andrejthechef
SwedenBowlBreakfastVegetarian

Filmjölk with Muesli and Berries

Swedish filmjölk with homemade toasted muesli and fresh berries: tangy cultured milk, crunchy oats, almonds and pumpkin seeds, ready in 30 minutes.

prep
10 min
cook
25 min
total
35 min
serves
4
level
easy
A white bowl of filmjölk topped with toasted oat and almond muesli, raspberries and blueberries, with a spoon on a wooden table

Filmjölk is Swedish cultured milk, made by fermenting milk at room temperature with mesophilic bacteria. It is thinner than yogurt and milder in taste, and it is eaten in a bowl with muesli or cereal and berries. It is a common breakfast in Sweden, light and cold, with a slight tang that works well with sweet berries.

The better the toppings, the better the bowl. Toast the muesli yourself so it stays crunchy, let it cool completely before you store it, and add it to the bowl just before eating. Use plain, unsweetened filmjölk: the flavored kinds hide the tang that makes this good.

Filmjölk with Muesli and Berries is one of the best breakfasts from around the world.

method

  1. Heat the oven to 160°C (320°F) and line a baking sheet with parchment paper.

  2. In a bowl, mix the oats, almonds, pumpkin seeds and salt. Warm the honey and oil together in a small pan or microwave for 20 seconds and stir until combined.

  3. Pour the honey mixture over the oat mixture and toss until everything is evenly coated and slightly clumpy.

  4. Spread on the baking sheet in a single layer and bake for 20 to 25 minutes, stirring once after 10 minutes, until golden and fragrant.

  5. Let the muesli cool completely on the sheet without stirring, about 20 minutes. It crisps as it cools, and the clumps hold together if left alone.

  6. Pour the filmjölk into 4 bowls, top each with a generous handful of muesli and the berries, and serve straight away.

chef's tips

  • The muesli makes more than you need for four bowls. Stored airtight, it keeps for about 2 weeks.
  • To make your own filmjölk, stir 2 tablespoons of live filmjölk into 1 liter of whole milk, cover, and leave at room temperature for 18 to 24 hours, until it thickens slightly. Keep 2 tablespoons for the next batch.
  • Add the muesli right before eating, or it goes soft in the filmjölk within a few minutes.