The New Penguin Russian Course Review: My Experience After 12 Lessons

New Penguin Russian Course Review

If you're looking for a serious Russian textbook that goes beyond simple phrases and tourist vocabulary, The New Penguin Russian Course by Nicholas J. Brown is often one of the first books recommended by experienced language learners. 

I've been using this book as part of my Russian studies and wanted to share my thoughts on its strengths, weaknesses, and whether it's still worth buying today.

If you're just starting Russian, I also put together a complete guide to Russian learning resources, where I compare podcasts, textbooks, apps, and beginner study materials.  Many of those resources are free, and I found all of them to be very helpful. 

Disclosure: Some links in this post are affiliate links.  If you buy through them, I may earn a small commission at no extra cost to you.  I only recommend resources I personally use or believe may be useful for learners.

You can find The New Penguin Russian Course on Amazon if you'd like to check the current price.

New Penguin Russian Course 

Who am I?

To put this review into context, I'm not a linguist or language teacher.  I'm an adult learner studying Russian in my spare time and currently working through the book at a reasonably slow pace.  

I originally started learning Russian because it is the language of my ancestors.  It is a part of my heritage that was taken from my family, and learning the language is one way of reconnecting with that history.  I also find Russian to be a beautiful language, and the more I learn about it, the more I appreciate its structure, sounds, and the way it expresses ideas.

First Impressions

The first thing that surprised me was the size of the book.  At over 500 pages, this is a substantial course rather than a quick introduction to Russian.

Unlike many modern language apps, The New Penguin Russian Course takes a traditional approach.  It teaches the Russian alphabet, grammar, vocabulary, reading, and translation skills in a structured way.

For learners who enjoy understanding how a language works, this can be a huge advantage.

Progress After 12 Lessons

I’ve been working through the book after learning the Cyrillic alphabet using a free online resource with audio, and after completing the Russian Made Easy podcast.  I don’t think I would have coped well if I had tried to learn it directly from this textbook, but having that foundation made the early lessons much easier for me.   

I no longer absorb new information as quickly as I did when I was younger.  To help me retain the information, I typically complete one lesson every 3 or 4 days, and I often go over the lesson a second time before progressing.  This makes for slower progress, but it helps me retain information that I may otherwise forget.

So far I've reached Lesson 12, and the chapters on the accusative and genitive cases were considerably more challenging than the earlier material.  I found myself rereading those sections several times before the exercises began to feel natural.

One thing I've appreciated about The New Penguin Russian Course is how systematically it builds knowledge from lesson to lesson.  The early chapters feel quite straightforward once you can read Cyrillic, but the difficulty increases significantly with more advanced grammar topics.

Some chapters require considerably more review than others.  When I encounter a difficult grammar concept, I often reread the explanations and repeat the exercises before moving on.

Before starting the book, a simple sentence such as "У меня есть книга" looked completely incomprehensible to me.  By Lesson 12, I can comfortably read simple sentences like this and understand the grammar behind them.  

When listening to spoken Russian, I can sometimes follow very simple, clearly spoken sentences, especially those aimed at children, but adult conversation is still very difficult.  Native speakers talk quickly and use a wide range of vocabulary, so at this stage I mainly pick out familiar words and try to understand the general meaning.

While I'm still very much a beginner, the book has helped me understand how Russian grammar fits together in a way that vocabulary apps alone never did. 

New Penguin Russian Course, and other study materials I use

What I Like About The New Penguin Russian Course

1. Excellent Grammar Explanations

Russian grammar has a reputation for being difficult, especially when it comes to cases, verb aspects, and noun endings.

One reason this book remains popular is that it explains these topics clearly and logically.  Rather than simply telling you what to memorise, it helps you understand the patterns behind the language.

2. A Complete Self-Study Course

Many Russian resources only focus on speaking or vocabulary.

The New Penguin Russian Course feels more like a complete language program.  The lessons build progressively, and the exercises encourage active learning rather than passive reading.

3. Great Value for Money

Considering how much material is included, I think this book offers excellent value.

A single purchase provides enough material to support several months of consistent study.

Check the latest price on Amazon

Disadvantages of The New Penguin Russian Course

No Audio Recordings

This is probably the biggest drawback for me.

Because the book was originally published before online audio resources became common, there are no accompanying recordings.

To improve listening and pronunciation, you'll probably want to combine the book with:

• Russian podcasts
• YouTube channels
• Language exchange partners
• Online tutors

I've listed several of the resources I use in my Russian learning resources guide.

Quite Grammar Heavy

One thing I found frustrating is that some grammar explanations assume a level of linguistic knowledge that complete beginners like me may not have.  

I don't think I would have been able to get this far through without already knowing the Cyrillic alphabet (even though this book does teach the alphabet), and without some basic grammar that I learned from the RussianMadeEasy podcast.

Occasionally I needed to reread sections several times or look up additional explanations online before the concepts clicked.

If you prefer learning through conversation or apps, some sections may feel dense and require patience.

Other Russian Language Courses You May Want to Consider

These are commonly recommended by other learners, but I can't personally comment because I haven't used them.

• Russian: A Comprehensive Grammar - a detailed reference guide for learners who want to understand the rules behind Russian rather than simply memorise phrases.  It is especially useful alongside a course book when you need deeper explanations of cases, verbs, and sentence structure. 
• Colloquial Russian: the complete course for beginners - a more speaking-focused alternative that emphasises dialogues, everyday situations, and practical communication.  It may suit learners who want to start forming conversations earlier and spend less time on detailed grammar explanations. 
• Teach Yourself Complete Russian - a beginner-friendly self-study course designed for independent learners who prefer a gentler introduction. It combines practical vocabulary, dialogues, and grammar explanations, making it a good option for learners who want more guidance before tackling a grammar-heavy textbook.

Who Should Buy The New Penguin Russian Course?

