Quick bread leavening agents include a weak base, such as baking soda (sodium bicarbonate) plus a weak acid, such as cream of tartar, lemon juice, or cultured buttermilk, to create an acid–base reaction that releases carbon dioxide. (Quick bread leavened specifically with baking soda is often called "soda bread".) Baking powder contains both an acid and a base in dry powdered form, and simply needs a liquid medium in which to react. Other alternative leavening agents are egg whites mechanically beaten to form stiff peaks, as in the case of many waffle recipes, or steam, in the case of cream puffs. Nevertheless,
Buttermilk koldskål koldskål. In 2013, Arla sold 3.8 million litres of koldskål in the month of July alone (about 2/3 litres per Dane). The lemon/lime variant of the German Probiotisch yoghurt drink has a taste similar to kærnemælkskoldskål. Buttermilk koldskål Buttermilk koldskål (, often simply koldskål – literally "cold bowl") is a sweet cold dairy beverage or dessert eaten in Denmark. Koldskål is made with buttermilk and other varying ingredients: eggs, sugar, cream and/or other dairy products, vanilla, and sometimes lemon. The dish arose when buttermilk became commonly available in Denmark in the early 1900s and was eaten chilled most days during