, set on plastic wrap in front of a fan on LOW, and in about 48 hours the cotton balls will be yellow and crispy. Seal them in an airtight container and use within a month. Use you 2 cotton balls in 1 cups of milk to get your starter going. Also, you want to allow your culture to “set” in the refrigerator, PLAIN-no sugar/fruit added-before you remove your starter for your next batch. Works much better that way.

]]> By: Bev http://www.kerrysgarden.us/2008/07/20/filmjolk-aka-swedish-yogurt/comment-page-1/#comment-98142 Bev Wed, 30 Mar 2011 13:34:28 +0000 http://www.kerrysgarden.us/?p=342#comment-98142 Martha did you ever find the recipe for Filia? I would LOVE to have it please email me Martha did you ever find the recipe for Filia? I would LOVE to have it please email me

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