I would recommend The New Penguin Russian Course to:

• Serious self-learners
• Students who enjoy grammar
• Learners looking for a structured course
• People studying Russian for the long term

New Penguin Russian Course, Notebook, Pen - ready to learn

Who Should Not Buy This Book

This probably isn't the best choice if you:

• want to speak basic Russian quickly
• prefer audio-based learning
• dislike studying grammar
• want a gamified app experience

Frequently Asked Questions

Is The New Penguin Russian Course good for beginners?

Yes, although it moves fairly quickly into grammar.  Beginners who enjoy structured learning or who already have some knowledge of Russian will benefit most.

Does The New Penguin Russian Course include audio?

No.  This is one of the book's biggest weaknesses and why I recommend supplementing it with podcasts and YouTube resources.

How long does it take to finish?

At my current pace of one lesson every 3-4 days, then repeated before moving on, I expect it may take about a year to complete.  I'm in no rush.  I'd rather spend a year understanding the language than race through the book and forget everything.  If lessons get harder, or if life gets in the way, it may take me a little longer. 

Is The New Penguin Russian Course better than Duolingo?

They serve different purposes.  Apps are useful for habit building and vocabulary, while this book gives a deeper understanding of grammar. 

What should I buy with The New Penguin Russian Course?

Because the book doesn't include audio, I would pair it with a beginner Russian podcast, listening practice, and a notebook or flashcard system.  The textbook is strongest as a structured grammar foundation.

Is The New Penguin Russian Course Worth It?

In my opinion, yes.

If I were starting Russian again from scratch, I would still buy this book.  Although it requires more effort than an app-based course, the depth of explanation and structured approach make it one of the best resources available for serious self-study.

While it lacks audio and isn't as flashy as modern language-learning apps, it remains one of the most complete Russian textbooks for independent learners.

It does require patience.  Some lessons take me several evenings to work through properly, especially when I want to make sure I fully understand the grammar before moving on.

Every lesson leaves me feeling like I've genuinely learned something.  It's one of the few textbooks that has kept me motivated instead of sitting on the shelf.  Once my copy falls apart from use, I will likely buy a replacement.

Get The New Penguin Russian Course on Amazon.

More Russian Learning Resources

This book is one of several Russian learning resources I've been experimenting with.   

• Complete Russian Learning Resources Guide - my guide of useful free and low cost resources for learning Russian
• RussianMadeEasy - free Russian language podcast

Final thoughts

Learning Russian has also given me an unexpected appreciation for Russian gardening and food culture.  That interest has naturally connected with other parts of my blog, especially traditional food preservation and growing systems.

If you're interested in that side of things, I've previously written about some fascinating heirloom varieties that I grow in my post on heirloom Russian tomatoes.  Studying Russian has also led me to experiment more with traditional foods, including making milk kefir and tvorog at home.

Have you used The New Penguin Russian Course?  Let me know your thoughts in the comments!

Perennial Vegetables, Plants, Seeds & Kefir for Sale – July 2026

For Sale: July 2026

July 2026 availability: live perennial vegetable plant and seed list (Australia).

I grow a range of perennial vegetables, edible plants, herbs, fruiting plants, aquatic plants, and a small selection of ornamental plants from my home garden in Australia.  Everything is grown organically by me and in small seasonal batches.  Most plants are available in small quantities only and some items may sell out during the month.

Availability changes through the year depending on growth cycles and dormancy.

If something is not listed below, it is not currently available this month.  

Recommended books: Many readers ask how I learned to grow perennial vegetables and save seed.  I've put together a short list of the gardening books that have influenced me most near the end of this page.

Duck potato ready for planting

How to Order

To order, please email me with the items you would like:

damien_beaumont [at] yahoo [dot] com [dot] au

(Replace [at] with @ and [dot] with .) 

I will reply with total cost and payment details.  Postage is sent on Mondays after payment clears.

Postage

• $12 standard plant and item postage
• $3.50 seeds only

For Sale: June 2026 

This month’s list includes perennial vegetable plants, edible perennial herbs, berry plants, heirloom and open-pollinated seeds, aquatic plants, and live cultures, all organically grown in my home garden in the Canberra region of Australia.

Bare Rooted Perennial Plants – $5 each (unless stated)

Perennial Onions & Alliums

• Babington leek
• Everlasting onions
• Tree onions

Other Perennial Vegetables

• Asparagus (Purple)
• Asparagus (Precoce D’Argenteuil)
• Chinese Water Chestnut ($3 per small corm)
• Duck potato ($3 per small tuber)
• Jerusalem Artichoke ($3 per tuber)

Culinary Edible Herbs (Perennial)

• Brahmi/water hyssop  
• Jekka's thyme
• Lemongrass
• Peppermint
• Rosemary - blue flowering
• Sweet violet
• Vietnamese fish mint 
• Variegated water parsley (prettier than the all green form)
• Green water parsley (more vigorous stronger tasting version of the variegated form)  
• Watercress 
• Willow herb 

Berries & Fruit

• Pineberry strawberry
• Hokowase strawberry
• Virginian strawberry
• Attila alpine strawberry
• Elderberry
• Jostaberry (pick up only)
• Pomegranate 

Aquatic Plants

• Azolla – $3 per scoop
• Duckweed – $3 per scoop

Heirloom and Open-Pollinated Seeds – $4 per packet (unless stated)

A selection of heirloom, open-pollinated, and home-bred vegetable seeds suitable for seasonal growing in Australian conditions, including rare and unusual vegetable seeds.

