Filmjölk is a kind of fermented Swedish soured milk. It is similar to yoghurt and kephir but with other bacteria that gives a different taste. It is slightly similar to the American buttermilk. Germans know it as "sauermilch" or "buttermilch" but Swedish filmjölk has a thicker consistency like yoghurt. Filmjölk is usually sold in 1-litre packages and sometimes also contain fruits or berries, for instance strawberries. As is the case with most yoghurts, kephirs, etc., in Sweden filmjölk is sold with the bacteria still alive which means it has a stabilising effect on the intestinal flora.

Swedes eat and use filmjölk in the same way as yoghurt. That means they either eat it from a bowl using a spoon (and sometimes have cereals / muesli / corn flakes in it too) or drink it from a glass. Since it is a bit sour just like yoghurt most people add some sugar to it. Most non-Swedes that like yoghurt usually immediately like filmjölk too.

Nowadays a whole range of different filmjölks is being sold with different mixtures of different bacteria providing different tastes. (And at least according to the advertising of the dairy companies being ever increasingly better for your intestinal flora.)

Beginners may be advised to be careful with what's called "långfil" (long filmjölk), which tastes much like ordinary filmjölk but has a somewhat sticky consistency. Långfil is an acquired taste.

See also

• Cuisine of Sweden