What is kærnemælk?

What is kærnemælk?

Kærnemælk is Danish buttermilk. Originally it was the liquid left over when cream was churned into butter. Danish sources say today it is mostly made on its own: skimmed milk is homogenized, pasteurized, then soured with lactic acid bacteria and cooled before it goes into cartons. In Danish shops it comes in a green carton.

What does kærnemælk taste like?

Fresh and slightly sour, a little like thin yogurt, with a somewhat thick texture. It is not salty or sweet by itself, though some people stir in sugar or fruit.

How much fat does it have?

It is a low-fat milk product. Danish sources give about 0.3 to 0.5 percent fat, so check the carton. That is similar to skimmed or semi-skimmed milk.

How is kærnemælk used?

• Koldskål: the classic Danish cold buttermilk soup or drink, made with kærnemælk, egg yolks, sugar, vanilla and lemon juice.
• Baking: pancakes, waffles, scones, buns and rye bread. The acidity gives a lighter, slightly tangy result.
• Drinking: traditionally served cold, on its own or with sugar, fruit or small biscuits (kammerjunkere).

Is it the same as American buttermilk?

Close. Both are tangy cultured low-fat milks, and US buttermilk is also cultured today. Brands differ in thickness and tang, so recipes usually work with either.

What can you use instead?

• Plain buttermilk, where you live.
• Plain, unsweetened yogurt thinned with a little milk.
• Milk with a spoonful of lemon juice or white vinegar, left to stand for a few minutes. It works for baking, not for drinking.

How should you store it?

Keep it refrigerated and use it by the date on the pack. Shake or stir before using, since it can separate. Discard it if it smells off or has mold.

Is it healthy?

It is low in fat. Exact calories and nutrients vary by brand, so use the nutrition label. This is general information, not dietary advice.