• Immali corn (my own sweet corn breeding project producing purple/pink and white kernels)
• Purple hot mustard
• Purple asparagus
• Tomato Tommy Toe
• Tomato Reisetomate 
• Tomato Snow White
  
• Tomato Speckled Roman
• Senposai
• Hon Tsai Tai / Choy Sum (purple stem) 
• Black raspberry seed (not plants) (note: needs minimum of 3 months cold wet stratification to germinate)
• Muscari grape hyacinth - packet of seeds (not bulbs) 

Living Ancient Cultures - Kefir & Ferments - $5 

• Milk kefir grains – approx 1/4 cup (significantly larger quantity than most starter packs)
• Kombucha SCOBY 

Ornamentals/Succulents/Houseplants

• Aloe vera - small plants $5 
• String of pearls succulent - plant $5, cuttings $2
• String of beans succulent (from Coober Pedy) - plant $5, cuttings  $2
• Red jelly bean succulent  $5, cuttings $2
• Succulent - Plectranthus (unnamed variety) $5 
  
• African violet leaf cutting – 'New Hampshire' $3
• African violet leaf cutting – double light blue (unnamed variety) $3

Other Items

• Candle mould “skep” - $10
• Candle mould “owl” - $10

Tommy Toe Tomato 

For photographs, botanical names, growing notes, and detailed descriptions of these plants, see my older catalogue page.  

Please note my catalogue page has a lot of things not currently in season/not currently for sale.  The only things I have for sale this month are listed in this blog post above. 

Recommended books and Equipment

These are the most useful reference books for many of the plants listed above.  They are also the books that got me started on the journey of growing rare edibles and perennial vegetables.

Some links below are affiliate links, which means I may earn a commission at no extra cost to you.  I only include books I actively use or strongly recommend for growing the plants in this catalogue.

Seed to Seed, Suzanne Ashworth  
This is the most widely used seed-saving reference book and one I still rely on regularly.  It gives clear, plant-by-plant instructions for saving seed from vegetables and herbs, helping you maintain reliable strains and preserve genetic diversity in a home garden. 
Best for: anyone saving seed from the vegetables, especially leafy greens, legumes, and herbs.

Perennial Vegetables: From Artichokes to Zuiki Taro, a Gardener's Guide to Over 100 Delicious and Easy to Grow Edibles, Eric Toensmeier  
A foundational reference for anyone interested in perennial vegetables.  It covers over 100 perennial vegetables, including many species featured in this catalogue, from common artichokes to lesser known edible perennials.
Best for: building a perennial food garden and exploring unusual edible species.

Lost crops of the Incas 
I love this book!  This one got me started in rare and underutilised vegetables.  It explores traditional Andean crops and highlights many species that are still rarely grown outside their native regions.
Best for: rare crop inspiration and expanding beyond standard vegetable varieties.  

Lost crops of Africa 
A detailed overview of African traditional food crops, their nutrition, and their potential for wider cultivation.  Many of these plants are highly resilient and well suited to harsh or variable climates.
Best for: climate resilient and underused food plants.

The Complete Book of Plant Propagation, H. L. Hartmann
A comprehensive guide to propagation techniques including seeds, cuttings, grafting, and layering.  This is a technical reference, but extremely valuable if you are propagating plants from this catalogue.
Best for: cuttings, grafting, and scaling up rare plants.

Many of you ask what gear I use to manage my garden, take cuttings, and package seeds. Below are the specific, reliable tools I rely on every week.

Felco F-2 Classic Manual Pruning Shears

The absolute industry standard for a reason.  I use these for everything from harvesting asparagus to taking clean woody cuttings of mulberry and elderberry.  They can last a lifetime because every single part is replaceable.

• Best for: Clean, disease-free plant propagation and general pruning.

Check current price for Felco F-2 Shears on Amazon

Self-Sealing Kraft Paper Seed Envelopes (100-Pack)
If you are saving seeds like my Immali corn or Tommy Toe tomatoes, these breathable paper packets are essential.  Unlike plastic baggies, paper prevents moisture buildup and mold, keeping your home-saved seeds viable for years.

• Best for: Organizing, storing, and labeling your seasonal seed harvest.

View Kraft Seed Envelopes on Amazon

Stainless Steel Soil Moisture & pH Meter
Perennial vegetables like watercress, water chestnuts, and asparagus are highly sensitive to their soil and water conditions.  This simple tool helps me instantly check if my beds are holding the right moisture levels before planting out delicate bare-rooted stock.

• Best for: Keeping rare and unusual edibles in their optimal growing zones.

Check Soil Meter Deals on Amazon

How to Make Farmer's Kefir Cheese from Milk Kefir (Easy Tvorog Recipe)

Tvorog is a traditional Eastern European farmer's cheese that can easily be made at home from milk kefir.  This simple fresh cheese requires no special equipment, uses up excess or over fermented kefir, and produces a mild, tangy cheese that works well in both sweet and savory dishes. 

I’ve been making this simple fresh cheese from milk kefir for a few years now.  If you have more milk kefir than your household can drink, making kefir farmer's cheese (or tvorog) is one of the simplest and most delicious ways to use it.

My kids like the tvorog I make, they like it more than milk kefir.  As a fermented dairy food, it contains protein and beneficial bacteria.  I generally only make very small batches, but could scale it up if I wanted to.  If you don't already make milk kefir, see my guide on making milk kefir at home. 

This post contains affiliate links.  As an Amazon Associate I earn from qualifying purchases. This comes at no extra cost to you.

Home made tvorog farmer's cheese 

What is Tvorog?

Tvorog is a fresh curd cheese that has long been part of traditional Eastern European and Russian home cooking.  It is similar to cottage cheese, and is super easy to make.  In Russian Orthodox tradition, it is closely associated with Easter, where it is used to make “Paskha,” a rich celebratory dish prepared for the Easter table after the Lenten fast.  Paskha is typically made by combining tvorog with butter, eggs, sugar, and dried fruit, then pressing it into a traditional paskha mould, often shaped like a pyramid, symbolising the tomb and the Resurrection in Orthodox Christian tradition.  I tend to make tvorog around Easter time, which my kids enjoy, but I don't tend to make paskha. 

