True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Fermented milk from Sweden
Filmjölk is Swedish soured milk, made with mesophilic lactic bacteria that work at room temperature. Milk with about 3 % fat is soured for about a day at 20–25 °C until it thickens to a mild, slightly buttery, drinkable curd near pH 4.5. It is eaten with a spoon, often with cereal.
A short entry: the sources we found record only what is said here about Filmjölk itself.
| Cow milk | Pasteurised; standard filmjölk has 2.5–3 % fat, lättfil 0.4–0.5 %[wp][texasrealfood] |
| Filmjölk from the last batch, as starterAbout 1 tablespoon per quart of milk | Home method; the page also gives a stronger 2 tablespoons per cup[texasrealfood] |
| Starter | defined-culture (dairy) | backslop (home) |
Total time across the recorded steps: 12 h – 36 h
What changes: The milk is heat-treated and cooled to room temperature
Output: milk ready to inoculate.
Microbes at work in this step
heat kills most milk bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Filmjölk is Swedish soured milk, made with mesophilic lactic bacteria that work at room temperature. Milk with about 3 % fat is soured for about a day at 20–25 °C until it thickens to a mild, slightly buttery, drinkable curd near pH 4.5. It is eaten with a spoon, often with cereal. Made in 4 steps over 12 h – 36 h. The longest step, sour at room temperature, takes 12–36 h (Discover Real Food in Texas) and runs at 20–25 °C (Discover Real Food in Texas). Lactococcus lactis subsp. lactis and subsp. cremoris and Lactococcus lactis biovar diacetylactis do most of the fermenting.
| Main step | 12–36 hReported[texasrealfood] | Sour at room temperature |
|---|---|---|
| Temperature | 20–25 °CReported[texasrealfood][arla] | Sour at room temperature |
Filmjölk is soured at room temperature by mesophilic lactococci, not by the thermophilic bacteria of yoghurt, so it sets softer and tastes milder and more buttery. Långfil uses a ropy strain that makes it stringy.
Made from heat-treated milk and kept refrigerated.
Every number is labelled with how it is known. How this atlas is made
The word filmjölk is recorded in Swedish from 1741. Arla began selling it in 1931, with långfil in 1965, lättfil in 1967, kefir-fil in 1977, A-fil in 1984 and Onaka in 1990.
