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Koldskål

June 25, 2010 by mydanishkitchen

Danish Koldskål

Danish Koldskål

This is a traditional Danish dish served in the summertime. I recall having this either as a dessert, breakfast or even as a light dinner on a warm summer evening. I don’t think my husband and son would easily accept this as a dinner dish…. what, where is the meat 🙂 ….but I actually think this makes a perfect dinner because it’s so refreshing and light, especially in 90 degree weather. Some make this with eggs but I prefer to leave them out. You can also add vanilla sugar and lemon for added flavor. Buttermilk has a tangy flavor which is offset by the sugar. It has high levels of lactic acid which makes it’s easily digested and increases the absorption of calcium. Serve this refreshing dish cold with your choice of topping.

Koldskål ingredients

Koldskål ingredients

Koldskål – 3 servings

Ingredients:

2 cups buttermilk

1 cup plain nonfat yogurt

3 – 4 tablespoons sugar

Directions:

Whip buttermilk, yogurt and sugar together. Serve very cold with a topping of your choice.

Toppings:

Kammerjunker – sweet cookies typically served with Koldskål

fresh fruit (sliced strawberries, raspberries, peaches)

biscotti

toasted oatmeal (toast on pan; 1/2 cup oatmeal, 1-2 tbsp butter, sliced almonds or hazelnuts, careful not to burn)

tvebakker – twice baked cookies popular during WWII

Koldskål

Koldskål

Source: My Danish Kitchen

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Posted in Breakfast, Danish, Dessert, Quick and Easy | Tagged anytime, breakfast, Buttermilk, Danish, denmark, dessert, kammerjunker, kammerjunkere, Koldskål, light dinner, summer, yogurt | 21 Comments

21 Responses

  1. on April 8, 2016 at 16:16 Maria

    I have discovered that homemade kefir mixed with milk tastes just like koldskaal ☺ I guess it gets the right light tang from the kefir. I love it!


  2. on June 10, 2015 at 22:15 Tina Hegner Boyce

    Born and raised in Denmark I would say, the English name world be more like, Buttermilk Cold Cheers.
    This dish also needs vanilla, egg yolk and lemon juice.


    • on June 11, 2015 at 03:56 mydanishkitchen

      Tina, born and raised in Denmark as well. If you read the write-up you will notice that I talk about eggs, vanilla and lemon juice. This is how I prefer to make Koldskål.


  3. on January 9, 2012 at 11:40 bea

    this is great, I just tasted some NILLA cookies and they just reminded me of kammerjunker….
    I’m born and raised in DK but live in NC now.


    • on January 9, 2012 at 18:20 mydanishkitchen

      I think your right, Nilla cookies is probably the closest thing to a Kammerjunker.


  4. on October 10, 2011 at 23:52 Sarah B.

    YUM! I am so ecstatic that I found your blog/this recipe! I am definitely going to make this at some point this week. 🙂 It sounds silly, but I studied abroad in Denmark and really miss the food.


  5. on July 27, 2011 at 14:03 Kaytlyn

    Thank you….I’ve been looking for this recipe =) I had this while I was a foreign exchange student in Denmark and I have the recipe – in Danish xD My host parents used the eggs in it – do I just whip them in at the same time as the other ingredients or whip them first and add to the other ingredients? And about how many eggs should I use?


    • on July 28, 2011 at 04:27 mydanishkitchen

      This is a tricky question because I never use eggs when I make Koldskål. If you do, make sure to use pasteurized eggs, not raw. I looked at some different recipes that use eggs and it gets tricky because of conversion from liters and ingredients not found in the States. They use Ymer or Tykmælk which you can probably substitute with greek yogurt, although greek yogurt is thicker. The portions are very large but can be cut in half so try something like: 16 oz buttermilk, 10-16 oz greek yogurt, 2 pasteurized egg yolks and 1-2 tablespoon sugar (start with 1 tablespoon sugar and see how that works), vanilla and lemon juice. You’ll want to beat the eggs and sugar until white and thick and then beat in the remaining ingredients and you can always adjust the sugar to your liking and use the greek yogurt until you get the consistancy you want. Now carry in mind that I have never made Koldskål with eggs myself, so this is me “guesstimating” from looking at other Danish web sites. If you read Danish I’ll be more that happy to link you to some of those sites. Make sure to serve it very cold. Have fun with it!


