kasevõi

Kasevõi is a traditional Estonian spread made from birch sap. It is typically produced in the spring when birch trees are tapped for their sap. The process involves concentrating the birch sap, often through evaporation, to create a thicker, sweeter syrup. This syrup is then churned or mixed with butter, or sometimes cream, to achieve a spreadable consistency. The resulting product has a unique, slightly woody and sweet flavor profile, distinct from traditional dairy butter.

The production of kasevõi is a seasonal activity, directly linked to the availability of birch sap. Historically, it was a way to preserve the valuable nutrients and flavor of birch sap for later use. While not as widely produced as dairy butter, kasevõi holds a special place in Estonian culinary traditions and is sometimes seen as a delicacy. It can be enjoyed on bread, toast, or used in certain baking recipes where its distinctive taste can add a unique dimension. The exact proportions of birch sap concentrate and butter can vary, leading to slight differences in flavor and texture depending on the maker.