Toiduvõiga

Toiduvõiga, often translated as "food butter" or "table butter," is a common dairy product widely consumed in Estonia and other Baltic countries. It is primarily made from churned cream, a process that separates the butterfat from the buttermilk. The resulting product is a semi-solid emulsion of butterfat, water, and milk solids.

Historically, toiduvõiga has been a staple in Estonian cuisine, used both as a spread and as an ingredient in cooking and baking. Its versatility makes it suitable for everything from a simple topping for rye bread to a key component in traditional cakes and pastries. The fat content of toiduvõiga typically ranges from 80% to 82%, with a small percentage of water and milk solids. It is often unsalted, though salted versions are also available.

The production of toiduvõiga follows similar methods to butter production elsewhere in the world, involving the agitation of cream until the fat globules aggregate. The quality and flavor of toiduvõiga can vary depending on the quality of the milk, the breed of cow, and the specific processing methods used by different dairies. It is a significant source of fat and calories in the diet and is valued for its rich flavor and creamy texture.