Kefir vs Filmjölk: Which Fermented Milk Makes the Best Overnight Buckwheat?
I have been eating raw buckwheat soaked in milk kefir for several years. I was making and eating grechnevaya kasha every day, then one day I wondered what would happen if I soaked raw buckwheat groats in home made milk kefir overnight.
While certainly not the traditional way to do things, I liked it so much it became part of my daily routine. Raw buckwheat groats are relatively inexpensive, and surprisingly versatile. While many people cook buckwheat into porridge or use it in baking, I like the simplicity of soaking it overnight and eating it in the morning with a little honey.
My usual method was simple:
- raw buckwheat groats
- soak overnight in freshly made milk kefir
- honey added in the morning
Recently, after making filmjölk at home, I decided to try the same method using filmjölk instead of kefir. I was not expecting a huge difference. After all, both are made by fermenting milk in a jar on my kitchen bench. Both are slightly acidic. Both contain multiple species of live cultures.
The flavour and texture was completely different. Surprisingly, I think I may have found my new favourite breakfast.
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| Overnight buckwheat |
My overnight buckwheat method
This is the method I have used for several years. It is a description of my own routine rather than a recommendation that everyone should follow the same method.
I do not rinse the buckwheat before soaking.
I have experimented with this because many recipes recommend rinsing buckwheat due to the slippery texture it can develop when soaked in water. I find that when I soak buckwheat in milk, milk kefir, or filmjölk, I don't get the same mucilaginous texture that appears when soaking it in plain water.
I first ferment the milk for about 24 hours to make kefir or filmjölk. I then use the finished fermented milk to soak the buckwheat overnight.
My usual ratio is approximately:
1 part raw buckwheat groats
slightly more than 1 part fermented milk
The extra liquid allows the buckwheat to soften overnight without becoming dry.
I leave it covered on my bench overnight, just as I have done with this breakfast for several years. This is simply the method I use and is not intended as a food-safety recommendation. I have never tried soaking overnight in the fridge, so can't comment on how well that works.
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| Buckwheat soaked overnight and ready to eat |
What Does Overnight Buckwheat Taste Like?
Overnight buckwheat has a soft, pleasant texture, and a mild, nutty flavour. Soaking the raw groats makes them much softer than uncooked buckwheat, but they still retain some texture rather than becoming completely smooth like porridge.
The flavour depends quite a lot on what you soak the buckwheat in. When I soak it in milk kefir, the kefir gives it a noticeable tang and stronger fermented flavour. I usually add a little honey to balance the acidity.
When I soak the same buckwheat in filmjölk, the result is much milder and creamier. The fermented milk doesn't dominate the flavour as much, so the natural nuttiness of the buckwheat comes through more clearly. I enjoy this version without honey, although a little honey is also delicious. It would also work well with berries, I'm waiting for berry season to start here so I can try it.
For me, overnight buckwheat soaked in filmjölk seems more like a creamy, fancier breakfast than what I would normally think of as a fermented food. The kefir version has a stronger, more distinctive fermented flavour, while the filmjölk version is softer and more delicate.
Overnight soaking is a quick and easy way to eat buckwheat without turning it into traditional cooked porridge.
Buckwheat soaked in milk kefir
This was my original version, and one I enjoyed for years.
Milk kefir has a complex flavour compared with many cultured dairy products. Because kefir grains contain a mixture of bacteria and yeasts, the flavour can be more varied.
The flavour of the buckwheat combines well with the acidity of the kefir, and the honey balances the sharpness. It is a breakfast that tastes like it is part of my family history, complex and honest and sometimes dark.
Buckwheat soaked in filmjölk
The filmjölk version surprised me. Seriously, I was amazed at how different this version was.
Filmjölk has a much milder flavour than kefir. It is creamy, fresh tasting, and less obviously fermented. It also smells buttery, which adds something special to my breakfast.
When combined with raw buckwheat overnight, the result was much smoother and more delicate. I added honey, but can happily eat it without as it is not too sour.
The buckwheat flavour seemed to come through more clearly. Instead of kefir being the main flavour, the fermented milk seemed to support the natural nuttiness of the grain.
The texture was also different. It reminded me more of a traditional cultured breakfast dish rather than a fermented food experiment.
My mind was blown, and my first thought was: “This tastes incredible”.
My verdict: I prefer raw buckwheat soaked overnight in filmjölk. The filmjölk is milder and creamier, while kefir makes a sharper, more strongly fermented breakfast.
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| Overnight buckwheat using filmjölk |
Kefir vs Filmjölk: My Overnight Buckwheat Comparison
After trying raw buckwheat soaked overnight in both milk kefir and filmjölk, I noticed some surprisingly clear differences in flavour and texture. Both versions make a simple and good breakfast, but for me, filmjölk has the edge.
Here is how I would compare the two versions based on my own experience:
| Kefir | Filmjölk | |
|---|---|---|
| Flavour | Tangier, stronger, more fermented | Mild, buttery |
| Texture | Soft, slightly more rustic | Creamier, smoother |
| Buckwheat flavour | Partly masked by kefir | Comes through clearly |
| Honey | I prefer it with honey | Optional |
| My preference | Good everyday version | My favourite |
Why do they taste so different?
