Guest guest Posted March 29, 2005 Report Share Posted March 29, 2005 hello heidi, you sound like you are quite a " promiscuous " milk-type user ;-) and have learned tons because of it! i always knew there was a silver lining to being non-commital ! would you please share your knowledge and explain descriptively what the differences are in look, taste, making of, and use of viili buttermilk kefir kefili and fil mjölk? i grew up in sweden with fil mjölk. we never made it, always bought it in the store. i devoured that stuff. mom had to strictly ration it for me or i would simply not stop until everything she had in the fridge was gone! i could easily drink 2 liters a day just by myself. i just began making my kefir from grains a few months ago and am liking it but still have a hankering for the real stuff - my fil mjölk. i'm so excited to read that you say one can make it ! i'd love to but also am curious about your comment about kefili being so very different from buttermilk and kefir. any idea where i can get a fil mjölk starter? i'm in the s.f. bay area. thanks! angel Message: 7 Date: Sun, 27 Mar 2005 23:30:02 -0800 From: Heidi Schuppenhauer <heidis@...> Subject: Re: fil mjolk questions 1. Plop some FM in some milk. 2. Set it on the counter. 3. Wait til it becomes what you want. For sour cream, start with cream instead of milk. Last I played with it, it was very forgiving (unlike viili, which really needs to be kept track of). But it was so much like buttermilk or kefir that we just went to kefir (and then to kefiili, which IS different). I wouldn't worry too long about " times " . WIth kefiili I make more when I need more, which means about 2 qts a day. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2005 Report Share Posted March 29, 2005 angel >i always knew there was a silver lining to being non-commital ! Yeah, some of us are just wanderers ... :-) Actually though I have been VERY faithful to my kefiili, but I did " play around " in the old days. Which was, of course, how kefiili was born ... the viili mixed with the kefir! >would you please share your knowledge and explain descriptively what the differences are in look, taste, making of, and use of >viili >buttermilk >kefir >kefili >and fil mjölk? To my taste buds, the fil mjolk, kefir, and buttermilk were close to the same. Tho commercial buttermilk is yellowish and more sour. Viili and kefiili are about the same, tastewise, but the kefiili has more probiotic effect for me. >i grew up in sweden with fil mjölk. we never made it, always bought it in the store. i devoured that stuff. mom had to strictly ration it for me or i would simply not stop until everything she had in the fridge was gone! i could easily drink 2 liters a day just by myself. Wow! >i just began making my kefir from grains a few months ago and am liking it but still have a hankering for the real stuff - my fil mjölk. i'm so excited to read that you say one can make it ! i'd love to but also am curious about your comment about kefili being so very different from buttermilk and kefir. Fil Mjolk is made just like viili ... add some starter from the last batch, to the next batch. Very easy. MUCH easier than the yogurt we used to make in the 70's! >any idea where i can get a fil mjölk starter? i'm in the s.f. bay area. GEM Cultures. They mail it to you. > Heidi Jean Quote Link to comment Share on other sites More sharing options...
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