Buttermilk koldskål

Buttermilk Koldskål is a traditional Danish dish, typically consumed during the summer months. It is a sweet, cold soup made primarily from buttermilk, eggs, and sugar. The dish is often served with small, sweet biscuits known as kammerjunker.

Ingredients and Preparation[edit | edit source]

The main ingredients in Buttermilk Koldskål are buttermilk, eggs, sugar, and vanilla. Some variations of the recipe may also include lemon for added flavor. The eggs are separated, and the yolks are whisked with the sugar until it becomes a light, fluffy mixture. The buttermilk and vanilla are then added to this mixture. The egg whites are typically not used in the dish, but some recipes may call for them to be whisked and folded into the mixture for added texture.

The dish is served cold, and it is often accompanied by kammerjunker, which are small, sweet biscuits. These biscuits are typically homemade and are made from ingredients such as flour, sugar, butter, eggs, and baking powder. They are baked until they are golden brown and crisp.

Cultural Significance[edit | edit source]

Buttermilk Koldskål is a staple in Danish cuisine during the summer months. It is often enjoyed as a light meal on hot days, or as a dessert. The dish is also commonly served at summer gatherings and picnics.

Health Benefits[edit | edit source]

Buttermilk is a good source of protein, calcium, and vitamin B12. It is also low in fat and calories, making it a healthy choice for those watching their weight. The eggs in the dish provide additional protein, as well as vitamin D and vitamin A. The sugar content of the dish can be high, so it should be consumed in moderation by those watching their sugar intake.