Buttermilk koldskål

Koldskål or Kærnemælkskoldskål (butter milk cold soup ) is a specialty of the Danish kitchen. It is a milk cold soup consisting of buttermilk, eggs and sugar. Widely used is a variant with lemon flavor. In the Koldskål classically ( Havregryn ) are the typical Danish Biscuit Pastry Kammerjunker, but sometimes crumbled biscuits ( Tvebak ) or toasted oatmeal sprinkled with nuts. It can also be added to fruit.

Since 1979, finished Koldskål is commercially available. The market leader is Arla.

Koldskål is practically consumed only during the summer, but then finds hotcakes. 2007 1.2 million liters were produced during a particularly hot summer alone in a week. Only three weeks later, the production went on back under half that amount.

Origin

Until the late 19th century home -brewed beer was used as the basis for the cold shell instead of buttermilk. First recipes for buttermilk cold dish were published in the Danish cookbooks by E. Constantin from 1902.