Original post: Xitter
Various responses in one unwieldy image: https://fedia.io/media/ce/5c/ce5c5637ce2bf3a36e18264580d48e416d3052bba2db4a9f4c8b7e0a44f87275.webp
Original post: Xitter
Various responses in one unwieldy image: https://fedia.io/media/ce/5c/ce5c5637ce2bf3a36e18264580d48e416d3052bba2db4a9f4c8b7e0a44f87275.webp
By the wiki article it sounds very similar. Milk plus micro culture equals deciciousness.
Are you from Sweden btw? Filmjölk/Fil I learned today has no English term. I am from the Netherlands and my mom used to get us Viili all the time, that is where my memories connected with you mentioning Fil. We also had Kefir but Viili was my fav, better than yoghurt. It’s hard to get here nowadays.
Swede yes. Fil is our national variant of soured milk. Runnier than yoghurt but still creamy, about same fat content as milk.
keefir is commonly used in the making of kama here in Estonia.
Thanks for mentioning, I looked Kama up and it is certainly a breakfast unknown here but the recipes I looked up read delicious. Sorta fine grained roasted muesli. Fiber and protein on steroids. Also I learned versions of this is eaten Sweden, Finland, Russia and even Turkey. Also seems much healthier than any ‘western’ factory cereal as the recipes I have seen only require salt.
I like to eat it.