Swedish Milk

Worth knowing about Swedish milk

Still relatively unknown to us, Swedish milk is very popular in Scandinavia. The sour milk product is thickened by lactic acid bacteria and then liquefied again by stirring. The sour milk, for which the generic term “Filmjölk” (“sour milk”) is used in Swedish, tastes mildly sour and has a creamy consistency.

The difference between Swedish milk and kefir is that in the latter, in addition to lactic acid bacteria, yeasts are also involved in the fermentation. As for the difference between buttermilk and Swedish milk, the production of buttermilk occurs during churning. Due to the separation of the fat, this drink is usually very low in fat. In this context, also read how you can make buttermilk yourself.

Purchasing and storage

Swedish milk is only available in selected shops in this country – why not drop by the refrigerated section of your store. Store the sour milk product in the refrigerator and note the best before date, which can be several weeks for an unopened package. If you make Swedish milk yourself, you should use it within a few days. Incidentally, the production is very simple: you only need fresh milk, sour cream or sour cream and a little time for the coagulation.

Kitchen tips for Swedish milk

Enjoy Swedish milk pure or in muesli, in a smoothie with fruit, or use the sour milk product as a basis for delicious desserts. You can use it to prepare a cold soup as a summer refreshment. Another savory use is in salad dressings, dips, and sauces. By the way: Swedish milk as a probiotic food can also support digestion during pregnancy.