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Make LANGFIL yoghurt yourself Yogurt ferment | Natural yogurt from Sweden

This offer includes:

the 3x 25g LANGFIL yoghurt culture to make swedish natural yoghurt at home

Our LANGFIL yogurt culture is a subspecies from the Filmjolk. Thanks to the special bacterial strains, Langfil yoghurt develops the typical slimy consistency that is also known from Viili. In Sweden, especially in the northern part of the country, homemade langfil is often eaten with ground ginger. Unfortunately, this unique yogurt variation is disappearing from the markets. It is important to keep these old traditional varieties alive. We would like to contribute a part with our work :-)

What does Langfil yogurt taste like?

Our Langfil yoghurt is very similar in taste to our Viili. It's just a little more sour and tastes more of cheese. The Langfil bacterial strains are actually those bacteria that are also used in cheese production. It is therefore not surprising that Langfil is also called liquid cheese.

Our delicious yogurt starter is a so-called heirloom variety. This means that once you have taken care of the yoghurt culture and made Langfil natural yoghurt yourself, you can always vaccinate. It's like milk kefir, water kefir, kombucha. In principle, once you have the starter bacteria, you can endlessly make yoghurt yourself and pass it on :-) This yogurt starter ferments mesophilically. Mesophile means that the yogurt only needs room temperature for the fermentation.

What other yoghurt specialties do you have on offer?

DE-ÖKO-012
EU Argiculture

Ingredients

Organic Langfil (made with milk from certified organic agriculture) and Langfil culture [eco control authority DE-OEKO-012; AGRECO R.F. GÖDERZ GmbH, Witzenhausen, Germany]