Buttermilk Cold Bowl (Koldskål)

Buttermilk Cold Bowl (Koldskål) © kvalifood.com

I can feel summer knocking on the door. (Apologies if you’re reading this at some other time of year.) Out come the shorts — and the koldskål. Koldskål is a classic. But the stuff you can buy in the shops really isn’t good enough, and it’s so easy to make your own.

Ingredients

Serves 4

  • ½ l buttermilk
  • ½ l ymer / yoghurt / A38 (or similar)
  • 4 eggs
  • 1½ dl sugar
  • 1 tbsp vanilla sugar, preferably homemade
  • 1 lemon, zest only — can be omitted

Directions

Mix everything together and stir until the sugar has dissolved.

Notes

Some recipes say you should first whisk eggs or egg yolks with sugar until thoroughly combined. That’s a waste of time. All you’re doing is beating air into the yolks — and that air gets knocked back out when the eggs are mixed with the buttermilk. The sugar is also much easier to dissolve once everything is combined.

Koldskål is best after it has stood for about an hour, so the flavour from the vanilla and lemon zest can develop.

You can also use the seeds from a vanilla pod plus 1 tbsp sugar instead of vanilla sugar, if you prefer.

Keeps in the fridge for 3 days.

You can use 1 litre of buttermilk instead of going 50/50 with a thick fermented milk product. But the consistency is much better with the thicker sour milk. And that’s how my mum always did it.

I prefer ymer, but there isn’t a huge difference.

Koldskål is traditionally served with kammerjunkere (crisp butter cookies), but I only had ladyfingers when the photos were taken — they worked fine too.