I recently bought a few bottles of Siggi's filmjölk since they were on sale and enjoyed them so much that I wondered how hard it would be to make my own. I've always wanted to make my own Greek yogurt, but I didn't want to spend money on a yogurt maker or figure out how to keep the fermenting product between 108-110ºF. Filmjölk is perfect since not only is it super easy to make, the culture ferments at room temperature.
Just mix one tablespoon of filmjölk for each cup of milk in a clean jar, cover with a coffee filter or cloth to let gas escape, set in a warm area of your home, and presto! you'll end up with filmjölk 12-18 hours later. Just refrigerate for about six hours before eating to stop the culture from further fermenting the milk. I made mine with full fat milk which resulted in a very clean and fresh tasting yogurt that was noticeably less tangy than Siggi's, which uses skimmed milk.
