Menavõi

Menavõi is a traditional Estonian dairy product, a type of fermented butter. It is made by churning cream that has been allowed to ferment, typically with the addition of a starter culture. This fermentation process gives menavõi a distinct tangy flavor and a slightly softer texture compared to sweet cream butter. Historically, menavõi was a common staple in Estonian households, often made at home using cream that naturally soured. The production method involved letting the cream ripen for a period before churning it into butter.

The characteristic sour taste is a key feature of menavõi. This acidity develops as lactic acid bacteria convert lactose into lactic acid during the fermentation. The flavor can range from mildly tangy to quite sour, depending on the duration and conditions of the fermentation. It is often described as having a richer, more complex taste than standard butter. Menavõi was used in a variety of culinary applications in Estonia, from spreading on bread to incorporating into savory dishes and baked goods. Its versatility and unique flavor made it a valued ingredient in traditional Estonian cuisine. While less common today due to the widespread availability of commercially produced butter, menavõi is still appreciated by those who seek out traditional food products and flavors. Its production represents an older method of food preservation and preparation, highlighting the resourcefulness of historical Estonian culinary practices.