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All our products are made with certified organic materials.
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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.
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 has soft buttery flavour. The yoghurt has creamy texture, not ropey like other long strains such as Viili.
As a mesophilic yoghurt, it ferments at room temperature and requires no special heating equipment. Just combine milk and our starter culture, and wait for the magic to happen.
Add your Organic Langfil yoghurt starter to the milk and stir well.
Feel free to experiment with flavouring your yoghurt. The important thing to remember is to always remove enough Langfil yoghurt to reculture the next batch before you add any flavourings.
No, yoghurt will ferment any type of dairy. We choose to use organic milk with our yoghurts as we believe organic is better. However, if you do not believe that to be the case, you are free to use whatever type of milk you wish while making your own yoghurt.
Generally, all of our yoghurt cultures will ferment anything with sugar in (soy milk, coconut milk etc). However, this weakens the yoghurt culture. As one off batches most find it works out just fine though. NEVER try and reculture a new batch from non dairy! Make a one off ONLY. ALWAYS make sure that you have a supply of dairy cultured yoghurt as your mother source as the main reserve. People have different levels of success with non dairy. We can not offer advice on what works best, simply because we only ever make our yoghurts with dairy milk.