Koldskål

Koldskål translates as cold bowl, which gives you a pretty good idea of its primary use: As a refreshing summer dish. There's a number of different ways to make it, but the ingredient on which almost all are based is buttermilk.

Ingredients:
- 1 L (1 quart) buttermilk
- 3 tbsp sugar
- 3 tsp vanilla sugar^[1]
- 400 g (14 oz) plain yogurt
- Juice of ¹/₂ grape fruit

Whip together the sugar, vanilla sugar and grape juice with a (hand-held) mixer, then add the buttermilk and mix well. Lastly add the yoghurt and whip thoroughly.

Serve chilled with rusk.

NB: If left in the fridge for a while, whip it up again before serving.

Update: For a version of koldskål without buttermilk, see here.

^[1] Scandinavian vanilla sugar is a mixture of sugar and vanilla bean ground to a fine powder. I've never actually tried to make it myself. Presumably for this recipe one could easily substitute with vanilla extract, but I never tried to figure out a good conversion table between vanilla sugar and vanilla extract.