köögivõi

Köögivõi is the Estonian term for butter, a dairy product made by churning fresh or fermented cream or milk. It is a common ingredient in Estonian cuisine and is used in a wide variety of dishes, both sweet and savory.

The production of köögivõi involves separating the fat from the liquid in cream. This is typically done through mechanical churning. The resulting butter is then washed and kneaded to remove any remaining buttermilk and to achieve a consistent texture. Traditionally, köögivõi was made at home, but it is now primarily produced industrially.

In Estonia, köögivõi is a staple in most households and is used extensively in cooking and baking. It is often spread on bread, used to sauté vegetables and meats, and incorporated into cakes, cookies, and pastries. The quality and flavor of köögivõi can vary depending on the fat content and the specific production methods. Unsalted and salted varieties are both common.

Beyond its culinary uses, butter has also historically played a role in Estonian folk traditions, though these are less prevalent today. The term "köögivõi" itself simply translates to "kitchen butter," emphasizing its everyday utility in the home. It remains an essential component of the Estonian diet.