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.
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.
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.
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.
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Where stated, many of our products are vegan friendly.