Original post: Xitter
Various responses in one unwieldy image: https://fedia.io/media/ce/5c/ce5c5637ce2bf3a36e18264580d48e416d3052bba2db4a9f4c8b7e0a44f87275.webp
Original post: Xitter
Various responses in one unwieldy image: https://fedia.io/media/ce/5c/ce5c5637ce2bf3a36e18264580d48e416d3052bba2db4a9f4c8b7e0a44f87275.webp
Imma fight y’all.
No milk. Use fil (sour milk), yoghurt or something similar. Put cereal on top, no mixing. The cereal touching the “liquid” get soggy while the rest stays crisp giving the best texture heterogeneity. Berries are awesome, frozen a super convenient alternative. If using frozen mix these with dairy before adding cereal.
Your fermented dairy of choice brings a nice crispy and fresh acidity to the meal. And if it (still) have an active bacterial culture it is super good for your gut.
Muesli is best cereal.
Honey only approved sweetener.
Honey only? But there’s so many good ones!
Jam, agave, or maple syrup should be good with muesli & yoghurt to my taste. Light molasses may work in moderation, and I’ve heard good things about sorghum syrup.
Fil as in Viili? That is delicious.
By the wiki article it sounds very similar. Milk plus micro culture equals deciciousness.
Are you from Sweden btw? Filmjölk/Fil I learned today has no English term. I am from the Netherlands and my mom used to get us Viili all the time, that is where my memories connected with you mentioning Fil. We also had Kefir but Viili was my fav, better than yoghurt. It’s hard to get here nowadays.
Swede yes. Fil is our national variant of soured milk. Runnier than yoghurt but still creamy, about same fat content as milk.
keefir is commonly used in the making of kama here in Estonia.