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Langfil is a style of Filmjolk with a characteristic long and almost elastic texture due to Lactococcus lactis var. longi, a strain of bacteria that converts the carbohydrates in milk into long chains of polysaccharides, which cause the long consistency.

More common in northern Sweden and is usually eaten with ground ginger. Langfil has been in the Swedish language since 1896. Sadly Langfil yoghurt is no longer a  product, gradually disappearing from stores shelves. Langfil yoghurt is quite similar to viili. It has slightly more tart, cheese like flavour to it though. We often refer to Langfil yoghurt as liquid cheese. Technically, bacteria wise, it is a type of cheese. However it is always marketed as a yoghurt and Swedish people often have it for breakfast.

We also stock a short strain version of Langfil. At some stage of it's life something disturbed the balance of Lactococcus lactis var. longi, in this version, possibly from over fermentation or drying of the culture. It created a version that tastes just as great, but does not show the characteristic elastic texture of Langfil. It produces a wonderfully creamy version of Langfil with a much milder flavour.

As a mesophilic yoghurt, it ferments at room temperature and requires no special heating equipment. Just combine milk and our starter culture, and wait for the magic to happen.

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How to make Langfil Yoghurt

Activating your dehydrated yoghurt starter

To activate your yoghurt, boil 150ml of whole pasteurised milk and allow it to cool back to room temperature. Place the dried yoghurt into the milk and leave it for 24-48hours until you notice that the milk has set and started to turn into yoghurt. Then remove two tablespoons from the mixture to add to the next batch and follow the instructions below. We recommend you discard the remainder of the yoghurt after removing the two tablespoons as it likely to have slightly spoiled.

Ingredients
  • 500ml of pasteurised milk (whole milk works best). Boil the milk before hand and then allow it too cool back down to room temperature. Never place your starter culture into hot milk. Always allow it to cool back down after boiling!
  • Your Langfil yoghurt starter culture.
How to make Langfil Yoghurt
  • Fill a bowl with 500ml of milk. Boil the milk before hand and then allow it too cool back down to room temperature. We find that using something with a large surface area that is also quite shallow in depth produces the best overall consistency of yoghurt.
  • Add your Langfil yoghurt starter to the milk and stir well.
  • Cover the bowl with a clean towel and leave it out at room temperature (19-21 degrees celsius) for 12-48 hours until the yoghurt has set. Once set, place the yoghurt in the fridge to cool.
  • Before you eat it, pull out a tablespoon or so to reculture the next bowl. You could, of course, reculture several bowls, depending on how many you’ll need for the next day.
  • If you can’t eat your Langfil yoghurt that day, it will keep in the refrigerator up to 10 days, and you can use it to reculture other bowls during that time.
  • Ensure you reculture your yoghurt culture at least once a week to keep it healthy and active.
Flavourings:

Feel free to experiment with flavouring your yoghurt. The important thing to remember is to always remove enough Langfil yoghurt to reculture the next batch before you add any flavourings.

Do I have to use dairy milk?

Generally, all of our yoghurt cultures will ferment anything with sugar in (soy milk, coconut milk etc). However, this weakens the yoghurt culture. As one off batches most find it works out just fine though. NEVER try and reculture a new batch from non dairy! Make a one off ONLY. ALWAYS make sure that you have a supply of dairy cultured yoghurt as your mother source as the main reserve. People have different levels of success with non dairy. We can not offer advice on what works best, simply because we only ever make our yoghurts with dairy milk.

If you have more than one fermenting food culture at home, we recommend that you keep them at least 1 metre apart from each other at all times. This is to stop cross contamination of the different cultures. If you are working with dairy in particular, this is very important. Please contact us is you require further assistance with fermenting more than one culture.
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We offer free shipping on all UK orders. We also offer international postage options.

Organic Certfied

Our cultures are Organic Certified by The Organic Food Federation.

Natural fully guaranteed product

We guarantee all our products to work, or we will replace them free of charge.

Vegan friendly where stated

Where stated, many of our products are vegan friendly.