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SKU: 65
€ 12,00 € 9,99 (including 9% VAT)
Stock 18 pcs.

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).

Similar to:

  • 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.

Micro organisms

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

Storage instructions

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

  1. 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.
  2. Cover loosely and allow to ferment for half a day on the counter and then another night in the refrigerator.
  3. 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.
  4. 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!
  5. If not yet, repeat 3 and 4
  6. 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.
  7. From now on you can also make it with other types of milk: cows, sheep, goats, skimmed milk, whole milk, raw, etc.


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