Danish Food Culture and Cooking Recipes

*A Part of the Danish Cultural Heritage*
  Danish Food Culture Recipes Index
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Danish Specialities and Recipes
"Koldskål" - Frigid Buttermilk
Old country dessert - and National dish
Frigid Buttermilk (Koldskål) appeared in the Danish households - as an every day dish - when buttermilk became common in Denmark in the early 1900s - and was eaten chilled most days during the summer - as a dessert or milky drink. In Denmark it is a must to serve "Koldskål" with crispy cookies “Kammerjunkere” - (rusk biscuits) - during the summer months and season. Absolutely no Danish summer - without "Koldskål" - or Frigid Buttermilk.
How to prepare "Koldskål" with Vanilla and Lemon flavour
A national Danish summer dessert or drink
Koldskål - Frigid buttermilk & Calories
Old country dessert from all regions of Denmark made in different variations and especially served during the summer season. This recipe is without eggs and the editorial staffs' favourite - but this milky dessert consists of some well meaning calories! Calories aren't bad for you. Your body needs calories for energy. But eating too many calories - and not burning enough of them off through activity - can lead to a little bit of weight gain.

1 litre
0.5 litres
0.5 litres
5-6 tablespoons
2 teaspoons
3 teaspoons
1 potion

If preferred

Curdles milk (junket)
Whipping Cream 38%
Sugar (your choice)
Vanilla sugar or from stick
Fresh lemon juice
Crispy Rusk biscuits-cookies

Lemon slices

Crispy biscuits (Kammerjunkere) cookies

250 g
1 tsp
1 tsp
½ tsp
50 g
100 g
½ dl

Baking powder
Vanilla sugar
Butter or Margarine
Milk or Cream

Ready-made "Koldskål"
Ready-made "Koldskål" is produced in nearly every dairy in Denmark and more than 2 million litres are consumed every month in the summer season.
Follow me step by step...

Put all of the milky products in a suitable size bowl - then ad the amount of sugar you prefer - vanilla and lemon juice.

Stir and then whip the dessert with a hand whisk until the sugar is dissolved and the dessert is turned into a smooth and thick mixture with a rich creamy consistency.

Then set it to cool in the refrigerator for at least 1 hour.

Serve the chilled dessert with crispy Rusk biscuits - cookies. (Kammerjunkere)

Crispy Rusk biscuits - Cookies (Kammerjunkere)
Rusk Cookies
Mix and Bake
Mix all of the ingredients in a large bowl until you have achieved an airy and steady dough. Then form the dough to small balls
3-5 cm on a baking sheet. Bake the cookies in the oven for 10 minutes at 180 degrees.
The cookies are a “must” in the Danish "Koldskål" - Frigid buttermilk.

Ready-made -Cookies (Kammerjunkere)
You can also buy the crispy Rusk biscuits - cookies
(Kammerjunkere) in any Danish supermarket and grocery store.

Ready-made "Koldskål"
You can also buy ready-made "Koldskål" - and according to figures from the Danish Dairy Board - Danish dairies produced 2 million litres of “koldskål” every month in the summer season in different variations and flavours.

Anyone - who reads this recipe - are welcome to tell us the correct English translation of the word "Kammerjunkere".

See Eating and traditional Danish food culture

Velbekomme! - (Means - Enjoy your meal in Danish!)

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