Yakut Oblast, ulus, ulus, ulus, Yakut Okrug, ulus, city Yakutsk
17,3 x 12,3
The photo shows an aged woman churning butter in a birchbark bucket using a churning rod. To make butter, fermented cream was used, which was churned with a churning rod in a birchbark bucket for 15-20 minutes. In the northern regions of Yakutia, butter was mostly eaten as khayakh (“Yakut white butter”), a thick emulsion, from which butter has not yet separated during churning. Milk (white) food predominated among the Yakuts in summer. Abstract by M.V. Fedorova
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