How to make homemade Yogurt – Yoghurt

Why should you bother making yogurt at home?  Well, homemade yogurt is delicious and cheap.  Our recipe makes about 8 cups of yogurt and less than $2. Cheap!
Plus it is easy to make yogurt from scratch and requires very little special equipment.


  • half gallon of whole milk
  • 1/2 cup of yogurt with active cultures
  • thermometer
  • whisk
  • pot
  • measuring cup
  • wooden spoon
  • towel

See our video for instructions to make the homemade yogurt.

Also you might want add our delicious granola or the old fashion Danish Rye Bread Crumbs into the yogurt.

Please follow and like us:

How to Make Toasted Oatmeal – An Old Fashion Danish Fried Oatmeal (Granola)

The Danish toasted oatmeal is very traditional and served on top of either the Danish koldskaal or on yogurt.



♥ Ingredients ♥

  • 2 cups Oatmeal
  • 7 tbsp butter
  • 1/2 cup sugar
  • aprox. 1/2 cup chopped almonds (or any kind of nut)
  • Optional: fresh fruit, raisins, cranberries or other dried fruit.

♥ Instruction ♥

Melt the butter in the frying pan, add the sugar, and finally add the oatmeal.  Keep stirring till the oatmeal is lightly brown and crisp, then add the almonds (or any kind of nut).  Make sure it does not get burnt.

When the toasted oatmeal is cold keep it in a jar with a lid or in a plastic bag.

Serve the oatmeal on top of either  the Danish “koldskaal” or yogurt.
Check out our video to make Koldskaal too

Please follow and like us:

Strawberry Rhubarb Almond Muffin – A Yummy Summer Muffin Recipe

These muffins are simple, quick delicious and easy to make.  You can serve these muffins any time of the day warm or cold. Great for to have either for breakfast or as a snack.

Ingredients for Muffins:

  • 3/4 cup strawberries, diced bite size
  • 3/4 cup rhubarb, diced bite size
  • 3/4 cup of almond paste, diced bite size
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2-1/2 tsp. baking powder
  • 1/2 tsp. baking soda 
  • 1 teaspoon of cinnamon
  • 1/2 tsp. salt
  • 1 teaspoon grated orange zest
  • 1 cup sour cream 
  • 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly or at room temperature
  • 2 large eggs 
  • 1 tsp. pure vanilla extract 
  • cooking spray
    • 3 Tbs. granulated sugar
    • 1/2 tsp. ground cinnamon 
    • 1/3 cup of sliced almonds 
    Kitchen Utensils

    • large glass bowl 
    • 3 medium bowls 
    • measuring cup
    • measuring spoons
    • whisk or electric mixer
    • spatula 
    • ice cream scoop
    • knife
    • cutting board
    • 12-cup muffin pan


      1. First, preheat your oven to 400°F and position a rack in the center of the oven. 
      2. The second thing to do is line a 12-cup muffin pan with paper so nothing sticks.
      3. Next dice the rhubarb, strawberries and almond paste.  You want these about as small as a blueberry and no larger than a 1/4 of an inch.  If the fruit is not sliced up into small pieces, there is a chance that the fruit will sink to the bottom because the fruit is heavy. Set the everything aside in a bowl.
      4. In a large bowl mix the dry ingredients including flour, sugar, baking powder, cinnamon, baking soda and salt with a spoon.
      5. In a medium bowl, use a hand held whisk to whisk together quickly the sour cream, melted butter, eggs, orange zest and vanilla until smooth.
      6. Now  take 2-3 tablespoons of your flour mixture and put it into your strawberry, rhubarb and almond mixture.  Give the fruit and almond paste a quick little mix to coat them in the flour so the flour adheres to it.  That way when the muffins are baking, the fruit will not sink all of the way down. 
      7. Next, combine the dry ingredients right into the wet ingredients with a spatula.  Don’t over mix.  The batter should have lumps and not be completely smooth.
      8. Now fold the fruit into the flour mixture with a spatula until the batter just comes together.  The spatula prevents from over mixing the flour and from smashing up the fruit so these are going to be a nice muffin.
      9. Next, add an ice cream scoopful of batter into each muffin cup and make them all of the same size. The batter should mound a bit higher than the tops of the cups.
      10. In a small bowl, combine the almonds, sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon almond sugar mixture over each muffin batter.
      11. Now we are ready to bake the muffins in preheated oven 400°F for about 20-25 minutes.  Bake the muffins until they’re golden brown.  The easiest way to tell if the muffins are baked is to insert a toothpick into the center.  If the toothpick comes out clean then you know they are done.
      12. Transfer to a wire rack and let the muffins cool in the pan for 5 to 10 minutes.
      13. These muffins are best when freshly baked, but they’re still good the second day.

