Beschreibung
Source: Wikipedia. Pages: 92. Chapters: Soy sauce, Fish sauce, Yoghurt, Miso, Kimchi, Filmjölk, Pulque, Kombucha, Natto, Kefir, Chicha, Dosa, Kumis, Sauerkraut, Idli, Shrimp paste, Tempeh, Fermented milk products, Garum, Puto, Fermented bean curd, Yakult, Black garlic, Surströmming, Doenjang, Lassi, Tibicos, Injera, Ayran, Stinky tofu, Soured milk, Smetana, Appam, Tarhana, Katsuobushi, Ngapi, Garri, Hákarl, Gochujang, Tapai, Rakfisk, Kaymak, Skyr, Poi, Sour cream, Calpis, Zha cai, Tuong, Mursik, Oncom, Tian mian jiang, Crème fraiche, Dajiang, Ruu np, Brem, Cheonggukjang, Viili, Gundruk, Yellow soybean paste, Doogh, Douchi, Fermented bean paste, Ssamjang, Sumbala, Mageu, Dhokla, Ganjang, Tesguino, Nata de coco, Bagoong terong, Bagoong monamon, Kuzhi Paniyaram, Tianjin preserved vegetable, Shiokara, Meigan cai, Doubanjiang, Mohnyin tjin, Kapusta, Chass, Chinese pickles, Stinkheads, Igunaq, Fermented fish, Ogi, Iru, Fermented dairy comestible, Blaand, Atchara, Burong mangga, Lufu, Hongeohoe, Sinki, Súrmjólk, Fermented soy products, Ogiri. Excerpt: Filmjölk (also known as fil or the older word surmjölk) is a Nordic diary product similar to yoghurt using a different bacteria which gives a different taste and texture. It can also be described as a mesophilic fermented milk product that is made by fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides. The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid which means people who are lactose intolerant can consume filmjölk. The acid gives filmjölk a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the final product. The bacteria also produce a limited amount of diacetyl, which gives filmjölk its characteristic taste. Filmjölk is similar to cultured buttermilk, kefir, or yoghurt in consistency, but fermented by different bacteria and thus has a slightly different taste. Compared with yoghurt, filmjölk tastes less sour. In Sweden, it is normally sold in 1-liter packages with live bacteria. In Nordic countries, filmjölk is commonly eaten during breakfast or as a snack between meals in the same manner as yoghurt, usually from a bowl with a spoon. It can be drunk but is not normally done so since the liquid is fairly thick. Filmjölk is often eaten with breakfast cereal, muesli or crushed crisp bread on top. Since plain filmjölk tastes somewhat sour, many people add sugar, jam, apple sauce, cinnamon, ginger, fruits, and/or berries. In Norwegian it is called surmelk (new norwegian: surmjølk) (sourmilk) but the official name is kulturmelk (new norwegian: kulturmjølk). Manufactured filmjölk is made from pasteurised, homogenised, and standardised cow's milk. Although home made filmjölk has been around for a long time (written records from the 18th century speak of filmjölk-like products, but it has probably been around since the Viking Age or longer), it was first introduced to the Swedish market as a consumer product in 1931 by the Swedish dairy
