Langfil is a style of Filmjolk with a characteristic long and almost elastic texture due to Lactococcus lactis var. longi, a strain of bacteria that converts the carbohydrates in milk into long chains of polysaccharides, which cause the long consistency. Our organic langfil yoghurt starter comes in two variations.
More common in northern Sweden and is usually eaten with ground ginger. Langfil has been in the Swedish language since 1896. Sadly langfil yoghurt is no longer a product, gradually disappearing from stores shelves. Langfil yoghurt is quite similar to viili. It has slightly more tart, cheese like flavour to it though. We often refer to langfil yoghurt as liquid cheese. Technically, bacteria wise, it is a type of cheese. However it is always marketed as a yoghurt and Swedish people often have it for breakfast.
We also stock a short strain version of langfil. At some stage of its life something disturbed the balance of Lactococcus lactis var. longi, in this version, possibly from over fermentation or drying of the culture. It created a version that tastes just as great, but does not show the characteristic elastic texture of langfil. It produces a wonderfully creamy version of langfil without the string like texture.
As a mesophilic yoghurt, it ferments at room temperature and requires no special heating equipment. Just combine milk and our organic langfil starter culture, and wait for the magic to happen.