When made from milk kefir, tvorog becomes one of the easiest forms of kefir cheese or fermented milk cheese, since the fermentation has already done most of the work. 

To be clear, this is not the most traditional way to make tvorog.  If your babushka read this she would likely shake her head in dismay.  This is, however, a very simple way to make tvorog.  The end result is quite nice.  

Purists may point out that traditional tvorog is normally made by gently heating soured milk rather than simply draining kefir.  This method produces something very similar in texture and flavour, while requiring less equipment and attention.

How to make tvorog from milk kefir

This is one of the easiest ways to make kefir cheese (tvorog) at home.  Tvorog is a simple fresh farmer's cheese traditionally made from soured milk.  This version uses milk kefir and requires only:

• milk kefir
• a sieve or colander
• cheesecloth or muslin
• a bowl
• A jar 

Simply ferment the kefir until slightly separated, drain off excess whey, strain for 24-48 hours, and refrigerate the resulting cheese.  The detailed method follows below.  

One cup of fully fermented milk kefir typically produces only a small amount of tvorog, but the exact yield depends on how long it is drained.

Equipment I Actually Recommend to Make Tvorog 

• Milk kefir (fully fermented and slightly separated)
• A tea strainer (a straining cloth such as a cheesecloth or muslin works far better)
• A sieve or colander
• A bowl to catch the whey
• Glass storage container

If you plan to make tvorog regularly, the two things that made the biggest difference for me were a fine cheesecloth and a sturdy sieve.  I generally make kefir cheese using a tea strainer.  It works, but a proper cheesecloth makes a noticeable difference because it stops losing tiny curds and makes the process easier. 

For draining, I tend to use a tea strainer.  A tea strainer is not ideal as it limits the size of batches I can make.  A fine cheesecloth or muslin cloth is far better and makes a noticeable difference.  A looser weave cloth also works, but tends to let more curds escape, especially with a softer kefir. 

How I make tvorog (farmer's cheese) at home from kefir

I add kefir grains to a cup of milk, and leave on the bench for a day or 2 until slightly over fermented.  The exact amount varies with the milk and how long it is drained, but I usually end up with a surprisingly small amount of tvorog from a jar of kefir.  I wrote simple instructions for how I make milk kefir at home.

Once the kefir has reached a good stage of fermentation, when it is starting to separate, I stir it and pour through a sieve set over a bowl so I can remove the kefir grains. 

Milk kefir starting to separate - perfect for making tvorog

I then tip this milk kefir in a thin narrow glass jar.  I have tried using wider jars and mugs, but they seem to separate less consistently.  I don't know exactly why, but narrow jars reliably produce a cleaner separation of curds and whey in my kitchen. 

I then generally add a small amount of kefir grains, only about a quarter teaspoon.  Adding kefir grains probably isn't needed for this step, but it helps me feel better about leaving it on the bench.  As kefir is already an active fermented food with an established acidic culture, I have found this method reliable.  As with any fermented dairy product, if it develops unusual colours, mould, or unpleasant odours, discard it.

I then cover with something that lets in air, and leave it on the bench for a further 24 hours to separate.

Milk kefir separating into curds and whey before making homemade tvorog

I leave this until it separates noticeably.  Normally a day is enough, but sometimes in colder weather it needs two.

I then carefully tip off as much whey as I can.  Without stirring, I carefully tip the rest into a tea strainer, and leave this on a coffee mug to drain.  As mentioned earlier, using a tea strainer isn't ideal, a cheese cloth over a bowl would work much better. 

I tend to cover with a strainer or something to keep out dust.  A cloth or tea towel would work just as well.

Draining kefir through a strainer to make farmer's cheese

I leave this to drain for a day.  Sometimes it doesn't drain enough, so I leave it for a second day for the whey to continue draining.

The liquid drains off, and the kefir becomes firmer and more like a traditional tvorog cheese.  Once it has drained sufficiently, I carefully use a spoon to loosen it from the edges, and tip it into a container.  It normally comes out in one large lump.  

I then put the finished tvorog in an airtight container in the fridge until eaten.  In my household it is usually eaten as soon as the kids notice I made it, but tvorog lasts up to five days.  

I sometimes use plastic, but prefer to use glass containers for storing homemade dairy products because they don't retain smells and are easy to clean.  Glass containers like these are excellent.

Whey drains off, and kefir becomes tvorog

How to Use Homemade Tvorog (Farmer's Cheese)

The finished tvorog is sort of like a cottage cheese that is mild, slightly tangy, and very adaptable.  It is not strong in flavour, which is part of its usefulness.

People tend to use it in simple ways:

• spread on toast with herbs from the garden

• mixed with chopped greens or soft leaves as a filling

• served with honey, fruit, or preserved berries

• or as my kids prefer, simply eaten plain, chilled

It also works well as a base for savoury mixtures, particularly with chives, dill, or young spring onions.

How Long Does Tvorog Take to Drain?

The main variable is draining time. 

A shorter drain gives a soft kefir curd cheese, closer to a thick spread.  A longer drain produces something firmer and more sliceable, closer to traditional tvorog.

In summer, I tend to shorten the draining time and use refrigeration earlier to keep the flavour clean and the texture consistent.  In cooler months, it can sit a little longer without much change beyond gradual firming.

Like most simple fermentation processes, ratios of ingredients and timelines will all shift somewhat with the seasons, it is more about observation than precision.  

Freshly made farmer's cheese 

Frequently Asked Questions

What does tvorog taste like

Tvorog has a mild, slightly tangy flavour, with a fresh dairy taste.  It is less creamy than cream cheese and usually drier than cottage cheese, with a texture that depends on how long it is drained.

Is kefir cheese the same as tvorog?

