Koldskål (2)

Remember the "cold bowl" ? After a long winter it's like it's suddenly summer in Sweden and we recently found ourselves craving a good cold bowl of.. well.. cold-bowl.

However, as I've lamented around here before, one cannot buy buttermilk in Swedish stores, and buttermilk is the cornerstone of koldskål as I've always known it. For other purposes I've tried substituting various kinds of thickened milk (fil as they are known in Sweden) for buttermilk, and I figured it might work for koldskål as well.

Ingredients:
- juice of ¹/₂ lemon (2 tbsp)
- 50 g (4 tbsp) granulated sugar
- vanilla sugar
- 1 L (1 quart) of fil

The sugar, vanilla sugar and lemon juice was whisked together and the fil was poured in with continued whisking.

Served chilled with either rusk or roasted oats.