Homemade Danish koldskål is a chilled buttermilk soup that offers a refreshing respite on hot days. With its creamy texture, subtle sweetness, and tangy undertones, Koldskål is a staple in Danish households during the warmer months. Some might say it’s a dessert, while others (including my dad) would say it’s a main course. You can buy decent ready-made koldskål in the grocery store but it’s not a lot of work to make your own koldskål from scratch, so why not give it a try?
If you can’t find tykmælk (Danish soured milk), you can use buttermilk instead (4 cups in total). In Denmark, some people make koldskål with buttermilk only. Though if you like the consistency a little thicker, as I do, you could also add Greek yogurt or sour cream instead of soured milk.
Koldskål is traditionally served with kammerjunker, which are small, sweet biscuits. You can also garnish it with fresh berries, such as strawberries or raspberries, to add a burst of color and natural sweetness.
Recipe: Kammerjunkere – Double-baked biscuits for Danish Koldskål >>
If you don’t feel like baking your own Kammerjunkere, koldskål also tastes great with nut-free granola from Hungry Bird Eats.
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servingsHomemade Danish koldskål is a chilled buttermilk soup that offers a refreshing respite on hot days. With its creamy texture, subtle sweetness, and tangy undertones, Koldskål is a staple in Danish households during the warmer months.
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2 2 egg yolks
4 tbsp 4 sugar
1 1 vanilla bean
2 tsp 2 lemon juice
2 cups 2 tykmælk (Danish soured milk)
2 cups 2 buttermilk
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