Piimä, a Scandinavian variety, is very thin yet creamy, and drinkable, with a mild, sweet flavor. Culture it with cream instead of milk to make a tasty sour cream-like topping.

A-fil is a special fil culture with added Lactobacillus Acidophilus. Very unique. Similar to Filmjölk but more tart!

Onaka has a refreshingly tart flavor that wont leave you puckering your lips.

Popular in Sweden, långfil is a variant of Filmjölk, but has a long elastic ropey texture and a buttery flavor.

Like Filmjölk, Hälsofil boasts a luscious custard-like texture that envelopes the palate, enhanced by a subtle but distinct hint of cheese that adds depth to its indulgent character.

Fjällfil is a special form of Fil known for its very unique characteristics. It has a mild taste with a slight cheesy flavor that is accompanied by a pronounced cheesy funk. This makes it an excellent choice as a base ingredient for various sauces and dips, adding a depth of flavor to culinary creations.

Filmjölk, a traditional Swedish fermented drink, boasts a tangy flavor akin to cheese, a creamy custard-like texture, and a subtly rounded finish that elevates its appeal. It stands out as a top choice among connoisseurs of fermented foods.

Viili is mildly sour, and in many respects is faintly sweet by comparison to other cultured dairy foods and yogurts, making it a great option for small children. It’s also fun! Some of our kids refer to this as the “OG toy yogurt,” often expressing a preference for eating with hands instead of spoon.

Bollnäsfil is a special form of Fil that originated from Bollnäs. It’s refreshing and has both a nice sweetness and tartness to it - add some fruit to your bowl and it’s like having delicious yet healthful portion of SweetTarts for breakfast instead of stodgy blah breakfast!

Short Viili is very mild and creamy, with a fairly smooth consistency and a faint sweetness. This culture is not the famed ropey/stringy/slimy variation of viili. We think of it as the less playful and more serious version of this delicious culture rather than the “toy yogurt” our kids love to eat and play with.

Our buttermilk is known for its rich, creamy texture infused with the signature tang of traditional buttermilk. This delightful option is a versatile choice, perfect for enhancing the flavor of pancakes and various dishes.

Thick, rich, and the flavor of sour cream you have come to know and love.

Long Skyr can be classified as a fresh soured milk cheese (similar to curd cheese eaten in Germany and Russia) but is consumed like a yogurt. Skyr has a slightly sour dairy flavor, with a hint of residual sweetness. It is traditionally served cold with milk and a topping of sugar. This variant has a long ropy texture.

Amasi yogurt, which is sometimes called Amasai, is a traditional, fermented milk beverage that is very similar to Milk Kefir. It has the consistency of a liquid yogurt and has a fairly mild, slightly tart flavour. If you like it a bit more solid, double your starter culture for a thick, creamy delight!

Japanese Caspian Sea yogurt has a thick and ropey texture. Once stirred it becomes almost silky. Its flavor is similar to Matsoni in which it has a yogurty flavor with notes of honey.

Matsoni has a thin, custard-like texture with notes of honey. Its flavor is the most “yogurty” and is a popular choice for frozen yogurt.

Mexican sour cream, thick yet pour-able. Great for adding a little tang to your favorite Mexican dishes.