      Please follow and like us:

      Rugbrød Drys – Danish Rye Bread Sprinkles



      2 slices of rye bread 
      1 tblsp coarsely chopped, blanched almonds 
      2 tblsp brown sugar (or white sugar)
      1 tblsp Canola Oil or butter 
      Sprinkle finished rye bred on yogurt or “tykmaelk”

      Rye bread Sprinkle 
      Place rye bread, almonds and sugar in a food processor and pulse until desired consistency.  Pour the canola oil or butter and toast the rye bread crumbs on the pan for approx. 3-5 min. and keep stirring, so the rye bread crumbs don’t burn. Pour the rye bread sprinkles onto a plate to cool down.
      Place the rye bread sprinkle in a plastic bag or jar. It will keep  for approx. 1 week.
      Please follow and like us:

      Gammeldags tykmælk opskrift – An Old Fashion Danish Thick Milk Recipe – A version of a Junket Recipe

      Have you ever had Junket or in Danish “tykmælk”? Junket is a milk product which has been produced in Denmark for hundreds of years.  Junket is one of the most popular fermented milk products in Denmark.  My mother made junket when I was growing up.  It is very easy to make.  

      For 4 portions


      • 2 cups of whole milk 
      • 1/2 a cup pf heavy cream
      • 1/2 a cup of buttermilk 

      Topping Ingredients:

      • 2 slices of rye bread crumbled 
      • 2 tablespoons of brown sugar 


      1. Mix the milk with the buttermilk and the heavy cream in a bowl.
      2. Cover the bowl and place it on the kitchen counter at room temperature (at least 70F).
      3. After leaving the covered bowl on the counter for aprox 18 hours (or until next day) the milk mixture will be thickened. 
      4. Now move the junket to the refrigerator, so it is cold before serving.
      5. Serve junket (tykmaelk) with the traditional rye bread topping.  
      6. Take 2 slices of rye bread crumbled and mixed with 2 tablespoons of brown sugar. 
      7. Put the bread topping over junket (tykmaelk) just the same way as granola.
      Please follow and like us:

      Rundstykker – How to Make Danish Breakfast Rolls

      A classic roll to have in the morning.  Rundstykker brings back happy Sunday morning memories of my father bringing home rundstykker from the bakery!


      • 1 1/2 cup of milk
      • 3 cups of flour
      • 1 teaspoon of salt
      • 1 1/2 package of dry yeast
      • 2 tablespoons of butter
      • 1 teaspoons of sugar
      • 1 beaten egg for brushing
      • poppy seeds


      1. Heat up only 1/4 cup of milk.  You don’t want the milk to get too hot. The temperature should get to about 100-110 degrees F
      2. Then sprinkle in the yeast.  Mix it up in the pot.  
      3. Add a teaspoon sugar into the warm milk, and stir the mixture. Be careful that this does not get too hot. You will notice that the milk will bubble a little too.
      4. Turn off the stove. 
      5. Next add 2 tablespoons of butter into the milk mixture so the butter will melt.  Let the mixture sit for 10 minutes.
      6. After 10 minutes the yeast will be bubbly in the milk.
      7. Next pour the milk mixture into your mixing bowl.
      8. Then pour in the rest of the milk into the mixing bowl.  Add flour and salt slowly into the mixer. Add small amounts of the flour until you have added all of the flour.  Mix for about 10 minutes. 
        • (The mixing and kneading process can certainly be done by hand, make sure to knead the dough for 10 minutes as well, if you choose to do it by hand).  
      9. Cover the dough in a bowl with a clean, dry tea towel. Place in a warm, draft free spot and allow to rise until double in size, 30-45 minutes. 
      10. Pour dough out onto a lightly floured surface. Roll the dough.  
      11. Divide dough into 3 equal portions and divide each of these portions into 3 or 4 equal parts for a grand total of 9 or 12 small pieces. 
      12. Roll each piece of dough into a small dough ball.
      13. Place the dough balls on a buttered baking sheet. 
      14. Brush with beaten egg and sprinkle with poppy seeds. (We love lots of poppy seeds!) Using a sharp knife, cut a slit in the top of each dough ball. 
      15. Cover the baking sheet with a clean, dry tea towel and allow to rise in a warm location for 30-45 minutes.
      16. Preheat oven to 440 degrees F (230 degrees C).
      17. Bake for 10 – 12 minutes or until golden brown. Allow to cool completely. 

      Eat the Rundstykker with either butter, preserves, honey and Nutella.  One of my other favorite ways to eat Rundstykker is with butter and fresh slices of strawberries.  Perfect to have in the summer time!

      We hope you enjoyed the video on how to make this Smørrebrød and recipe!If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

      *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
      *how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
      *how to make aeblskiver (æbleskiver)
      *how to make Danish Christmas Klejner
      *how to make easy Danish cucumber salad (arguksalat)
      *how to make Danish sugar browned potatoes (brunede kartofler)
      *how to make Danish red cabbage (rødkaal)

      Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on

      Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

      Please follow and like us: