I loved and missed the wonderful filmjölk in Sweden. There is a product available here from Siggi’s and available at Whole Foods, but it is non-fat and heavily sugared and flavored and I just didn’t like it.
Then Andrea Larson told me Bob Mills was making it with whole milk. So I used a recipe from when I made yogurt and it worked beautifully.
Here’s how I am doing it:
Heat 2.5 Cups milk to 180 deg F (use temperature probe with alarm)
Let cool to 110 to 115 deg F. Can accelerate in an ice bath, stirring and measuring temperature.
Stir in filmjölk starter (3 Tbsp commercial filmjölk (Siggi’s) or prior filmjölk I made)
Put into jars.
Incubate in cooler 8 hours to overnight together with a jar of hot/warm water.