Homemade Danish koldskål is a chilled buttermilk soup that is enjoyed throughout the summer in Denmark. Koldskål is such an integrated part of Danish cuisine that during the summer months, you can buy readymade koldskål in most grocery stores.
While some might consider koldskål a dessert, others, including my dad, view it as a main course, and happily eat koldskål for dinner. The most basic version is just koldskål with kammerjunkere, but in my family, we’ve always been adding fresh strawberries as a topping, when available.
Koldskål is really quick and easy to make, so I hope you’ll give this recipe a try. Whether you choose to serve Koldskål for dinner or as a dessert, it’s a tasty and refreshing dish that might turn out to be a new summer favorite of yours.
Notes
Tykmælk: 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, Icelandic Skyr, or low fat sour cream, instead of tykmælk.
Vanilla: After scraping out the seeds from the vanilla pod, you mix it with a little sugar. Mixing vanilla seeds with sugar helps to prevent clumping of the seeds, ensuring they are evenly dispersed throughout the mixture.If you don’t have a vanilla pod in your pantry, you can use vanilla extract instead.
Kammerjunkere: 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 >>
Recipe: Danish Koldskål – Chilled Buttermilk Soup
4
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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Ingredients
2 egg yolks
4 tablespoons sugar
1 vanilla bean (or 1 teaspoon vanilla extract)
2 teaspoons lemon juice
2 cups tykmælk (Danish soured milk)
2 cups buttermilk
Strawberries for garnish
Directions
- Preparing the Vanilla Sugar: Scrape out the seeds from the vanilla pod and use a knife or a spoon to mix the vanilla seeds with a little sugar on a cutting board.
- In a mixing bowl, whisk together the egg yolks, sugar, and vanilla sugar, until the mixture is smooth, creamy, and light yellow. Ensure the sugar is fully blended into the egg yolks.
- Add lemon juice to the mixture.
- Add tykmælk (or Greek Yogurt, skyr or sour cream) and buttermilk and whisk together well.
- Place the koldskål in the refrigerator and allow it to chill for at least an hour. Once the Koldskål has chilled, it is ready to be served. Pour it into individual serving bowls and serve with kammerjunkere and fresh strawberries.
Here’s a natural intro for your buttermilk affiliate link, in your usual tone:
Buttermilk (kærnemælk) is the key ingredient in Danish koldskål, and if you can’t find it at your local store, here’s a good one to order online. It has that tangy, refreshing flavor you need to get the balance just right—especially if you're planning to make koldskål from scratch this summer.