      • on July 28, 2011 at 17:44 Kaytlyn

        Just from the sounds of, your recipe will probably be much easier. I read a little bit of Danish, but not so well when it comes to recipes. Unfortunately, I know more conversational Danish than foods but I can try! Again, thank you so much for putting this website up!


  6. on June 21, 2011 at 20:09 Mads

    Nice blog! How does this (Kærnemælk) Koldskål compare with Ymer Koldskål. I recall (from living in DK during my childhood) that Ymer made Koldskål sooooooo much better and creamier and kærnemælk koldskål also is a more runny and bland.

    Is there a simple recipe for Ymer (I read on arla.com that Ymer only exists in DK?!? That can’t be true… 😦 ) because with a liter Ymer, 2 dl sugar, 2 pasteurized egg-yokes and a pinch of vanilla extract, the MOST AMAZING ymer koldskål comes to life.

    I will give your koldskål a try…. thank you!


    • on June 22, 2011 at 03:49 mydanishkitchen

      Kærnemælk it thinner than Ymer, that is correct. I don’t know if it’t true that Ymer only exist in Denmark, but I do know, that I have never been able to find it here where I live in the US. You could add some Greek Yogurt to your Kærnemælk koldskål to make it thicker, however, you may have to adjust your sugar since plain Greek Yogurt can be a little on the tart side. Thank you for your nice comment about the blog, I am so glad you’re enjoying it. 🙂


  7. on November 27, 2010 at 23:55 Monica Norwood

    I’m so happy to have found your blog, I love koldskaal but havn’t really made my own before, I usually got it from the store back in DK, It’s one of those things I miss from DK, Now that I ran into your recipe I’m definitely going to make my own, can’t wait 🙂 I’m going to look around on your blog, I hope you have some good bread recipe on it, I miss me some good danish bread 🙂
    Monica:)


    • on November 28, 2010 at 05:59 mydanishkitchen

      Uhh I’m affraid there isn’t a lot of bread on my blog yet, although it is on my very very long to do list somewhere 🙂


  8. on July 24, 2010 at 22:07 Sidsel

    I’ve been enjoying this a lot lately. We used to have this in the summer when it was really hot out. I remember it as a big treat. But, I make mine the way my mom made it.
    2 tbsp. sour cream, 1 tsp. sugar, stirred together, than add one cup buttermilk, stir together and eat, either plain or with some cereal on top. It makes a great breakfast, lunch or light dinner.
    By the way, my older sister is named Gitte as well.
    Now, I’m going to go and explore the rest of your blog. By the way I spotted this on Foodgawker.


  9. on June 28, 2010 at 15:47 Magdalena

    Hi! It was a real pleasure to read the recipe for this traditional Dish. I am an amateur – collector of old, traditional recipes from Northern – Central – Eastern Europe. I would never think of cold sweet soup. That’s sound interesting and thanks a lot for sharing – I bookmarked this. In Poland, where I come from , the most popular cold soup is made from kefir/youghurt/soured milk and so on mixed with young beets, cucumbers, chives and dill ( I presented it on my blog a few weeks ago).


  10. on June 28, 2010 at 11:49 Line

    Mmm koldskål, I think I’ll make some for dinner with banana and müsli 🙂


  11. on June 28, 2010 at 10:24 Patty Price

    I’m so happy I found your blog, love all your recipes and congratulations on making it to the top 9 today!


    • on June 28, 2010 at 19:48 mydanishkitchen

      Wow I just found out that my Koldskål dish made Top 9 on FoodBuzz 🙂 I am so honored and I can hardly believe it. We are celebrating it with an ice cream float. Thank you for all the nice comments everyone.


  12. on June 26, 2010 at 07:47 Korean American Mommy

    This sounds light and refreshing! Yumm.


  13. on June 25, 2010 at 22:33 polwig

    Northern Europe really knows how to kick up breakfast/dinner. From Swedish Musli to Danish Koldskal… yummy… so much better then corn flakes… I know you said this could be for dinner but I am sure plenty of us had cereal for dinner at some time in our lives… so what is Koldskal mean? I can imagine what Kold means, I hope it is the same but what about skal?


    • on June 26, 2010 at 07:32 mydanishkitchen

      Well, if you break the word down it could be a cold bowl or a cold cheers. The cold bowl is probably more correct. This is so refreshing and cooling in hot weather, and a cinch to make. Thanks for your comment Kathy 🙂



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