🥛 Filmjölk
Also known as: fil, surmelk
Swedish soured milk (fil) with a mild, creamy taste; home-made versions may go back to the Viking Age.
Filmjölk (fil) is a traditional Swedish sour milk found throughout the Scandinavian countries. Cow’s milk is fermented with the mesophilic bacteria Lactococcus lactis and Leuconostoc mesenteroides at room temperature. The bacteria turn lactose into lactic acid, which thickens the milk, and produce small amounts of diacetyl, a compound with a buttery aroma. That is why filmjölk has a mild, slightly sour taste with a buttery note.
Homemade sour milks have existed in Scandinavia for a very long time; their history is thought to go back possibly to the Viking Age, but there is little firm evidence. In Norway a similar product is called “surmelk”. Industrial filmjölk keeps in the fridge for about 10–14 days.
Filmjölk differs from yogurt in its mesophilic cultures and milder taste, from kefir in having no yeasts, and from Finnish viili in its thinner, non-stringy consistency. It is often eaten for breakfast with cereal, muesli or crumbled crispbread, with sugar, jam, apple purée or cinnamon added.
How it connects to milk
🥛 Filmjölk → made from → 🥛 Cow's milk → type of → 🥛 Milk
Links
- Made from
- 🥛 Cow's milk
- How it is made
- 🔄 Fermentation
- Where it is traditional
- 🌍 Northern Europe
- Which peoples make it
- 🧑🤝🧑 Swedes
- Product type
- 🏺 Traditional dairy products
- Part of
- 🥣 Fermented milk products
Frequently asked questions
What is the difference between filmjölk and kefir?
Filmjölk is fermented only with mesophilic lactic acid bacteria, without yeasts or kefir grains, so it is milder and not fizzy.
How do you eat filmjölk?
Usually for breakfast — with cereal, muesli or crumbled crispbread, sometimes with jam or cinnamon.
What to read next
- 🌍 Northern Europe — Scandinavia and Iceland: skyr, fermented milk products, reindeer herding.
- 🥛 Cow's milk — The most widespread milk in the world: versatile, inexpensive and the basis of almost all dairy products.
- 🧑🤝🧑 Swedes — The main people of Sweden, a northern land of forests and lakes; their age-old home-made sour milk is filmjölk (fil).
- 🔄 Fermentation — Lactic acid bacteria turn lactose into acid and the milk thickens.
- 🏺 Traditional dairy products — Products made for centuries to folk recipes: fermenting, cheesemaking, slow baking, drying. Tied to regions and peoples.
Similar
🥣 Viili · 🥣 Skyr · 🥣 Amasi · 🍘 Aaruul · 🧀 Varenets · 🧀 Soured milk
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.