Filmjölk
As filmjölk ( Swedish ) one especially is Scandinavia popular form creamy, mild-tasting sour milk (sour milk), respectively. It is similar to yogurt, but is made using different bacterial cultures and at a low temperature.
description
Filmjölk is the generic term for various types of sour milk, which are differentiated by name depending on the fat content or type of preparation and the bacterial culture used (e.g. Filmjölk 2.5% -3% fat using Fil cultures, Mellanfil 1.3% -1.5% Fat using fil cultures etc.). In Germany it is often referred to as "Schwedenmilch".
Filmjölk is milk of different fat levels acidified with bacteria. Bacteria of the genera Streptococcus , Lactococcus and Leuconostoc are used . The metabolism of the bacteria gives the milk a sour taste and allows the milk proteins, especially casein , to coagulate . This makes this dairy product slightly viscous. In the so-called långfil , a species of Filmjölk that occurs particularly in northern Scandinavia, the bacterial species Lactococcus lactis ssp. cremoris partially converts the milk sugar into polysaccharides , which leads to a particularly creamy consistency.
Prescription from 1911
A simple recipe for making Filmjölk was described in Iduns Kokbok (Idun's cookbook) in 1911 . The recipe is designed for six people. Ingredients: 1.5 lit. Skim milk and 3 tablespoons of sour cream.
The six clay or glass bowls are first coated with sour cream. Then the jars are filled with milk and covered for a while and placed in a warm place until the milk becomes sour or thick. The name “Filmjölk” means “thick milk”. The whole thing is served sprinkled with sugar and flaxseed or ginger . The Filmjölk can also be made by coating the bottom of a milk container (Filbytta, Filbunke) with sour cream or ground milk (Bottonmjölk) and filling it with milk. This stimulates fermentation of the milk.
similar products
It is often said that once a vessel from the inside to produce a certain type of filmjölk (Långfil) Fettkraut ( Pinguicula vulgaris ) was rubbed. This is possibly due to a mix-up with the production of the product called tettemelk in Norway, or långmjölk in Sweden , in which the enzymes of the carnivorous butterwort are used to coagulate milk. According to another opinion, regularly occurring mucus-producing microorganisms were used on the butterwort to give the milk a creamy consistency and fungicidal properties.
The Danish Ymer and the Finnish Viili are related . The abbreviation "Fil" is common. In Sweden , Filmjölk is one of the foods we use every day. It is available in the usual beverage cartons in every grocery store. For some years now, Filmjölk has also been available with the addition of strawberry jam and other fruit mixes. In Sweden, Filmjölk is eaten with cereal flakes for breakfast, lunch or as a snack.
Individual evidence
- ↑ Schwedenmilch - Information about the Swedish Filmjölk. milch-guide.de, accessed on May 28, 2020 .
- ↑ 304. Filbunke, Filmjölk etc. In: Elisabeth Östman: Iduns Kokbok. Isaac Marcus' Boktryckeriaktiebolag Stockholm 1911, p. 161 (Swedish, runeberg.org ).
- ^ Otto Hoppe, Carl Auerbach: Filmjölk . In: Swedish-German dictionary (Svensk-tysk ordbok) . PA Norstedt, Stockholm 1919, p. 80 (Swedish, German, runeberg.org ).
- ^ Benno Martiny: Filmjölk . In: Dictionary of the Dairy Industry of All Countries: a collection of expressions on dairy and related animal husbandry . Heinsius, Leipzig 1907 ( Textarchiv - Internet Archive ).
- ↑ Harry Luman Russell: Outlines of dairy bacteriology; a concise manual for the use of students in dairying . HL Russell, Madison, Wis. 1899, p. 62 (English, Textarchiv - Internet Archive ).
- ↑ K. Furuset: Tettegrasets roll i tettemelk. In: Blyttia. 66, 2008, pp. 55-62 ( botaniskforening.no PDF).
- ↑ AY Tamime, VME Marshall ,: Microbiology and Technology of Fermented Milks. In: Barry A. Law: Microbiology and Biochemistry of Cheese and Fermented Milk. 2nd edition, Springer Science & Business Media, London 1997, ISBN 0-7514-0346-6 , pp. 80 f.