Homemade Swedish Filmjölk

One thing I desperately miss about Sweden is being able to walk out of the grocery store with a carton of filmjölk in my hands.

Filmjölk is similar to kefir, but has a little more zip and zing. It is basically cultured milk — beneficial bacteria is added to milk which makes it taste tangy, easier to digest, and a little thicker than regular milk.

With science recognizing the health benefits of cultured and fermented foods, probiotics have moved to the forefront of the dietary scene, and we look for a simple, delicious, and versatile addition to our daily menu. Scandinavians have perfected cultured/fermented foods — just think of pickled herring, cheeses by the dozen, pickled beets, and filmjölk.

• Breakfast gains protein, probiotics, and a host of other benefits with a bowl of filmjölk topped with homemade granola.

• Smoothies are amazing with filmjölk as the foundation. Add frozen blueberries and pineapple, or any other combination of fruit, even spinach or kale.

• Dinner is better when accompanied by a slice of filmjölkslimpa – hearty buckwheat bread made with oatmeal, flax and chia seeds.

• Dessert rocks with filmjölkskaka – a soft gingerbread that will make you grin from ear to ear.

It’s easy to find flavored filmjölk in grocery stores (including Target), but finding larger bottles of plain filmjölk is challenging. The only place I know of is Whole Foods, but since we live an hour from the nearest Whole Foods, it’s smartest to make my own filmjölk at home.

The drawback with siggi’s is that it is nonfat. Not a terrible flaw, but a flaw nonetheless. When you make your own filmölk, it’s simple to make it richer and more satisfying. I’ve tried skim milk, 2%, whole, and even half&half, but honestly, 2% milk makes the best filmjölk – it has taste, richness, and just the right amount of zip.

The process is simple! Just reserve 1/3 cup, or so, to use as starter. Add it to a quart of milk in a canning jar, cover, and leave on the counter for 24-36 hours. Stir it up, and then refrigerate.

One little thing to look out for — if you are expecting thunderstorms, just wait until bad weather passes by. For some reason, lightning can affect the culturing process, leaving behind soured milk instead of something delicious.

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