Recipe for super easy koldskål…this is how you do it
Buttermilk cold bowl (often just called cold bowl) today refers to a sweet cold soup or drink, made from buttermilk and some of the following ingredients: eggs, sugar, cream and/or other dairy products, vanilla, and lemon.
This dish originated when buttermilk became common in Denmark in the early 1900s, and today it is mostly eaten in the summer, refrigerated, as a dessert or a snack.
Since 1979, ready-made varieties have been available in the Danish market (originally from Esbjerg Dairy, today mainly from Arla)[1]. Originally, cold bowl referred to a sweet porridge, but this dish is no longer eaten – see cold bowl (porridge). Traditionally, buttermilk cold bowl is served with rusks or cookies, for example, “kammerjunkere.”
Cold bowl consumption is notably weather-dependent, and a few weeks of good weather can double the demand for ready-made cold bowl: According to figures from the Dairy Association, Danish dairies produced 1.2 million liters of cold bowl in week 24 of 2007 (equivalent to a little over 0.2 liters per Dane) and then dropped again to less than half in just 3 weeks.
Super easy koldskål...this is how you do it
Ingredients
- 4 pcs. Egg Yolk
- 8 tablespoon Sugar
- 1 tablespoon Vanilla Sugar
- 1 liters A38 Yogurt Ymer/Thick milk
- 1 liters Buttermilk
Instructions
- Start by whisking a mixture of egg yolks and sugar. We use a stand mixer for this.
- After whisking for a couple of minutes, add vanilla sugar and whisk it into the mixture.
- Add your A38 a little at a time while continually stirring.
- Then add your buttermilk, again while stirring.
- Taste it with lemon juice if desired and serve with kammerjunker.
- See more in the video below: