''Kalvdans'' (lit. ''calf dance'') is a classical
Scandinavia
Scandinavia; Sámi languages: /. ( ) is a subregion#Europe, subregion in Northern Europe, with strong historical, cultural, and linguistic ties between its constituent peoples. In English usage, ''Scandinavia'' most commonly refers to Denmark, ...
n dessert. It is made from unpasteurized
colostrum
Colostrum, also known as beestings or first milk, is the first form of milk produced by the mammary glands of mammals (including humans) immediately following delivery of the newborn. Colostrum powder is rich in high protein and low in sugar and ...
milk, the first milk produced by a cow after giving birth.
[receptfavoriter.se. ]
Kalvdans med råmjölk
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Kalvdans has a long tradition in Swedish cuisine. It is mentioned in the encyclopedia ''Project af swensk grammatica'' from 1682. The encyclopedia mentions 'kalvost' (lit. calf-cheese) as an alternative name.
[Slow Food Göteborg. ]
'' The name kalvdans refers to the jiggly pudding-like consistency of the dessert.
[Svensk etymologisk ordbok (1922). ]
' Swedish emigrants brought the tradition of kalvdans to North America, as well. It is however rarely consumed today, as very few families keep cows of their own.
In preparing the dessert, the colostrum milk is mixed with water and cautiously heated.
Due to the high levels of protein in the colostrum milk, it coagulates and hardens when boiled (much like eggs do). Thus the dessert gets a pudding-like consistency.
[Taffel.se. ]
Kalvdans: Utrotningshotad delikatess
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Due to Swedish health regulations, unpasteurized milk may only be sold directly from the farms. Thus the capacity to produce kalvdans is somewhat limited.
As a consequence kalvdans is very rarely prepared in Swedish households today.
In 2008 kalvdans, along with four other Swedish dishes, was included in the '
Ark of Taste
The Ark of Taste is an international catalogue of endangered heritage foods which is maintained by the global Slow Food movement. The Ark is designed to preserve at-risk foods that are sustainably produced, unique in taste, and part of a distinct ...
' of the
Slow Food
Slow Food is an organization that promotes local food and traditional cooking. It was founded by Carlo Petrini in Italy in 1986 and has since spread worldwide. Promoted as an alternative to fast food, it strives to preserve traditional and regi ...
movement.
A related dessert is råmjölkspannkaka (raw-milk pancake).
Similar desserts like kalvdans exists in other countries. In
Iceland
Iceland ( is, Ísland; ) is a Nordic island country in the North Atlantic Ocean and in the Arctic Ocean. Iceland is the most sparsely populated country in Europe. Iceland's capital and largest city is Reykjavík, which (along with its s ...
, a pudding called ''
ábrystir
Ábrystir () is a type of colostrum pudding consumed in Iceland. It is made from cow's or sheep's milk and has a rich and thick texture similar to that of crème caramel. Ábrystir can be eaten hot, lukewarm, or cold, and it is common to add sugar ...
'' is made out of colostrum milk. A similar Finnish version is called
uunijuusto
Uunijuusto is a Finnish dish made from cow's colostrum, the first milk of a calved cow, by adding a pinch of salt (some 0.5 grams per a litre of milk) and by baking the milk in an oven (30 minutes in 150 degrees Celsius, and for a few moments in ...
(oven cheese). In England colostrum milk, or beestings as it is called locally, was traditionally used for puddings. In India
kharvas Kharvas is an Indian milk pudding made from cow or buffalo colostrum
Colostrum, also known as beestings or first milk, is the first form of milk produced by the mammary glands of mammals (including humans) immediately following delivery of the ne ...
is a dessert made out of colostrum milk from buffaloes.
In Norwegian and Danish dialects, the word ''kalvedans'' sometimes refers to a type of jelly made by
veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
meat.
[Arkiv for/för nordisk filologi / Fjerde Bind. 1888. ]
p. 137
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See also
*
List of desserts
A dessert is typically the sweet course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly Western culture. The course usually consists of sweet foods, but may include other items. The word ...
References
{{reflist, colwidth=30em
Swedish desserts
Milk dishes