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Fermented milk from Lithuania, Samogitia
Žemaitiškas kastinys is a stiff, spreadable dairy food made from sour cream, a little sour milk and butter. The cream mix is warmed to 25–30 °C and stirred into softened butter an eighth at a time, always in one direction, so the buttermilk never separates. It is a cultured-cream spread, not a cheese; the souring happens in the cream before it is made. Salt is 1–1.5 % (Publication of an application for a TSG 2011). Lactic flora of the sour cream and sour milk does most of the fermenting.
| Temperature | 25–30 °CSet[tsg2013] | Warm the cream mix and soften the butter |
|---|---|---|
| Salt | 1–1.5 %Set[tsg2013] | Salt and season |
| 80–83 kg per 100 kg of product | Sour cream, 25–30 % fat[tsg2013] |
| 6–7 kg per 100 kg | Butter, at least 82 % fat[tsg2013] |
| 5–5.5 kg per 100 kg | Sour milk, 2.5–4 % fat[tsg2013] |
| 1–1.5 kg per 100 kg | Salt[tsg2013] |
| 0.1–0.15 kg per 100 kg | Herbs and spices (black pepper, allspice, caraway, dill, mint, or a mix) · Optional[tsg2013] |
| 1–2 kg per 100 kg | Garlic or onion, chopped · Optional[tsg2013] |
| Starter | none added; the sour cream and sour milk are already soured |
What changes: Starting material: sour cream, sour milk and butter, weighed to the recipe
Output: sour cream, sour milk, butter, salt and seasonings, weighed to the recipe.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Other kastinys are beaten, may use kefir or only sour milk, and get all the cream at once. Žemaitiškas kastinys is stirred slowly in one direction, an eighth of the cream at a time at 25–30 °C, so the buttermilk never separates.
Keep it cold; it is cooled to 6 °C after packing, and a commercial pack is labelled for storage at 0–6 °C.
Every number is labelled with how it is known. How this atlas is made
It was described in Polish-language writing of 1846 and 1869, and in Lithuanian recipe books of 1927, 1935 and 1983. Accounts kept by the National Museum of Lithuania describe stirring cream and butter in a warmed clay bowl with a wooden spoon, always the same way.