Not exactly.  Traditional tvorog is usually made by gently heating naturally soured milk until the curds separate from the whey.  Drained milk kefir produces a very similar fresh cheese with a mild tang and comparable texture. 

Is tvorog the same as cottage cheese?

No.  Tvorog and cottage cheese are similar fresh cheeses, but tvorog is usually drier, slightly tangier, and contains less free liquid.  Homemade kefir tvorog often has a texture somewhere between cottage cheese and cream cheese depending on how long it is drained.

How long does homemade tvorog last?

Stored in an airtight container in the refrigerator, homemade tvorog generally keeps for several days if your kids don't notice you made it and eat it all before that.

Can I freeze tvorog?

Yes, although the texture may become slightly crumbly after thawing.

Is tvorog healthy?

Tvorog is often described as a high-protein fresh cheese, although the exact nutritional content depends on the milk used and how long it is drained.  As tvorog is made from fermented milk kefir, it is a food rich in diverse microbial cultures.

What can I do with leftover whey?

Leftover whey rarely goes to waste.  People use it when baking bread, add small amounts to soups, or use it as part of a fermentation starter.  Some people feed whey to chickens or pigs, while others add small quantities to compost.  If you regularly make kefir cheese, finding uses for the whey becomes almost as important as using the cheese itself. 

Equipment I Would Buy If I Made Tvorog Regularly at Home

If I were making larger batches of tvorog, or even tiny batches more often, these are the tools I would consider most useful:

• Cheesecloth or muslin cloth 

• A sturdy sieve or colander 

• If you start making kefir regularly, glass fermentation jars are useful for keeping batches organised

None of these are essential, but the cheesecloth and a sieve make straining easier and reduce loss of curds. 

A few practical notes

This is one of those processes where small tools make it easier without changing the method itself.

I tend to only make tvorog around Easter, and a few times through the year.  If I were making it more regularly, or if I were making more of it, I would want to use proper tools.

A proper fine-weave cloth or reusable cheese-making cloth is worth having if you plan to make tvorog regularly, as it makes straining cleaner and reduces loss of curds.  Likewise, a sieve or colander that holds the weight of the kefir without collapsing makes the process more reliable.

Books That Helped Me Learn Fermentation

Fermentation is one of those hobbies where a good book is often more useful than buying lots of equipment, because understanding the process lets you improvise.

If you enjoy making kefir cheese and experimenting with fermented foods, these are two books I found useful:

Wild Fermentation - this is an excellent starting point for anyone interested in cultured foods, covering a range of traditional ferments including dairy, vegetables, and beverages.

The Art of Fermentation - this is a comprehensive resource for anyone interested in traditional fermented foods, including cultured dairy products such as kefir, yogurt, and other heirloom ferments.

Closing note

Milk kefir tends to accumulate in a household where it is regularly cultured, and this is one of the simplest ways I’ve found to turn excess into something useful.  It sits somewhere between food preservation and everyday cooking, and doesn’t require much more than time and a quiet corner of the kitchen.

What begins as a jar of over fermented kefir becomes a useful farmer's cheese with very little effort.  It is one of those simple kitchen habits that quietly turns surplus into something worth keeping. 

If you enjoy making cultured dairy foods at home, you might also like filmjölk, a traditional Scandinavian fermented milk that is milder than kefir, and equally simple to prepare.

How to Make Filmjölk at Home (And Why My Kids Prefer It to Kefir)

What is Filmjölk

Filmjölk (also called Tykmælk in some countries) is a mesophilic ferment similar to yogurt, that I recently started making.  If you've never tried filmjölk before, imagine a cultured milk somewhere between drinking yogurt, sour cream, and kefir.  My kids describe it as "drinkable sour cream".  

I have never tried to make regular yogurt or Greek yogurt.  Normal yogurt needs to be kept warm to do its thing, and requires controlled heat and incubation, which is less convenient at home.  Mesophilic yogurts (like kefir and filmjölk) are far easier and cheaper for people to make at home (and to keep culturing indefinitely as heirlooms) as they do their thing at room temperature with no need for heat mats or incubators and the like.  

The main thing you need to make filmjölk at home is a live starter culture.  I recommend starting with a dedicated heirloom culture rather than trying to revive supermarket products, because it gives you a reliable culture you can keep going batch after batch. 

Filmjölk tastes surprisingly different to kefir considering they are both made from milk that I leave sitting in a jar on my bench.  Luckily, they are both simple to make.  An added bonus is once you get the live starter culture, it is simple to keep making it forever. 

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

Filmjölk like drinkable sour cream 

Where I Got My Filmjölk Starter Culture

I started with a live heirloom filmjölk culture rather than a freeze-dried packet.  In my experience, live cultures establish more easily and can be propagated indefinitely.  That being said, posting live culture is problematic and it is far easier to find dried starter cultures for sale.

Most beginners have the best results starting with a dedicated heirloom filmjölk culture rather than trying to propagate commercial cultured milk.  This is the starter culture I would recommend for first-time filmjölk makers. 

Best Equipment for Making Filmjölk

• Filmjölk starter culture
• Milk (any that's not plant based milk)
• Wide-mouth glass jar (much easier to clean than recycled jars)
• Optional thermometer strip (helps produce more consistent results year-round)

Equipment You Don't Need

You do not need:

• yogurt maker
• heating incubator
• expensive fermentation machine
• special containers

A glass jar is enough.  I recommend using a wide-mouth glass jar. 

Can You Make Filmjölk From Store Bought Filmjölk?

Sometimes.  If the product contains live active cultures, it can often be used to start a new batch.  However, many commercial cultured milk products are designed for flavour and consistency rather than long-term propagation.  Traditional heirloom starter cultures are generally more reliable if you intend to keep making filmjölk indefinitely.

