Aug 262013
 

I remember riding my bike home from soccer excited, because my mother was serving koldskaal (koldskål) for dinner or dessert. This was back when the eggs came from our own chickens, and there were no worries about salmonella.

I tried making Koldskaal with my mom’s old recipe from Denmark, but I was missing a key ingredient. Making koldskaal in Florida seemed to be quite a challenge, because I could not find tykmaelk anywhere. Tykmaelk is a sort of sour yogurt (its a fermented milk product), but it is not plain yogurt. I decided to give koldskaal a try by combining sour cream and plain yogurt, as the yogurt is too sweet on its own.

I also had a problem finding pasteruized eggs, but luckily I found Safest Choice eggs at Publix. They cost $2.79 at Publix, but with a $0.75 coupon from their website, it turned out that the pasteurized eggs were cheaper than the regular Publix eggs.

I was nervous about how the koldskaal would turn out, but after some experimentation I finally found the right combination of sour cream and plain yogurt. The koldskaal taste just like my mother used to make it, and I am beyond excited.

My three boys are all lactose intolerant, which is another reason why I have never made an attempt to make koldskaal here in Florida. Two of my boys love it though, so they got to have a little bit of a taste with lots of kammerjunker, and my middle son (who is extremely picky) of course did not like it.

As for me, I love, love, love it, and it brings back a lot of wonderful childhood memories.

 

Koldskaal

 

Koldskaal Ingredients:

4 pasteurized egg yolks (or pasteurized egg yolks on carton if you can find it)

½ cup of sugar

1 quart buttermilk

1 cup low-fat plain yogurt

½ cup fat-free sour cream

1 tablespoon vanilla

2 tablespoon lemon juice or lemon zest

 

How To Make Koldskaal:

  1. Mix the eggs, sugar and vanilla until slightly white and foamy (about 5 – 10 minutes)
  2. Add buttermilk, yogurt and sour cream.
  3. Add the lemon juice.
  4. Cover with plastic wrap or a plate, and chill in the refrigerator for 10 – 30 minutes.
  5. Serve chilled with kammerjunker.

 

Koldskaal is perfect to serve on those hot summer days, where you just don’t want to cook or eat a hot meal. I could personally eat koldskaal all year round, but since we are in South Florida, I guess koldskaal is fitting no matter which season it is.

 

Do you have a dish from your childhood, which brings out nostalgia?

 

  6 Responses to “A Bowl of Koldskaal – A Recipe With A Hint of Nostalgia”

  1. What fun to have a child hood treat like this. We just recently made a blueberry “pudding” and sauce for my mom that her mom used to make her. She hadn’t had it in probably 40 years.

  2. Your post make me remember the homemade pudding my grandmother used to make for me 🙂 I will not even attempt to make it myself. I did that before with another dish but it never tasted the same.

  3. I have never heard of this dish before but I am certainly intrigued to say the least! What is kummerjunker? Is that what I see on top? My grandmother used to make the best homemade chocolate pudding when I was little. Now box mixes for her…ever! I think it is nice to keep up a family tradition like this!

  4. I’ve never heard of this dessert before and can’t quite imagine its taste, but would love to try it some time. I love eating food that brings back pleasant childhood memories.

  5. My mom made everything from scratch. She made all of our bread, and I now do the same. I bought a loaf of bread from the store yesterday because it was too hot to bake, and my daughter wrinkled up her nose and refused to eat it!

  6. I have never heard of it or have tried it. It looks interesting and may be something I like. I love yogurt.

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