A-fil is a regular breakfast favorite in Scandinavia, often served with muesli or granola. Our organic a-fil yogurt starter makes yogurt with a fairly thin consistency and can also be used to make a drink yogurt. Perfect in a smoothie as an alternative to regular milk or great as part of a protein shake.
This beautiful mesophilic yogurt is not easily found outside of Scandinavia, but you can now enjoy this delicious dairy at home through starterculturen.nl.
As a fermented milk culture, it has many health benefits, including live probiotics and easily digestible nutrients from the milk (including lactose).
- Filmjolk, but a bit more acidic
You make this yogurt at room temperature, no yogurt maker or the like is needed. It can just be on the counter.
- 1 gram of heirloom mesophilic dry yogurt starter
- Enough for the rest of your life, with proper care
- Made in the UK.
The bacteria responsible for the fermentation of milk in our organic a-fil yogurt starter are Lactococcus lactis and lactobacillus acidophilus.
Why dried starter?
- dried yoghurt has a long shelf life
- easy to ship / take with you, also abroad
- does not deteriorate due to transport
- light in weight (shipping costs)
- you can already purchase them even if you do not intend to make your yoghurt straight away
- you can keep a part apart in case your fresh yogurt deteriorates in quality
- after activation, the effect of dried yoghurt is identical to fresh yoghurt
In the freezer or fridge. Also keep the yogurt starter in a Ziploc bag after use, or in a vacuum-packed place. The starter is very hydrophilic - if moisture gets into the package, the quality will deteriorate. Shelf life is a minimum of 2 years in the freezer.
Activating your starter
- Dissolve half a teaspoon of dry vstarter in two tablespoons of fresh, preferably whole UHT milk in a small, clean, jar. Ensure that the starterdissolves properly. You really have to stir a lot with, for example, a fork until no lumps are visible. This takes some effort.
- Cover loosely and allow to ferment for half a day on the counter and then another night in the refrigerator.
- The next day, mix this young starter with about 100-200 ml of UHT and let it ferment on the counter until it has a stiff, slimy structure. Probably a day or two.
- You can eat it now, but if you mix this 100-200 ml starter with a liter of UHT milk, you will get the real yohurt-y texture after another day or 2!
- If not yet, repeat 3 and 4
- You can eat this yogurt directly, or freeze it in ice cube bags as a 'mother starter'. Each ice cube serves starter for around a liter of milk.
- From now on you can also make it with other types of milk: cows, sheep, goats, skimmed milk, whole milk, raw, etc.