gräddfil

Gräddfil, meaning "cream sour" in Swedish, is a cultured dairy product common in Sweden and other Nordic countries. It is made by fermenting cream or a blend of milk and cream with lactic acid bacteria, which thickens the mixture and gives it a tangy, mildly sour flavor. The texture is smooth and pourable, lighter than crème fraîche and typically with a lower fat content than many sour creams, though fat levels vary by producer.

Traditionally produced by pasteurizing milk or cream, adding cultures, and allowing controlled fermentation until the desired acidity and texture are reached. In many commercial products, skim or partly skimmed milk is used with added cream to balance flavor and mouthfeel.

Uses: Gräddfil is commonly used as a topping for potatoes, fish, and gravlax; in sauces and dressings (for example dill or chive sauces); as a base for dips; and sometimes in baking to add moisture and tang.

Regional notes: In Sweden, gräddfil is a staple in everyday cooking and on cold dishes; it is also found in other Nordic cuisines, though substitutes such as crème fraîche or yogurt may be used in some recipes.

Storage: Keep refrigerated; unopened containers last until the date on the package. After opening, use within about one to two weeks, and always keep refrigerated. Nutrition varies with fat content, but gräddfil provides calcium, protein, and fat.