Filmjölk is a traditional soured milk, somewhere between regular milk and yogurt in consistency and taste. I think it's delicious with granola and/or fruit in the morning, and it's my big breakfast treat on Aspö.
There are a whole host of similar soured/fermented milk products in dairy-consuming cultures all over the world. I don't mind sour cream on my baked potato, but that's about as far as I go here in the US. No buttermilk or whipped cream for me. But in Sweden, I can't get enough fil in the morning!
As I was looking up info on filmjölk for this post, I stumbled across a website that sells the specific starter cultures to make my own. This, I couldn't resist. I ordered a packet, and now Sooz and I have followed the video instructions and made our very own filmjölk.
I had my first bowl this morning, topped with fresh Swedish granola, courtesy of Marcia. It was damned good! The taste was exactly the same, and I had a tasty, if nostalgic, breakfast. It was funny to enjoy such a Swedish-specific treat here in Texas.
If I manage my culture right, I'll be able to enjoy a Swedish treat all winter long. I'm looking forward to it.
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