Filmjölk
From Freepedia
Fil is the common Swedish word for several kinds of fermented soured milk very common for breakfast or lunch in the Nordic Countries. Fil is is similar to yoghurt or kefir, but is fermented by different sets of bacteria that give slightly different taste. Fil contains living bacteria and has a stabilising effect on the stomach and intestines. It is usually bought in 1-litre packages. The most common kind if filmjölk, soured by different kinds of bacteria from the species Lactococcus (a subspecies of Streptococcus) and Leuconostoc. The metabolism of the bacteria give the slightly sour taste. They also cause the proteins in the milk, mainly casein, to coagulate and make the milk thicker.
Fil is eaten in the same way as yoghurt, usually from a bowl using a spoon. It can be drunk from a glass, but is a little bit to thick for this to be common practise. Being slightly sour, many people add some sugar, jam, applesauce or berries. Cereals, corn flakes or muesli are othen used in it. In northern regions of Sweden, crushed crisp bread is sometimes put into it. Filbunke is fil made in small bowls, usually with a yellowish layer of soured cream on top.
Since the 1980s, a variety of soured milk have invaded the shelves of Swedish grocery stores, variations include fil with different fat content (usuallly less), fil already flavoured with fruit, vanilla or honey. Also, types of fil with bacteria are considered extra healty and can also be found in other countries, notably Japan.
Another Swedish soured milk products is långfil with a taste similar to filmjölk, but a very long and almost elastic texture. The bacterial flora of långfil is similar to filmjölk, but also contains Lactococcus lactis which puts carbohydrates such as sugars together to long chains, polysackarides, which cause the long consistency. Långfil is a dying genre, gradually disappearing from the stores' shelves.
In the old days when people made their own fil, the bacteria was usually transferred from one batch of fil to the next by adding some old fil to the new batch. Sometimes also leaves from a plant of the species Pinguicula was added. This plant has enzymes that degrade proteins, which makes the milk thick. Some people today say that the importance of these plants was always minor, and that it was the bacteria that did main the job. Today it is more difficult to make new fil without adding bacteria separately, when the milk is pasteurized.
