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Fermented milk from Sweden, more common in the north
Långfil is the Swedish "long" soured milk, with a long, almost elastic texture. Wikipedia says it is filmjölk made with fil culture plus Lactococcus lactis subsp. lactis var. longi, a strain that makes long chains of polysaccharide.
A short entry: the sources we found record only what is said here about Långfil itself. Its own sources do not record how it is made, so the steps and scenes below are those of Tjukkmjølk (Økologisk Tjukkmjølk fra Røros, PGI), the closest documented fermented milk ferment, shown as a guide to the method, not as a record of Långfil.
| Cow milk | |
| Fil culture with Lactococcus lactis subsp. lactis var. longi | Wikipedia lists this as the culture of commercial långfil[wp] |
| Starter | defined-culture: fil culture plus Lactococcus lactis subsp. lactis var. longi, as listed for commercial långfil |
Total time across the steps of Tjukkmjølk (Økologisk Tjukkmjølk fra Røros, PGI): 24 h
What changes: Fresh milk poured over butterwort leaves picks up the culture
Output: the first tettemelk, then kept alive by adding a little to raw milk.
Microbes at work in this step
lactic bacteria on the leaves seed the milk
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
Långfil is the Swedish "long" soured milk, with a long, almost elastic texture. Wikipedia says it is filmjölk made with fil culture plus Lactococcus lactis subsp. lactis var. longi, a strain that makes long chains of polysaccharide. Slime-forming Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis var. longi, added with the fil culture in commercial långfil do most of the fermenting.
Långfil is soured by slime-forming lactococci, so it stretches into threads, unlike the short, spoonable filmjölk made with ordinary mesophilic cultures.
Mesophilic soured milk made from pasteurised milk; keep it cold once set.
Every number is labelled with how it is known. How this atlas is made
Arla began selling långfil in 1965, and the word långfil has been in the Swedish language since 1896 (Wikipedia).
