I am from a dairy loving family. Ice cream, yoghurt, milk, cheese, koldskí? ?í? ¥l and even more cheese, these have always been stable foods in our kitchen. Running out of milk or yoghurt could create a disaster at home, and I don’t think that my dad would survive an entire day without a piece of toasted bread topped with slices of very mature cheese and a dollop of yam.
If it’s our Norwegian genes shining through or simply the love of creamy textures I am not sure – but I know as much as I have always preferred a cheese snack over any lollypop. My dad, who is half Norwegian, has always entertained with stories from his childhood of how they got lumps of brown caramelized goats cheese instead of candy and how he was excluded from birthday parties due to his overwhelming love of ice cream. In many ways my dad and I are very much alike – I too have a great appetite when it comes to ice cream, though I prefer mine less sweet. And I can’t deny my endless love for that brown, caramelized Norwegian cheese – í? ?í? it is absolutely amazing.
Another thing we share and love is the classic danish koldskí? ?í? ¥l. As soon as summer starts knocking on the door and all meal preferences turns towards fresh, cold and hydrating – my dad starts mixing up this magic summer ‘brew’. He has taught me to appreciate the homemade, thick and creamy version – and he was partly responsible for my very first and only ‘koldskí? ?í? ¥l shower’ of my life. (Read he made the koldskí? ?í? ¥l – and Josephine 7 years reached for it on the top shelf of the fridge and dropped everything from head to toe).
I guess that most people outside of scandinavia don’t have a clue what koldskí? ?í? ¥l is. I can tell you as much as it falls in between the two categories; yoghurt and ice cream. It is originally made from cultured buttermilk (0,5% fat) and a creamy cultured yoghurt (3,5 % fat), flavoured with sugar, lemon and vanilla and served with sweet butter biscuits. Egg yolks are whisked with sugar to make the result as creamy and foamy as possible, and some people even add a bit of cream to enhance the velvet texture.
My everyday version of this dish is actually quite close to the original. I would never add cream and I rarely serve it with biscuits – but the flavours and the creaminess of this classic recipe are absolutely irresistible. I prefer to add a bit of fruit and granola on top and I often have it for breakfast, as a snack or even for dessert. Sometimes I just pour a big glass and gulp it down with an almond cracker on the side (my version of milk and chocolate chip cookies).
To add a little seasonal twist to the recipe I have used a homemade rhubarb syrup as sweetener. It provides the dish with lovely aromas that are perfect matched with the fresh summer berries. You could also make a rhubarb compote and add a dollop of this along with a scoop of ice cream – and voila you would have an awesome, light summer dessert.
I really hope you will try this danish summer specialty. It is amazing, addictive and might be some of the best you’ve ever had!
Buttermilk & rhubarb summer bowl
Makes 1 litre
It is different how sweet you prefer a dish like this. My dad would always double the amount of sugar compared to me, and my brother would add a lot of sweet biscuits to it. I love the gentle sweetness from the rhubarb syrup, which will also vary in sweetness depending on your rhubarbs and how thick and intense you make the syrup. My point is that you need to carefully adjust the sweetness of this according to your preference – more or less syrup – it is up to you.
1/2 cup sugar (100 g)
18-21 oz rhubarbs (500-600 g)
1 vanilla pod
1 cup water (250 ml)
Summer buttermilk bowl
2 cups (cultured) buttermilk (0,5 litre)
2 cups semi thick cultured yoghurt with 1,5-3,5 % fat (0,5 litre)
2 egg yolks
100 g rhubarb syrup (this can be replaced with regular sugar around 50-75 g)
1/2 vanilla pod, scraped + 1 Tbsp sugar
Zest from 1/2 organic lemon
Fresh strawberries & raspberries
Granola, try this
Make the rhubarb syrup
1. Rinse and clean the rhubarbs and cut them in smaller chunks. Add them in a pot together with the water and bring into a boil. Let it simmer under a lid for about 15-20 min until completely tender and mushy. Run everything through a fine strainer into a bowl and let it drip of for 15 min or more.
2. Rinse the pot and add the rhubarb juice and sugar. Let it slowly simmer until it is reduced into a thin syrup. Remove from heat and pour the syrup into a bottle or a jar and store in the fridge for up to 2-3 weeks.
Make the summer buttermilk bowl
1. Scrape out the vanilla beans from the pod. Add 1 Tbsp of sugar and mash the vanilla beans into the sugar. This will prevent the vanilla beans from clumping together.
2. In a bowl whisk together egg yolk, syrup and vanilla sugar. When foamy add the rest of the ingredients and whisk again. Adjust sweetness with rhubarb syrup or more sugar.
Serve the buttermilk bowl with fresh berries and granola or bran flakes.
If you want to serve it as a dessert you can crumble in almond or whole meal biscuits together with the fresh berries. And even a scoop of vanilla ice cream for extra creamy thickness.