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Filmjölk with muesli
Soured milk with muesli
Filmjölk med müsli: Swedish soured milk with muesli, berries and cinnamon
Swedish breakfast tables, from Stockholm flats to Norrland cabins, almost always have a carton of filmjölk: a mild, pourable cultured milk that is less sour than yogurt and thinner than kefir. It goes into a deep plate, never a glass, with muesli, fresh berries and a dusting of cinnamon. Here you can make your own filmjölk by culturing milk with a few spoons of shop-bought filmjölk or buttermilk. A common mistake is warming the milk too much, which kills the culture. Chef's tip: let it set at warm room temperature, about 20–22 °C, for 24 hours until it wobbles like soft custard.
- Total time
- 5 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the filmjölk (made ahead)
- 1 litre whole milk
To serve
- 5 ½ oz muesli
- 5 ½ oz blueberries or raspberries
- ½ tsp ground cinnamon
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Method
0/2 doneStep 1: If making your own, stir 4 tbsp filmjölk or cultured buttermilk into 1 litre whole milk in a clean jar, cover loosely and leave at room temperature for about 24 hours until thick and gently tangy, then chill.
2 minStep 2: Pour about 250 ml filmjölk into each deep bowl, top with 5 ½ oz muesli and 5 ½ oz blueberries or raspberries and dust with ½ tsp ground cinnamon.
3 min
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 10 g
- Carbs
- 34 g
- Fat
- 7 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does filmjölk with muesli take?
- About 5 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of filmjölk or cultured buttermilk?
- Milk with lemon juice or white vinegar: 1 tbsp per 240ml (1 cup) milk, left for 5 minutes.
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