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Tangy Swedish yogurt with a smooth, drinkable custard texture.
$19.99
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“This starter set up very easily and made a very tasty yogurt. It's more like kefir in consistency, sweet and light. I love that you can culture at room temperature without heating!”
LauraS · Filmjölk customerReal kitchens. Real homemade yogurt. A look inside our Cultures for Health yogurt community. Join in with an heirloom culture, a simple countertop routine and expert help whenever you need it.
EVERY CULTURE WE MAKE IS FOOD-SAFETY TESTED.
A MOM'S REASON. OUR STANDARD SINCE 2002.
Cultures for Health was founded in 2002 by a single mom who wanted to feed her children the best food she could.
That care still shapes what we make. Food-safety testing is a meaningful investment, and one we keep making for the families who bring our cultures home.
Start something good in your kitchen →
From packet to proud-of-it.
Filmjölk cultures at room temperature, so there's no milk to scald and no machine to plug in. Save a spoonful from each batch and your next one is already started.
Mix one packet into 1 cup of cold, pasteurized whole milk in a clean glass jar. Cover with a coffee filter or tight-weave cloth secured with a rubber band.
Culture at 70°–77°F. Check after 12 hours for a set that pulls away from the jar when tilted. If it hasn't set, check every few hours for up to 48 hours.
Once set, or after 48 hours, cover with a tight lid and refrigerate at least 6 hours. For your next batch, use 1 tablespoon of finished yogurt per cup of milk.
ONE BATCH. THREE WAYS TO ENJOY IT.
Filmjölk is the classic choice for frozen yogurt. Here are three recipes from our kitchen:
01Strain your homemade yogurt for this lemon, honey and mint frozen treat. Follow the recipe for the thicker texture it needs.
Get the recipe →
02Soaking rolled oats in fresh homemade Filmjölk yields an exceptionally tender, hearty breakfast muffin.
Get the recipe →
03Start with your own batch for a rich chocolate peanut butter frozen yogurt.
Get the recipe →A little reassurance goes a long way.
Get started with 60-day, no-hassle returns. And whenever you have a yogurt question, our on-staff fermenters are here to help. Next week, next month, or next year.
See our guarantee →Heirloom Filmjölk Swedish Yogurt Starter$19.99
United StatesHave made Filmjölk yogurt twice now and I’m impressed with with it. Using raw milk so wanted a room temp process. Very happy with this.
I’ve made a few batches and the first started out thin. They are getting thicker each batch I’ve made. I love the tangy flavor of this yogurt.
This starter set up very easily and made a very tasty yogurt. It's more like kefir in consistancy, but it sweet and light. I also really like you can culture at room temperature.
Before you start.
Two packets of traditional Filmjölk yogurt starter culture and instructions. Start with one packet and keep the other sealed and refrigerated for later.
Filmjölk is a traditional Swedish dairy staple. It has a mild, tangy flavor with subtle cheese-like notes and a velvety, drinkable custard texture. In Sweden it’s often enjoyed poured over berries, granola, or sipped straight from a glass.
No. Filmjölk is a mesophilic heirloom culture that thrives at 70°–77°F right on your countertop. You don't need a yogurt incubator or heating device.
Stir one packet into 1 cup of cold pasteurized whole milk in a clean jar, cover with a breathable cloth or filter, and let culture at 70°–77°F. Check at 12 hours and allow up to 48 hours for the initial activation batch to set. Once set, chill in the fridge for at least 6 hours.
Reserve 1 tablespoon of finished Filmjölk per cup of fresh milk (up to half a gallon per batch). Because it’s a true heirloom culture, it can be re-cultured indefinitely with proper care.
Use pasteurized whole milk. Avoid ultra-pasteurized (UHT) milk as high heat damages the milk proteins needed for culturing. Filmjölk is a dairy culture and contains milk; it is not vegan.
Initial activation rehydrates the freeze-dried cultures, so the first batch can often be softer or thinner. Subsequent batches typically set up thicker and tangier as the culture becomes active.
Organic milk and dehydrated live active cultures. Contains milk. Manufactured in a facility that also processes products containing soy and dairy. Labeled gluten-free and non-GMO.
Keep unopened packets in the refrigerator or freezer and use by the date on the bag.
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