Filmjolk (also known as fil or the older word surmjolk) is a Swedish mesophilic fermented milk product that is made by fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides. The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid. The acid gives filmjolk a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the final product. The bacteria also produce a limited amount of diacetyl, which gives filmjolk its characteristic taste. Filmjolk is similar to cultured buttermilk, kefir, or yoghurt in consistency, but fermented by different bacteria and thus has a slightly different taste. Compared with yoghurt, filmjolk tastes less sour. In Sweden, it is normally sold in 1-liter packages with live bacteria. The bacteria help maintain the balance between beneficial and harmful bacteria in the intestines.

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