Best Filmjölk Starter Culture for Beginners

For beginners, I recommend starting with an established heirloom culture rather than attempting to propagate commercial cultured milk products.  A dedicated starter culture tends to establish more reliably and can usually be propagated indefinitely.

Filmjölk vs Milk Kefir

Filmjölk and Kefir are both ancient cultures used to ferment milk.  They are both somewhat similar to drinking yogurt.

I first made milk kefir using kefir grains back in 2010.  We moved house with our kefir, we made it for a few years, I eventually let it die, then I missed it, got more kefir grains, and I have been making kefir ever since.  

Kefir is sour, intense, can be slightly bubbly, and is good in all the ways I expect of fermented milk.  I drink it as is, or add honey/flavouring, or make tvorog (like cottage cheese) from it.  It has been used as traditional medicine for generations, and the microorganisms in it are generally very resilient and forgiving in home fermentation.  We drink milk kefir raw, or with honey/ice cream topping, or I use it to make tvorog (similar to cottage cheese).  

If you want to try making milk kefir, you could get grains from me, or if you are not ready to start straight away you could buy a kefir starter culture like this one.

Kefir has its origins in Mt Elbrus from an area of the Caucasus mountains that sits within Russia.  I think milk kefir is unmistakably Russian, sometimes too much so for delicate western palates with a preference for bland foods.  Many Russian families I know have made kefir for generations, and it occupies much the same important place in many Russian kitchens as tea or sour cream or buckwheat.  

Filmjölk is similar to kefir in that it is also a traditional mesophilic fermented milk, but it behaves quite differently in both taste and texture.  

Old records mention it in Scandinavia in 1741, and it is far older than that, likely pre-dating the Viking era.

Filbunke is thicker than filmjölk

What is Filbunke?

In practice, the distinction between filmjölk and filbunke can be blurry when made at home.  The same culture can produce anything from a drinkable cultured milk to a spoonable custard-like ferment depending on fermentation time and conditions.

Filbunke is a lot thicker than filmjölk, I think of it as being closer in texture to yogo than it is to milk.  For me, making filbunke usually means leaving the jar of filmjölk on the bench to set for an extra day.

Filmjölk and Filbunke are not separate things, so much as different ways of using the same culture, and I believe the end consistency is the only material difference.  

I am not sure if the end product I make would technically be considered filmjölk, or filbunke, or if it is somewhere in between.  

Some Filmjölk/Filbunke/Tykmælk I made at home 

How Filmjölk is Made at Home

Compared to kefir and yogurt, there is surprisingly little practical information available about making filmjölk at home.  I don’t know if I am doing it 'right', but I can comment on what I do and how it is working for me.  

I only got Filmjölk earlier in 2026, and even though I am new to making this I don't see how it could go wrong as it is really simple.  

In my experience, live heirloom cultures tend to establish more quickly and are easier for a beginner to maintain than freeze-dried starters.  Once established, they can be propagated indefinitely by reserving a small amount from each batch. 

Filmjölk Flavor and Texture

Filmjölk has a custard like consistency, it is velvety and smooth.  

Taste wise I think that filmjölk is very different to kefir.  Filmjölk tastes buttery, my kids describe it as being almost like drinkable sour cream, they love it. 

My kids describe Filmjölk as drinkable sour cream

Microorganisms in Filmjölk

Filmjölk contains a mix of lactic acid bacteria, which can vary depending on culture, milk, and conditions.  While specific numbers vary enormously between cultures and studies, filmjölk is said to contain up to about 25 strains of microorganisms, this changes depending on the season and conditions as it is never entirely stable and it gains and loses species over time.  

While this number sounds impressive, and is hugely more than any store bought yogurt, it is a drop in the ocean when compared to milk kefir which is recorded having up to 78 different strains of microorganisms.  It is also noteworthy that filmjölk only contains bacteria, whereas kefir contains a complex symbiotic colony of bacteria and yeasts.  The lack of yeasts slightly changes how I ferment this as opposed to kefir.

When I speak about the number of strains of microorganisms, I am only talking about home made.  When made at home the traditional way, filmjölk has a higher number of species than store bought.  Many supermarket “filmjölk” products are modern probiotic dairy drinks inspired by traditional filmjölk, and have less complex flavour profiles.  I am told that most of these store bought ones often only have three or so strains, mostly including: Lactococcus lactis, Lactococcus lactis subsp. cremoris, and Leuconostoc mesenteroides, but some of the better brands may have more.  

How I Make Filmjölk at Home

I make filmjölk by adding a mesophilic starter culture to a jar of milk, and leaving it at room temperature until it thickens.  I usually make mine in simple glass jars with screw-top lids because they're easy to clean and don't retain odours.  I tend to use a jar with a wide mouth as it makes it easier to use.  

While I tend to use recycled pickle jars because they're free, a purpose-made wide mouth glass jar is easier to clean and much more convenient if you're making filmjölk regularly.  A wide-mouth jar is not essential, but it makes removing filmjölk easier, reduces trapped residue around the neck, and is much easier to clean between batches.

I usually leave it for around 12–24 hours depending on temperature (or an extra 24 hours if I want to end up with the thicker filbunke).  If you're trying to be consistent, a simple thermometer strip can help monitor temperature.  If your kitchen temperature changes through the year, a simple stick-on thermometer strip can help you see what is happening inside the jar without opening it.

Unlike kefir or kombucha, I ferment filmjölk with a lid on as I worry that it may be contaminated by kefir or other ferments in my kitchen.  Perhaps I am being over cautious, but as filmjölk only has lactic acid bacteria, it does not need the lid off and will not build dangerously high pressure.

Once set, I refrigerate it and keep aside a small amount as a starter for the next batch.  Over time, the culture stabilises and becomes pretty consistent (like any living culture they always vary a bit seasonally).

