Ropy, stretchy fermented milk from northern Sweden, eaten with bread — it can be lifted in threads from the bowl. It was traditionally started with butterwort leaves, and the culture is what makes it stringy.
The texture depends entirely on a specific ropy culture that is kept alive on the farm — historically on butterwort leaves — and no shop-bought yoghurt culture produces it.
What goes into it
- whole milk
- a långfil culture, traditionally carried on butterwort leaves
How it is made
Milk is inoculated with a specific ropy culture and left at room temperature for a day or two. The bacteria produce long-chain exopolysaccharides — the same class of molecule that makes natto sticky — which is what gives the milk its thread-forming texture. Traditionally the culture was carried on the leaves of butterwort, an insectivorous bog plant, from one batch to the next.
How long it takes: one to two days at room temperature
How it is eaten
Spooned over flatbread or porridge, lifted in threads, with sugar or berries.
History
Traditionally started with butterwort leaves; the culture makes the milk stringy enough to lift in threads.
Frequently asked questions
What is Långfil?
Långfil is a cheese & dairy from Sweden: ropy stretchy fermented milk from northern Sweden, eaten with bread. Traditionally started with butterwort leaves; the culture makes the milk stringy enough to lift in threads.
How is Långfil made?
Milk is inoculated with a specific ropy culture and left at room temperature for a day or two. The bacteria produce long-chain exopolysaccharides — the same class of molecule that makes natto sticky — which is what gives the milk its thread-forming texture. Traditionally the culture was carried on the leaves of butterwort, an insectivorous bog plant, from one batch to the next. It takes one to two days at room temperature.
Can I make Långfil at home?
No, and the atlas gives no method for it. The texture depends entirely on a specific ropy culture that is kept alive on the farm — historically on butterwort leaves — and no shop-bought yoghurt culture produces it.
What goes into Långfil?
Whole milk, a långfil culture, traditionally carried on butterwort leaves.
How is Långfil eaten?
Spooned over flatbread or porridge, lifted in threads, with sugar or berries.