Although both kefir and filmjölk are fermented milks, they are made with different cultures. Kefir grains contain a complex community of bacteria and yeasts, while filmjölk cultures are dominated by lactic-acid bacteria. The different microbial communities contribute to differences in flavour, aroma, and texture.
Kefir is a complex community of microorganisms, including bacteria and yeasts. This gives it a distinctive flavour and makes it one of the more unusual fermented dairy foods.
Filmjölk is a Scandinavian cultured milk with a milder lactic flavour and a characteristic creamy texture. It has a buttery aroma and taste due to several lactic acid bacteria such as Lactococcus lactis and Leuconostoc species metabolising the citrate in milk and producing diacetyl.
When they interact with buckwheat overnight, they create two different breakfasts:
Kefir and buckwheat
- stronger fermented flavour
- more tangy
- more complex
- more of a rustic feel to breakfast
Filmjölk and buckwheat
- milder flavour
- creamier
- feels more like a fancy upscale breakfast porridge
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| It can be drier if I don't add enough liquid |
Is one healthier?
Both are fermented milks containing live cultures, but I wouldn't choose between them based on which one sounds “healthier”. The microbial composition of homemade ferments varies, and health claims about individual fermented foods are often poorly studied and somewhat exaggerated.
For this breakfast, taste and texture are much more important to me. A fermented food that becomes a regular part of my diet is more useful than one that sounds impressive but I don't enjoy eating.
Is this a traditional way to eat buckwheat?
I have not yet been able to find any online record of people traditionally soaking raw buckwheat groats overnight in filmjölk.
Buckwheat and milk kefir both have long histories in Russia, and I found plenty of references to buckwheat being soaked in kefir and other fermented milks. However, most of the methods I found were slightly different from the one I use.
Filmjölk has a long history in Sweden and Scandinavia, and I found references to various grains and seeds being soaked in filmjölk, but I have not found any specifically describing raw buckwheat groats.
By 1749, Linnaeus described extensive buckwheat cultivation in Southern Sweden, where it was used for foods such as porridge and gruel. Yet I still haven't found a historical reference specifically describing raw buckwheat soaked overnight in filmjölk.
That certainly doesn't mean nobody has ever done it. It is entirely possible that this is a traditional combination somewhere that simply has not been well documented online. But after looking for it, I haven't found any reference to it being a traditional food.
Perhaps I stumbled onto something relatively unusual.
Which one would I choose?
After years of eating buckwheat soaked in kefir, I was surprised to find that I preferred the filmjölk version.
That doesn't mean filmjölk is better, and it doesn't guarantee you would prefer it too. It simply means that for this particular combination, I think the mild, creamy flavour works beautifully with buckwheat.
I will probably continue making both. Kefir remains my everyday fermented milk, my family drinks it regularly, and I use it to make fresh farmer cheese/tvorog. Filmjölk has become the special breakfast version, especially when combined with buckwheat and a drizzle of honey.
Sometimes the best discoveries are not complicated. They are simply trying something familiar in a slightly different way.
If you would like to try making milk kefir or filmjölk yourself, I sometimes have starter cultures available for people in Australia through my For Sale Catalogue.
Bacillus Bulgaricus. I have tried a few different cultures from them, and was impressed by them all. They can post starter cultures to 119 countries, including Australia. Frequently Asked Questions
Can you soak raw buckwheat in kefir or filmjölk without cooking it?
Yes. For this breakfast I soak raw buckwheat overnight and eat it without cooking. I normally soak in a ratio of almost 1:1 with slightly more liquid than buckwheat.
Does buckwheat need to be rinsed before soaking?
No. I don't rinse mine before soaking in milk kefir or filmjölk because I haven't found that it develops the same slimy texture people sometimes get when soaking buckwheat in plain water.
Does soaking buckwheat in kefir make it slimy?
In my experience, no. I don't get the mucilaginous texture that appears when soaking it in plain water.
How much liquid do you use for overnight buckwheat?
I use approximately a 1:1 ratio, with slightly more fermented milk than buckwheat.
Is milk kefir or filmjölk better for overnight buckwheat?
Filmjölk is my preference, it's mild and delicious, but milk kefir is still nice and produces a more strongly flavoured breakfast.
You might also enjoy
If you're interested in traditional foods, fermentation, and making things at home, you might also enjoy:
Kefir vs Filmjölk: Which Cultured Milk Is Easier and Better for Beginners? - comparing these two very different fermented milks.
How to Make Filmjölk at Home - my experience making this mild Scandinavian fermented milk.
Making Milk Kefir at Home - simple instructions - how I make milk kefir using grains and the method that has worked for me over the years.
How to Grow Milk Kefir Grains at Home (Beginner Guide) - some things I have learned about keeping and multiplying kefir grains.
How to Make Farmer's Kefir Cheese/Tvorog using milk kefir - another way to use excess kefir when your grains become very productive.
The Weird History of Milk Kefir: Ancient Myths, Scientific Mysteries, and the Woman Who Changed Kefir Forever - the fascinating history of where kefir originated
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