Finland has been influenced both by Sweden in the west and Russia in the east. For instance the viili made on the west coast was stringy, just like fil in Sweden whereas the viili in the East was more creamy, perhaps the eastern Finnish version had its roots in Russia? Viili is mostly consumed in the summers and the best part of it may well be the thin, creamy layer on top of the viili, we often sprinkle it with sugar, cinnamon or both. Viili does not set if it is made during a thunderstorm, so do not try to make it then!

Tettemelk is also called långmjölk and can be made with two different plants: pinguicula vulgaris (native in Northern Europe, Russia, Canada and parts of the US) and drosera intermedia (temperate/tropical climates).

Then there are numerous other lovely fermented milk products in Finland: rahka (kvarg in swedish, a creamy very sour product made of fermented heated milk), kirnupiimä (a special piimä, a by-product of butter), smetana (originally russian, a bit thicker, creamier and tangier than creme fraiche), kermaviili (gräddfil in swedish, its fermented cream a tangy and lighter , more fresh version of creme fraiche, we make dip sauce of it) etc. Also, let’s not forget kvass, an absolutely lovely and superhealthy non-dairy probiotic made of fermented cabbage, beets, carrots, berries and herbs.

When reading this post I really wish for everything in it to be true. Sadly Sweden is the only country in Europe in which raw/unpasteurized milk is forbidden by law. No company can use it and it is illegal to sell, even farmers that sell to their closest friends are not really allowed to do so. The filmjölk we drink in Sweden is nothing but a weak fake in comparison to the soured raw milk filmjölk of before. Much of the traditional Swedish cooking has been forgotten or replaced with standardized industrial products that holds no real resemblance with the traditional home cooking products made long ago.

I appreciate this post alot! It deserves to be said and read – ironic how this comes from an north american blog though!

Kind regards
Alexander

You say to have the milk at room temp – but then say 108F. I live in Norway, on the coast where it is ‘warm’ and even on the hottest summer days it does not get that hot! Like where I am if we hit 90 it is everyone freaking out. I have no A/C and only have a small wall heater + fireplace, so the warmest my house gets is 77F.

All this to say, would you place the yogurt near a heat source then? Or just let it stand in out regular? I know that traditional soured milks like Filmjölk/Ymer/KefirMelk ect are ‘soured’ in a colder 64F/basement/dark cool corner temperature.

From what I understand we are allowed to purchase raw milk – but only if directly from a farmer.. never through a store. I have yet to find one willing to sell to me, though I have just got a new lead I am looking into! Though I have read that many people buy it, I think they are all just scared to share their source.

I think that if you have milk issues it might stem from the milk not being raw. I have read lots about people who think they have milk issues and that they are shocked when they try raw milk to no ill effect. I think if you try to find a source (and make sure it is clean, well fed – not grain feed cows) that you should give it a try!