This stunning terracotta butter churn originates from the mountains near the historic city of Konya, Turkiye. Traditionally, it was utilized for churning butter from yogurt. Ancient pottery findings indicate that these pots were used for milk storage, with yogurt serving as a means to preserve milk due to its natural acidity that hinders the growth of harmful bacteria. Typically the top was covered with a piece of leather and the side opening was sealed with fabric. When the yogurt was agitated after a 5-6 hour process, the butter would surface. The butter derived from fresh yogurt, was known as ‘yayik butter’ and has been a longstanding tradition in Turkiye for many centuries.