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Fermented Milk

Fermented milk is milk cultured to produce a tangy flavor and a thicker or lightly effervescent texture.

Fermented Milk — illustrative ingredient image

About Fermented Milk

Fermented milk is milk cultured with microorganisms that convert some milk sugars and produce a tangy taste. It is used as a drink, a base for sauces and soups, a tenderizing or marinating liquid, and an ingredient in batters and other cooked dishes.

Depending on the culture and handling, it may remain pourable, become spoon-thick, or develop slight effervescence. Its flavour is tangy, while consistency ranges from fluid to thick; exact acidity varies with fermentation time and concentration.

The appearance is generally white to cream-coloured. It may be sold or prepared plain, salted, sweetened, strained, or flavoured; straining or concentration makes it thicker, while added ingredients alter its colour, flavour, and texture.

Ingredient type
compound ingredient

Forms & related ingredients

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Where fermented milk appears

9 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 1–9 of 9

Snacks

Desserts

Soups

Drinks

Breakfasts

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for fermented milk

Names and romanised forms to recognise on menus and labels.

English

Fermented Milk

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Fermented Milk nutrition & diet

Fermented Milk nutritional value

Reference: Fermented milk plain 4.2% fat e.g. filmjölk

Per 100 g of 100 g edible portion in the named official reference form.

Calories
68kcal
Protein
3.5g
Carbs
4.2g
Fat
4.1g

Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

This term requires identification of the animal milk, culture, texture, and degree of processing before reference matching. Distinguish plain cultured milk from strained, carbonated, sweetened, flavored, or fortified products. Record the edible portion and additions such as fruit, cereal, sugar, or oil rather than treating all fermented milk alike.

Compare the right form: Match the exact animal milk and cultured form, distinguishing drinkable, thickened, strained, carbonated, sweetened, and flavored products.

Diet considerations

Fermented milk is animal-derived, but the source animal and recipe are unspecified. Compatibility changes with gelatin, egg, cereal, fruit preparations, sugar, or other animal ingredients. Culturing does not make it plant-based; texture, straining, processing, and portion determine how its carbohydrate pattern fits the surrounding meal.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically incompatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically incompatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically incompatible
The ingredient profile identifies an animal-derived food or derivative.
Vegetarian · Typically compatible
Permitted by the lacto-ovo vegetarian pattern used here, in its plain form.
Pescatarian · Typically compatible
Permitted by the pescatarian pattern used here, in its plain form.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically incompatible
This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar).
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Swedish Food Agency Food Database, 2026-07-01 — 2048 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .