Koldskål, a Danish Summer Food/How to Make Koldskål / Koldskål Taste Test
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- Опубликовано: 1 июл 2021
- Danish Strawberry Layered Cake / Jordbærlagkage Danish Strawberry Layered Cake / Jordbærlagkage #Koldskål #danishfood #denmark #summerfoods
Hi! I'm Kelly, an American wife and mom living in a small town in Denmark. In this video, I try 4 different kinds of koldskål, a special treat that is eaten in Denmark during the summer. 3 of them are bought in the grocery store, but the 4th is homemade. Also, get the recipe of how I make my own, homemade koldskål!
Other Danish food videos / posts with recipes in both English and Danish:
Danish Christmas Cookies / Pebernødder (video) • Making Danish Pebernød...
Danish Christmas Cookies / Pebernødder (blog)
www.mynewdanishlife.com/danis...
Danish Strawberry Layered Cake / Jordbærlagkage (video)
• 🍓🍰American Bakes a Dan...
Danish Strawberry Layered Cake / Jordbærlagkage (blog)
www.mynewdanishlife.com/jordb...
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If you want to try a recipe without lemon. The one my mum makes (where she got it from no idea)
Is 4 eggs
150-200 gram sugar (depending on how sweet you like it, I tend to put more vanilje sukker in, so a bit more sugar as well)
1 spsk vanilje sukker
2 liter kærnemælk (or you can put 1 liter kærnemælk and 1 tykmælk)
With an electronic whisk whip eggs, sugar and vanilje sukker until is foamy. (I usually do like a minute or so)
And then under low whip add the kærnemælk or kærnemælk and tykmælk.
Then either eat straight away or in the fridge for an hour.
Add kammerjunker and eat! :)
You split the vanilla stick, and scrabe out the inside, mix it with sugar grains, with the flat side of a knife.
stick the scraped-out vanilla pods in a jar of sugar to make vanilla-scented sugar.
Koldskål has so many good memories associated with it. Warm summer days, family, hygge, fresh strawberries from the garden etc. Maybe that’s why it tastes like liquid gold to me.
Tykmælk is not exactly the same as "condensed milk"
- Tykmælk is a bit sour, and condensed milk is sweetened, so you can use it for desserts.
Yeah, the youghurt comparison is more accurate.
It's made from buttermilk, a waste product from butter production... Like whey from cheese production, so yes it's fermented lactic acid made to taste better. 😉
You were hysterical. Thank you for the fun!
Koldskål goes well with a lot of things, nearly all fruit will do. Koldskål and serials is good too, especially cornflakes
I love koldskål and miss it a lot. I'm very allergic to dairy (kasein) so I can't have store-bought koldskål (my favourite was a yellow carton). I've 'invented' a quick and very simple dairy free version.
Half and half alpro soy natural and oat milk without added flavour. A bit of lemon juice and a bit of vanilla sugar. Yum!
Great video 😊
That is why we make it ourselves. At least you avoided the Kløver Koldskål; it is the cheapest out there but should not be used for human consumption ;-)
Kløver has two versions. The one that you find stored in the fridge in the dairy section is ok, but the other one, in the bright yellow box, that doesn't need to be stored in the fridge when unopened, is AWFUL.
When using Tykmælk you have to shake the carton befor use ;)
Not if you use the hole thing at once.
I often eat Koldskål as a meal in the summertime, though not with Kammerjunker - I put blueberries, banana, pieces of apple or raspberries and Müsli in and I LOVE it! Thise is the name of the town where the Thise products are made.
Zest the lemon before juicing
Koldskål is so yummy 😋🤤
Thank you for the danish recipes.
If you can post some vegitarian/ vegan danish recipes, I would love it.
You have such a cool kitchen.
I am also lactoseintollerant, so I make my koldskål with lactose free kærnemælk and youghurt. When you cut the vanilla stick, cut it length wise. Then scrape out the seeds and mix them with a teaspoon of sugar before putting it in the liquid. That makes it easier to mix.
As a kid we ate koldskål as supper on very warm days. It's easy and fast to make and, you get something cold with a lot of fluid in, perfect for a hot day.
I love that you enjoyed the homemade more than the bought. When I make it, I start by whisking 2 eggs and the vanilla with sugar. Then add half a litre of each of buttermilk and tykmælk (I call it sourmilk in English, it is not condensed milk!) and lemon until I like the taste of it. That's plenty for our little family of 3. And yes, with kammerjunker, that's a perfect summer dinner. We ate so much of it in 2018 that we got tired of it for a while :D
Dear Kelly.
It was great fun to see this video, I have no doubt that you are a picky eater, but it made me so happy to see the expression on your face when you tried your own homemade Koldskaal. Specially when you had it without the banana and the cookie. I do hope that one day you might meet some danish friends that will take you more into the danish kitchen because I do think that there are a lot more that you might like. What about you mother in law has she and you made food together?
Best regards
Jean
Oh that would have been such fun!!! Kelly cooking with her Danish mother in law, yes, yes, yes!!! 🇩🇰🇩🇰🇩🇰💛🧡💚🇱🇷🇱🇷🇱🇷
Unfortunately, I don't have that kind of inlaws.
You could have a substitute mother inlaw. You know different grandmother's or house wife's teaching Kelly different dishes.
@@Drescher1984 Who wants to volunteer! :)
Hi Kelly, the different recipes for Koldskål might vary by region/family, when I was a kid, my mom would make some from her own recipe, and it was made with eggs like the one from Thise. The one from Løgismose is also pretty good. I also don't like the ones from Arla much.
I'm happy that the homemade was good, well done 😃
BRUH I LOVE KOLDSKÅL😳🤤😌
good with vanilla icecream too :)
Yeah the Yellow one is the best 🤤
Thise for the win! Thise is a small village a few kilometers North of Skive, and just west of Sundsøre
Hi, tykmælk is not the same as condensed milk. Nearest equivalent is probably plain yogurt natural ( lightly soured milk product ).
Sounds like what we call Keifer.
You could also try adding some of your favorite ice cream, especially if the weather is really hot.
The one from Føtex, already made, is yummy 🤤
I don't use lemons, but a whole vanilla stick and whip eeg whits to make it more fluffy, then I chup up some bananas for filling and caramelized oatmeal instead of the cookies as you call then
I make koldskål with 1 litre of buttermilk, 6 egg yolks, 6 tablespoons of sugar and vanilla sugar to taste. Beat the egg yolks and sugars thoroughly until light and thick, then mix in the buttermilk. Traditionally served with kammerjunkere* but I also top with sliced fruits, Frosties or guf at times. Guf is the same stuff you get on an old fashioned ice cream cones here and it's a great topping if you use whole eggs that you've separated since that makes a use for the whites. You can just whip the whites with sugar until it's thick and shiny with no hint of bubbles, which is way past just "stiff peaks". Guf is basically uncooked marengs so keep beating until you get that texture. A better, slightly more involved, version is to boil the sugar with a bit of water to make a simple syrup before adding it to the stiff egg whites in a thin drizzle while beating. This way you're absolutely sure all the sugar is dissolved. For 6 eggwhites it's 300 g sugar and 1,5 dl water. If you don't want to make a syrup it's a good idea to use powde sugar as it dissolves more easily. Add dollops to the koldskål and enjoy the pillowy sweetness. If you don't eat all the guf (and guf from 6 whites is a *lot* of guf) it can be re-beat back into shape the next day or you could bake it as little marengskys. Or add gelatine and get marshmallows.
*Fun fact: Kammerjunker is actually an obsolete title used at royal courts in the past. It was a fairly low title which is why the cookies are called kammerjunkere as they're "low in the cookie hierarchy".
en.m.wikipedia.org/wiki/Valet_de_chambre
This is really good info! I will have to remember this for next summer! :)
The one my mom always made for us: mom, dad , my brother and I was as goes: 1 litre of buttermilk, 2 eggs (split in yolk and whites), 2 tablespoons of sugar and 2 teaspoon of vanilla extract. First beat the eggwhites VERY stif and leave them in the bowl. Take another bowl and mix in sugar and vanilla and beat it very well, add the buttermilk and mix well with the eggmix. In the end fold in the whites. You can leave it in the fridge for an hour or eat right away. We usually did. And had (kammerjunkere) in.
When my children were small we sometimes had really hot summers and to stretch and to cool, I used a package of frosen strawberries (300-400 grams for 1 litre). I filled the blender half with frosen strawberries and then added a bit of koldskål and blended till the mix was without lumps. Added the mix to the bowl and put the rest of the strawberries in the blender and added some koldskål and blended again till smooth. repeat till all strawberries are smooth. YUM.
IF you add strawberries you also have to add a bit more sugar. (According to what you like best).
Great that you succeded with the homemade version :), and the kammerjunkere must be put in just before you eat it so it is still crunchy, but where did that banana come from, never heard of banana koldskål 😀
Always shake the koldskål, kærnemælk before use. Bananas has nothing to do in koldskål 😄
My favorit is homemade and without tykmælk. And My boyfriend bakes the most amazing kammerjunkere, it's next level.
My ex use to made this every sommer. Omfg it was soo good 💥🎶😍😍. There is no way you can bye that.
you should make pandekager (crepes) with lots of different fillings.
Oh no you forget the egg wipped very light with zucker first!
It sounds like the pudding old ladies used to bring to church potlucks in the South, when I was a girl. No idea if it was cooked or not, but it was thick as yogurt and the bowl was lined with vanilla wafers. -I remember a few, when we moved out to a farming community, that also had bananas sliced on top right before serving. --I never ate any of it. I’m not a fan of super sweet stuff and that’s the epitome of Southern cooking, so I assume it was loaded with sugar. I can’t stand custards or rice puddings, either, so maybe it’s just me.
In the 80's in my kindergarten they splashed a bit of ryngeby in and called it piratblood.
I often find that the store bought koldskål is very sour, comparred to the homemade ones i grew up with.
If you take the vanilla stick after it’s used and please it in a small jar with sugar for some mouths you will get your own high quality vanilla sugar that you can use for other stuff.
The inside of vaniljestang supposed to mix with sugar before put in koldskål or icecream or whatever,allways thin with the sugar.Also the outside of vaniljestang can be put in sugar or boiled with other dessert stuff.The best koldskål is from Aldi.
I am a Dane and here comes an American and teach me how to empty the cartons. I have known these cartons for over 50 years and even produced juice in these cartons and never figured out how to empty cartons with Ymer and Tykmælk. Thnx
You're welcome. That was, of course, the intent of this video.
I know it exists in Denmark and Norway, but here on the other side of the pond (Öresund) in Sweden, I had never heard of it.
When I was a child you could only get homemade koldskål. We made it with kærnemælk only. We sometimes made a strawberry version from an Arla cookbook, now you can find the recipe on arla.dk. Kammerjunker was very expensive so we only got a few in each bowl. We ate koldskål with cereal instead or with sugar rosted oats
Oh so is this dish like eggnog??? That's what vibe the containers are giving me!
Beaten eggs, suger and vanilla with buttermilk.
Alpro lime yoghurt + oat milk + vanilla + Lemon. The best koldskål ever, and 100% vegan
Yeah vanilla is expensive but it's sooo yummy. When you take it out mix it with a bit of sugar to seperate it. Thise is said like "tjise"
My recipe:
1L Kærnemælk/Buttermilk
1L Tykmælk/Junket or Jordbæryoghurt/strawberry yoghurt
2 pasteuriserede æg/eggs
2dl sukker/sugar
1/2 vaniljestang or 1tsp vanilla sugar
1 citron/lemon (not necessary)
1. Mix the eggs and sugar to a good thick egg notch in a large bowl with a hand mixer, then add vanilla and mix shortly again.
2. Slowly pour the buttermilk into the bowl with the mixer on low, continue with the Junket/yoghurt. Go to higher speed.
3. Add lemon if wanted.
4. Serve right away with kammerjunker, koldskåls crunch or corn flakes.
If wanted you can just use buttermilk, but the egg notch is essential to koldskål.
Tykmælk is more like a sour / fermented milk. Not sure of what names they sell under out in the world, but try finding a close relative to fermented milk / yoghurt that uses the bacteria Lactobacillus Acidophilus. Also, the protein content is a bit higher. The taste is sour (acid), but also has a creamy /full taste.
In America, that sounds like Keifer. Like yogurt but not quite.
@@treefrog1018 Keifer (kefir in Danish) is made with some of the same bacterias (family/strains) AND a special Keifer yeast. I would still say it's in the same family of products, but still different enough. For the most part, there are only smaller differences between fermented products (at least here in the EU), and it's a matter of the different bacterias origen eg., Skyr is from Iceland, Keifer is from the Caucasus region etc., so there are some variations in the mix of the bacteria strains.
Vanilla cost a lot because its the fruit of an orchideflower.🤓
I don't like the lemon taste but vanilla is great and lots of kammerjunkere in every portion! 🙂
Vegansk koldskål. Alpro yoghurt med citron, blandet med plantemælk til den rette konsistens. Så bliver det ikke nemmere og smager fuldstændigt som koldskål.
I have never in my 27 years of life heard of fruit in koldskål! Whaaaaaat!? The “normal” thing is just koldskål with kammerjunker 😂😱
Fruit, kammerjunkere, makroner and tvebakker can you put in koldskaal. Nothing is wrong or right. I have taste Them All, and it taste wunderful..
Homemade is generally way better. People just don't make it themselves that much anymore.
There's an alcohol version of Koldskål. Here's a link: idrink.dk/drinks/koldskaal/
I don't know if it translated it, but if you open it in google chrome you can use the build in translation tool in the browser and translate it into english.
We use raw egg yolks, mixed with sugar. Then we use buttermilk, lemon juice, vanilla and whipping cream. And of course kammerjunker.
We might have to try that one too see see what the difference is! :)
Okay, this is controversial, but you gotta crush those "kammerjunkere"!
Crush in your hands 🤗
Danish-American food show
Go for those made with old fashioned buttermilk - both ready made and home made. Not so sharp acidic and more creamy texture. Most Kærnemælk is not really buttermilk..
Industrial produce usually only is bad copies of the real home made thing. And a number of these tings are relativly easy to make, and not always as pricy as real vanilla.
And of couse you can adjust the amount of lemon and sugar to your own taste.
I wholeheartedly agree that it's an acquired taste.. a little too sweet for me. But I blend it with musli.. I know.. I'm weird..
Kelly, would it be something you could see having for dinner?
Most definitely not! :)
👍🤣🤣🤣👍
I would start with mixing sugar, maybe egg yolk, vanilla, lemon, and then add buttermilk and last tykmælk 🤔
i like to put 1-2 scoop of ice cream in it when i eat it
Kammerjunkere is not cookies, but actually made for Koldskål. I love the strawberry koldskål with kammerjunkere and fresh strawberries 😋🍓 Kammerjunkere is best if you crush them a little and let them get soaked in koldskål.
And forloren hare is my favorite ❤️ But I also love chicken and beef.
Kammerjunkere is in every way a cookie. The dough they are made from, is a form of cookie dough. butter, milk, flour, sugar, baking powder, vanilla.. The only thing that makes it different from a traditional cookie, is that it's twice baked.
@@eidodk but it’s still made as a topping specially for koldskål and not as a cookie on it’s own 😊
Koldskål er en Dansk ret. Kelly laver sikkert disse videoer for amerikanerne der interesserer sig for Danmark. Derfor omtaler hun sikkert kammer junkere som cokier, altså 'småkager' , da USA ikke har ord for kammer junkere ... Kammer junkere Er en lille kage, lille kage på engelsk bliver til cokies...... Cammer junker lyder sikkert smart for en uviden amerikaner i usa...
Koldskål needs to taste like your mom made it I think, that's why there is a thousand different opinions on it. Personally I like to add a some cream into it, even the ready made ones, it will give it a slightly sweeter taste, and if you are making it fresh it will make it fluff up a little bit, and give it a very pleasant feeling on the tongue, if it's served freshly whipped.
Hvad med kammerjunkerne ? Kan ikke undværes.
Btw kammer junkere with butter is a good coffee snack😬
substitute a bit of creme fraiche instead of tykmælk. Tykmælk is the stuff that ruins it.
Yes cold bowl 🥣 many Danish eat in the summer time it easy god with kammerjunkere it will be more like food an the rest you don't eat put in fretser an drink cold from a glass
41 y.o Dane and I hate "Koldskål".... 😂
40 year old dane here and i hate koldskål. Thankfully i can't tolerante milkprotein. So I have that excuse. 😂
Hvorfor ryster du ikke kartonerne før brug?!!
What is the american equivalent to koldskål? Is there any?
Nope. not that I know of.
I don't know of an equivalent in the US either.
It sounds like kefir, which can be from cow milk but I’ve only seen it from sheep or goat milk here in the Seattle area.
@@schoolingdiana9086 No. Kefir is more like yogurt. This is very thin.
Perhaps eggnog? Not the same but similar.
i prefere making my own. lots and lots of kammerjunker in it : )
and i just use vanilasugar rather then a vanilla pod
did u just put banana in it!!!!!!...u can do that??
I just realized that junkers mean something completely different than what it sounds like
I think tykmælk is called junket in English. It's like yughurt as mentioned. Definitely not condensed milk!
That is what Google translate said. I have no idea, but I have never heard of "junket". ;)
Lol it supposed to shake the “lumpy” Tyk mælk
And no you dont have to be a fan of cheesecake bc i hate cheesecake yet love koldskål.
Edit: eat it with oats maybe fried, the “cookies” and blueberries.
Vanilla is the seeds in their Leader and Its only Crown in Madagascar you scrapethe lead to get the seeds out
hjemmelavet kolskål med bananstykker kammerjunger og så lige en skive vanilje is i det er toppen på en mega varm dag :)
Am I the only one in Denmark using sugar and ground cardamom seeds instead of vanilla for my home made koldskål ?
If someone wants your to make Them koldskål, give Them a cold Bowl lol
Homemade koldskål is way better. Koldskål from Arla is awful. If u buy koldskål, Økologisk koldskål from Øllingegaard is best.😋
Koldskåls snob..!! 😊👍
Fruit does by traditions not belong in "koldskål" only the crushed "kammerjunkere".. 😮
Eller tvebakker
Go to Copenhagen it's the other side of Denmark can we be friends Danish to
You pronounce Thise correct
You could also add some “guf” the boys would love it 😀
It's not koldskål you're making. You need way less sugar, like two spoons for one liter. And you don't mix kærnemælk and tykmælk.
Make one liter of klenemælkskoldskål or tykmælkskoldskål. The latter is the better in my opinion.
The most important: You need one or two eggs per liter you make.
You need to whip it very well for 5 minutes or so,with a Blender. When it starts to get "airy" and thicker, you're good! With airy, I mean the mix gets full of small air bubbles, that don't burst right away.
And try it with tvebakker instead. They are not as salty/spicy in taste, as kammerjunkere.
Crush them onto the plate with koldskål. Don't dip them. Then they stay crunchy, until you eat them.
@@akyhne I've never heard of anyone putting tvebakker in their koldskål, and I've never tried it, so I can't say if it's better or not. But I don't understand what you mean by your description of the taste. kammerjunkere are sweet, not salty or spicy at all. If anything, I'd say tvebakker are more salty than kammerjunkere.
@@MrsEvilSquirrel I don't know. They have a spice of some kind in kammerjunkere, that I don't like.
Maybe tvebakker is a thing from Sønderjylland. I grew up with.
@@KurtFrederiksen Tvebakker are also a joy with hyldebærsuppe 😀
Yeah, I am not a fan of the ARLA koldskål either. There just something 'off' about the flavor. When I was younger I loved the brand but as I've gotten older and tried versions from other brands, the ARLA version just doesn't hold up and tastes very processed and almost chemically in comparison.
When i make koldskål, it's a more simple recipe, I also like to add either cut up strawberries, or as you do banana, but usually I let the banana koldskål rest for an hour after i put in the the bananas.
I don`t bye Koldskål. I think it`s to sweet. I buy Buttermilk, and ad lemon and sometimes vanilla
ooh noo all this time I thought Koldskål has something to do with cabbages, a kind of cabbage porridge or juice haha
Haha, I can see how it might sound like "kål-skål"
It does sound like "kolds-kål" (colds-cabbage), but it is kold-skål (cold-bowl), not that that makes much more sense 😄
Now that would really be something I can understand people would find odd
I must be the only Dane who doesn't like koldskål :)
Så er vi to - men jeg tror ikke, at jeg har smagt hjemmelavet. Måske jeg skulle prøve. Makes two of us. But I don't think, I've ever tasted homemade. Maybe I should try it.
Maybe for beakfast, not supper.
Imo
Americans have a very different taste, than Danes. Like with our licorice, and other stuff. Me personally love all the things you don't.
And I wonder where the difference between us, comes from.
No reason to wonder that much. Americans have been bombarded with sugar since birth, it's pretty much the base of the american obesity problem. It's starting to hurt them more now, since insulin is price gouged and the diabetics in the US has to decide between eating for a week, or buy insulin for a week.
Its dinner 😅
Try to use half sugar, better
Tykmælk = soured milk
If you use condensated milk it will become 🤮 sweet
We never use condensated milk in any of our danish recipies.
There usually is no good koldskål out there to buy. The best ones are homemade. Mostly cuz you can tweak the recipe to fit your taste more.
Good going, Kelly. You just experienced the power of fresh, homemade food vs. mass produced junk. 😂
And this is why you need to make it yourself. I bet you your hubby and sons will eliminate that huge bowl in no time. 😂
Btw … there are tons of stuff to apply apart from fruit and kammerjunkere. 😉
Sorry Kelly! I have two modes! I either say nothing at all, or a LOT 😒 ! Guess what this is gonna be 😀?
True: We often eat this as an actual meal, when it gets really hot here. It has the "Kammerjunker" to fill you up. Every family has there own recipe, and the stuff you buy in the stores will never be as good as homemade! You don't need to make your own "Kammerjunker", but the Koldskål (Coldbowl) - for sure 😁 !
Some put lemons in, some don't ! I totally love cheescake, and koldskål can actually taste somewhat like cheesecake, so maybe that's why i prefer it with lemons (gives it a bit of cheesecake flavor 😁 ). But you can tweak it, and make it your own. And then own it 😁 ). You may even do a Danish - American fusion 👍 !?
My Grandma was a "Gæv Sønderjyde" and her food and recipes were fantastic..., just like anyone else's Grandmas food/recipes were/are. One day your gonna be a Grandma (Really many many Moons from now ☺️ ). But someday your kids, and there kids, are gonna thank you for that special "Recipe book" - called - "Made by Kelly" ☺️☺️☺️ !! Good food = Hygge 👍 !
The reason for vanilla and the sticks being SO expensive is, that most vanilla (80% i think) is produced on Madagascar. Mayor storm there a few years back, that wiped out there entire production. There not back to normal yet 😒 ! It's still supply and demand that sets the price, worldwide 😌 😌 ! Stuff doesn't get any cheaper with our 25% sales taxes 😒 😒 !
the arla æg one is really kinda farty in the aftertaste. I make it myself. Never ever buying it again.
Koldskål should taste like lemon. Koldskål is made by very low fat milk and don't need fruit in, the kammerjunker is a treat not a must. Tykmælk is not koldskål
I am not sure the translation was correct, but the recipe came from a Dane.
@@MyNewDanishLife I understand but traditional koldskål, is made from kærnemælk