Re: Anyone have access to filmjolk?

[Guest guest]

Yes, I do. Would you like some? I got my culture from Kombucha Barb too.

Directions couldn't be simpler. Take some yogurt from a previous batch, pour

milk over it and let it sit on your counter for 1-2 days. It will culture at

room temperature to a mostly solid state. Refrigerate then and it will finish

solidifying there.

My ratio is 2 T. filmjolk to 1 cup milk. I bought some of the 1/2 pint size

mason jars and they are perfect for a large serving or a two small servings.

Right now, mine is culturing at about 12 hours because of the heat. This spring

it was 24 hours. When I say that the whey was beginning to separate when I left

it that long, I reduced the time to 18 hours and now 12.

The taste of mine is mild. As the cream rises to the top of mine, if I had a

method for separating the cream off before culturing it, I would do it for this

yogurt. Then I would save the cream for something more decadent.

Don't forget to always save some yogurt for the next batch. If you eat it all

up, you'll have to get more starter from one of us.

I haven't tried it in pasteurized milk but I know it is supposed to work in both

raw and pasteurized.

I'm in Crystal if anyone wants some starter.

Deborah

>

> I've gotten this from Kombucha Barb in the past. Members want yogurt that is

fermented at ambient temps to retain every enzyme. Can you help?

> Directions for use would also be appreciated. TIA, Alvin

>

[Guest guest]

Hi Deborah, I would like a filmjolk starter. I would love to try it.

Thanks,

Silvia Paasonen

Sent from my iPhone

On Jul 22, 2012, at 9:04 PM, deborahbrenton <bdbrenton@...> wrote:

Yes, I do. Would you like some? I got my culture from Kombucha Barb too.

Directions couldn't be simpler. Take some yogurt from a previous batch,

pour milk over it and let it sit on your counter for 1-2 days. It will

culture at room temperature to a mostly solid state. Refrigerate then and

it will finish solidifying there.

My ratio is 2 T. filmjolk to 1 cup milk. I bought some of the 1/2 pint size

mason jars and they are perfect for a large serving or a two small

servings. Right now, mine is culturing at about 12 hours because of the

heat. This spring it was 24 hours. When I say that the whey was beginning

to separate when I left it that long, I reduced the time to 18 hours and

now 12.

The taste of mine is mild. As the cream rises to the top of mine, if I had

a method for separating the cream off before culturing it, I would do it

for this yogurt. Then I would save the cream for something more decadent.

Don't forget to always save some yogurt for the next batch. If you eat it

all up, you'll have to get more starter from one of us.

I haven't tried it in pasteurized milk but I know it is supposed to work in

both raw and pasteurized.

I'm in Crystal if anyone wants some starter.

Deborah

>

> I've gotten this from Kombucha Barb in the past. Members want yogurt that

is fermented at ambient temps to retain every enzyme. Can you help?

> Directions for use would also be appreciated. TIA, Alvin

>

[Guest guest]

How does this taste? A friend and I were thinking of buying some viili yogurt

starter because it cultures at room temp and is easy to make but I like my

yogurt firmer and viili is very runny. This may be a good alternative.

Virginia

From my Android phone on T-Mobile. The first nationwide 4G network.

[Guest guest]

Hi V,

A lot of people say it tastes different, but I thought for all intents and

purposes when I was making it with our raw, fresh brown swiss and guernsey milk

that it was basically yoghurt. It is delicious, and the creme fraiche that rises

to the top is out of this world! True decadence! (Thanks Kom. Barb for the

starter!)

Highly recommendo and I'm really not sure why people go through the trouble of

heating their milk and making conventional yogurt when you could be making a

'set and forget' marvel like vilii/filmjolk!

You get to choose the thickness by deciding when to put in to the fridge. You

can have it runnier and more drinkable or you can let it get thick like yogurt

or you can let it ferment all the way and you'll have a fresh, truly raw,

filmjolk cheese, and truly raw whey! yum Highly recommendo if you can tolerate

dairy!

[Guest guest]

Thanks! I'm thinking I'll have to try to get ahold of some.

Do you (a general you to anyone reading) culture both yogurt and kefir? I

already have kefir and wonder if adding yogurt is redundant.

Virginia

>

> Hi V,

>

> A lot of people say it tastes different, but I thought for all intents and

purposes when I was making it with our raw, fresh brown swiss and guernsey milk

that it was basically yoghurt. It is delicious, and the creme fraiche that rises

to the top is out of this world! True decadence! (Thanks Kom. Barb for the

starter!)

>

> Highly recommendo and I'm really not sure why people go through the trouble of

heating their milk and making conventional yogurt when you could be making a

'set and forget' marvel like vilii/filmjolk!

>

> You get to choose the thickness by deciding when to put in to the fridge. You

can have it runnier and more drinkable or you can let it get thick like yogurt

or you can let it ferment all the way and you'll have a fresh, truly raw,

filmjolk cheese, and truly raw whey! yum Highly recommendo if you can tolerate

dairy!

>