Saving a little filmjölk starter for a new batch

My Experience Making Filmjölk

I first obtained my filmjölk starter as a liquid culture early in 2026, and wasn’t entirely sure what to expect.  There is very little practical information available compared to kefir or yogurt.  Most of the information I could find was people using dry starter culture powders, and struggling to make them work.

When it arrived it smelled a bit like butter, and a bit like sour milk/kefir, but it did not smell like rancid milk.  If it ever smells rotten, or grows odd colors, throw it away.  I tasted some to try and remember what it should taste like.

Most internet sites say to use 1 or 2 tablespoons of starter per cup of milk, but I used about 1/4 cup starter to 3/4 cup milk the first time to make sure it had enough microorganisms inoculating the milk.  It set quickly at room temperature, and developed a smooth, custard-like texture.  After that I stored it in the fridge until I was ready to drink it.  

Each time I make a batch of filmjölk I keep some to make a new batch, and the cycle goes on.  I find it very simple to make. 

My kids like the taste of filmjölk as it is buttery and less harsh than kefir.  While my kids use honey and ice cream topping in kefir, they only drink filmjölk raw as it is less sour.      

For me, filmjölk behaves more predictably than milk kefir.  Each batch of filmjölk is similar to the last, whereas each batch of milk kefir seems to be noticeably different to the last.  

Fermenting filmjölk turned out to be simpler than I expected, especially compared to more active ferments like kefir.  Sloshing a little live starter into milk every now and again is not hard.  It also stores well in the fridge, so I can have a break from making it every now and again.

I have only been making filmjölk for a small amount of time, but given how simple it is and how much my kids like it I have a feeling I will be making this for years to come.  Over the small amount of time I've had it the taste changed slightly, it is less buttery now, but my kids still like the taste more than milk.  

Filmjölk is not the same as kefir

Filmjölk vs Milk Kefir at a Glance

Feature	Filmjölk	Milk Kefir
Starter	Filmjölk culture	Kefir grains
Fermentation	Bacteria	Bacteria and yeasts
Taste	Buttery and mild	Tangy, intense, and sour
Texture	Smooth and custard-like	Drinkable and variable
Carbonation	None	Sometimes slightly fizzy
Consistency	Predictable	More variable

Common Mistakes When Making Filmjölk

• Using too little starter
• Fermenting somewhere too cold or too hot (this is where thermometer strips come in handy)
• Throwing away starter accidentally
• Not putting some starter aside before mixing in flavouring or fruit
• Expecting it to taste like yogurt
• Confusing filmjölk with spoiled milk

Frequently Asked Questions

Where can I buy filmjölk starter culture in Australia?

Filmjölk starter culture can be difficult to find in Australia.  If you don't know anyone who maintains a live culture, you can check current availability of starter cultures here.

What milk works best for filmjölk?

Most types of mammal milk can be used, including full cream, low fat, and UHT milk.  Fresh milk tends to produce a richer texture, while low fat milk results in a lighter consistency.  The culture will generally adapt over time to the milk used.  Don't use plant based milk, they don't work over the long term.

Does filmjölk contain probiotics?

Filmjölk contains naturally occurring lactic acid bacteria from its starter culture.  The exact composition can vary depending on the culture and fermentation conditions.  Like most traditional fermented foods, it is valued for its live cultures rather than a fixed probiotic profile.

How long does filmjölk take to ferment?

At room temperature, filmjölk usually takes around 12 to 24 hours to set, depending on the temperature and strength of the culture.  Cooler environments take longer, while warmer conditions will speed up fermentation.

Can I reuse filmjölk to make more batches?

Yes.  A small amount of finished filmjölk can and should be used as a starter for the next batch.  Over time, cultures may weaken slightly, so it is common to refresh them periodically with a new starter culture.  

If your culture eventually weakens, you can always restart with a fresh filmjölk starter culture.

Filmjölk gets thicker the longer you ferment it 

Books That Helped Me Learn Fermentation

Filmjölk is one of the easiest fermented foods I have ever made.  Unlike yogurt, it requires no heating, and unlike kefir there are no grains to strain or maintain.  If you're curious about fermented dairy but want something simple, filmjölk is an excellent place to start.

If you're interested in fermented foods generally, I found fermentation books helpful when I first started making kefir and other cultured foods.

Wild Fermentation - if I could only recommend one fermentation book, it would be Wild Fermentation.  It covers the bigger picture of traditional fermentation, which helped me understand why things like kefir, filmjölk, sauerkraut, and sourdough work.

The Art of Fermentation - this is a comprehensive resource for anyone interested in traditional fermented foods, including cultured dairy products such as kefir, yogurt, and other heirloom ferments.

Ferment For Good: Ancient Foods for the Modern Gut: The Slowest Kind of Fast Food - is a practical introduction to traditional fermentation, covering everything from sauerkraut and kefir to kombucha and sourdough, with a focus on improving gut health through homemade fermented foods

Where to buy filmjölk starter culture in Australia

Filmjölk has quickly become one of my favourite fermented dairy cultures.  It is simple to make, requires no special equipment, and produces a smooth, buttery, cultured milk that my family enjoys. 

While I still make milk kefir regularly, filmjölk has earned a permanent place in my kitchen and is one of the easiest heirloom cultures I have worked with.

Filmjölk is still relatively uncommon in Australia, and obtaining a live starter culture can be more difficult than finding kefir grains.  

 If you want to make it at home, This is the starter culture I would recommend for first-time filmjölk makers.

At this stage I am mostly making it for my kids to enjoy.  If I have excess starter culture available, I also occasionally list it on my live cultures and plant sales page.

Lucky Iron Fish Review After 3 Years (2026 Update): Does It Still Work?

I first wrote about the Lucky Iron Fish in January 2022 after several months of use, and followed up with an 18-month update in 2023.  Now that more than three years have passed, I thought it was time for another update.  Do I still use it? Has my opinion changed?  And would I still recommend it today?

