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Fermented milk from Lithuania, Samogitia
Žemaitiškas kastinys is a traditional Lithuanian product of sour cream, a little sour milk and butter that ends as a stiff cream. The cream mix is warmed to 25–30 °C and stirred into softened butter an eighth at a time, always in one direction, without the buttermilk separating. The specification describes no souring step; the cream and milk are already soured when they go in.
| Sour cream, 25–30 % fat80–83 kg per 100 kg of product | [tsg2013] |
| Butter, at least 82 % fat6–7 kg per 100 kg | [tsg2013] |
| Sour milk, 2.5–4 % fat5–5.5 kg per 100 kg | [tsg2013] |
| Salt1–1.5 kg per 100 kg | [tsg2013] |
| Herbs and spices (black pepper, allspice, caraway, dill, mint, or a mix)0.1–0.15 kg per 100 kg | Optional[tsg2013] |
| Garlic or onion, chopped1–2 kg per 100 kg | Optional[tsg2013] |
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
Žemaitiškas kastinys is a traditional Lithuanian product of sour cream, a little sour milk and butter that ends as a stiff cream. The cream mix is warmed to 25–30 °C and stirred into softened butter an eighth at a time, always in one direction, without the buttermilk separating. The specification describes no souring step; the cream and milk are already soured when they go in. Salt is 1–1.5 % (Publication of an application for a TSG 2011).
| Temperature | 25–30 °CSet[tsg2013] | Warm the cream mix and soften the butter |
|---|---|---|
| Salt | 1–1.5 %Set[tsg2013] | Salt and season |
Other kastinys are beaten, may use kefir or only sour milk, and get the cream in three or four goes or all 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
The TSG application says the product was described in mid-19th-century academic publications (Jucewicz, Vilnius, 1846; Potocki, Poznań, 1869), and names it in recipe books of 1927, 1935 and 1983. It also cites accounts kept by the National Museum of Lithuania that describe stirring cream and butter in a heated clay bowl with a wooden spoon, always the same way.
