Filmjölk

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Fil is the common Swedish word for several kinds of fermented soured milk very common for breakfast or lunch in the Nordic Countries. Fil is similar to yoghurt or kefir, but is fermented by different sets of bacteria that give slightly different taste. Fil contains living bacteria and has a stabilising effect on the stomach and intestines. It is usually bought in 1-litre packages. The most common kind is filmjölk, soured by different kinds of bacteria from the species Lactococcus (a subspecies of Streptococcus) and Leuconostoc. The metabolism of the bacteria give the slightly sour taste. They also cause the proteins in the milk, mainly casein, to coagulate and make the milk thicker.

Fil is eaten in the same way as yoghurt, usually from a bowl using a spoon. It can be drunk from a glass, but is a little bit too thick for this to be common practise. Being slightly sour, many people add some sugar, jam, applesauce, cinnamon or berries. Cereals, corn flakes or muesli are often used in it. In northern regions of Sweden, crushed crisp bread is sometimes put into it.

Filbunke is a kind of fil made in small bowls. It is made from heated and then cooled milk, usually with some cream in it. The cream, if added, forms a yellowish layer of sour cream on top.

Since the 1980s, a proliferation of types of soured milk has appeared in the shelves of Swedish grocery stores; variations include fil with different fat content (usually less), fil already flavoured with fruit, vanilla, or honey. Also, types of fil with bacteria are considered extra healthy and can also be found in other countries, notably Japan.

Another Swedish soured milk product is långfil with a taste similar to filmjölk, but a very long and almost elastic texture. The bacterial flora of långfil is similar to filmjölk, but also contains Lactococcus lactis which puts carbohydrates such as sugars together to long chains, polysaccharides, which cause the long consistency. Långfil is a dying product, gradually disappearing from stores' shelves.

In the old days when people made their own fil, the bacteria were usually transferred from one batch of fil to the next by adding some old fil to the new batch. Sometimes also leaves from a plant of the genus Pinguicula was added. This plant has enzymes that degrade proteins, which makes the milk thick. Some people today say that the importance of these plants was always minor, and that it was the bacteria that did the main job. These days it is more difficult to make new fil without adding bacteria separately, since the milk is pasteurized.