One reason I still like the Lucky Iron Fish is that it fits my general preference for simple, low-tech solutions.  Much like growing perennial vegetables or saving seed, it's a one-time purchase that can potentially provide benefits for many years without ongoing expense.

This post contains affiliate links.  If you buy through these links, I may earn a commission at no additional cost to you.  

If you'd like to check the current price or read customer reviews, you can find the Lucky Iron Fish on Amazon.

If you're unfamiliar with the product, you may want to start with my original Lucky Iron Fish review, where I explain what it is and why I decided to try it. 

I also published an 18-month update covering my experience after the initial honeymoon period.

Lucky Iron Fish - 3 years of use and no rust

Quick Verdict

Ease of Use: 4.5/5
Durability: 5/5
Value for Money: 5/5
Effectiveness: 4/5

Overall Recommendation: 4.5/5

What Is the Lucky Iron Fish?

For anyone new to the concept, the Lucky Iron Fish is a small cast-iron cooking tool designed to increase the iron content of food and liquids. It is typically simmered in water or soups with a small amount of acid, such as lemon juice, to help release iron during cooking.

For a more detailed explanation of how it works, see my original review.

Lucky Iron Fish after 3 years of use - other side

My Experience After More Than Three Years

One thing that has surprised me is how easily the Lucky Iron Fish became part of my routine.  What initially felt like an extra step in cleaning up after dinner gradually became a habit.

Over the past three years I've probably used the Lucky Iron Fish several hundred times, mostly when making soups, vegetable stocks, and slow-cooked stews.   Aside from some minor surface discoloration, and a few scratches, it looks much the same as when I bought it.

Even after years of use, my Lucky Iron Fish has no rust.  I use it, dry it, and put it away.  It's really very simple.

Since I started using the Lucky Iron Fish, I haven't felt the need to stop using it or switch to iron supplements.  While I can't prove exactly how much it contributes compared with diet and other factors, I still consider it worthwhile enough to keep using regularly after three years.

Lucky Iron Fish just removed from water

What's Changed Since My 18-Month Update?

• I still use it regularly.
• It hasn't developed any rust.
• It has held up physically with no signs of wearing out.
• Using it has become automatic rather than something I need to remember.
• My opinion of the product remains largely unchanged.

Lucky Iron Fish boiling in water

Has It Improved My Iron Intake?

This is probably the question people ask most often.

While I cannot say with certainty that every change in my health is due to the Lucky Iron Fish alone, I believe it has been a useful addition to my overall approach to maintaining healthy iron levels.  Diet, general health and other lifestyle factors all play a role, so it is difficult to isolate any single factor.

My experience has been positive enough that I have continued using it long after the novelty wore off.

Things I Like About the Lucky Iron Fish

• Simple to use
• No ongoing costs
• No batteries or electronics
• Durable and long-lasting
• Easy to store
• Cost-effective over many years

If these advantages sound appealing, you can view the latest price and customer reviews for the Lucky Iron Fish here.

Lucky Iron fish and an organic lemon from my tree

Drawbacks After Three Years

No product is perfect.

The biggest drawback is remembering to use it consistently.  Like many healthy habits, the benefits depend on regular use.

It also works best in recipes where it can simmer for a while, which means it is not suitable for every meal.  Some people may find the extra step inconvenient.

One challenge is that it's difficult to know exactly how much benefit you're getting.  Unlike taking a supplement with a measured dosage, the amount of iron released depends on how it's used and what you're cooking.  People looking for precise supplementation may prefer a different approach.  

Is the Lucky Iron Fish Still Worth Buying in 2026?

For me, yes.

After more than three years of ownership, it has proven durable, inexpensive over the long term and easy to incorporate into everyday cooking.  I still use it regularly, which is probably the strongest endorsement I can give.

If you're interested in trying it yourself, you can check current price of the Lucky Iron Fish on Amazon.

Lucky Iron Fish - dry with tea towel after use while hot

Who should buy a Lucky Iron Fish?

• People with medically diagnosed iron deficiency (following their healthcare provider's advice)
• Vegetarians or vegans or others who have difficulty meeting iron needs through diet
• Families who cook soups or stews regularly

Who probably shouldn't buy one?

• People with iron overload conditions
• People expecting it to replace medical treatment

Frequently Asked Questions

Does the Lucky Iron Fish really work?

The Lucky Iron Fish is designed to release small amounts of iron into food during cooking.  Individual results will vary depending on diet, health and consistency of use.

How long does the Lucky Iron Fish last?

Based on my experience, at least three years and likely much longer.  Mine has been used hundreds of times and still functions exactly as it did when new.

Can the Lucky Iron Fish rust?

It can develop surface rust if not cared for properly.  I just wipe it dry with a tea towel while it is still hot, and mine has no rust after more than three years of use. 

Is the Lucky Iron Fish worth the money?

For people looking for a long-term, reusable option, I think it offers excellent value.  For people looking for a reusable long-term option, I think the Lucky Iron Fish offers excellent value for money.

Lucky Iron Fish, slotted spoon, lemon, saucepan

Related Products I Use

• Lucky Iron Fish or Lucky Iron Leaf
• Slotted spoon - I could not use the Lucky Iron Fish without this 
• tea towel - for drying the Lucky Iron Fish after use
• Lemon juicer 

Final Thoughts After Three Years

Three years later, my opinion remains positive.  The Lucky Iron Fish has become one of those simple kitchen tools that quietly does its job without much attention.

Perhaps the strongest endorsement I can give is that after more than three years, I still use the Lucky Iron Fish regularly rather than leaving it forgotten in the back of a kitchen drawer.  If I lost it tomorrow, I would buy another one.

If you'd like to see how my experience evolved over time, you can also read my original review from 2022 and my 18-month update from 2023.