Koldskål, or kærnemælkskoldskål, is a sweet cold soup made from buttermilk. Koldskål is mostly eaten in the summer months. It's normally a dessert, but is also served as a light and fast dinner on a hot day.
My mom made koldskål with eggs, sugar, vanilla and buttermilk, but I make mine without eggs, and I think it's just as good. Sometimes I add some whipping cream to make it more creamy. Serve the koldskål the traditional way with lemon juice, kammerjunker and an iceberg (raw meringue), or with a sprinkle of granola. Koldskål is easy to change up by adding your favorite fruit, I used Strawberries here.
This is my first time making koldskål in my vitamix, and I think I got way to much air incorporated this time, Next time, I'll mix the koldskål at a lower speed, to avoid all the bubbles.
- 1 quart buttermilk
- 170 ml (6 fl oz) yogurt with vanilla
- 1 dl whipping cream (optional)
- 1 lemon, the juice of, (I used the juice of 2 meyer lemons)
- 85 g sugar (start with a little less, and add more if needed)
- 1 vanilla pod, the seeds from, or 1 teaspoon vanilla paste
For Strawberry koldskål, add 6-12 strawberries.
Put all the ingredients into a blender, and blend until you have a homogenous mixture. Add more sugar and/or lemon juice if needed.
Serve the koldskål cold and with the topping of your liking.