The butter preparation process, Adyghe style, started in the evening. Milk was boiled and left to stand overnight. The next morning, the settled cream was put into the churn and beaten with a dasher while morning milk, still hot, was being gradually mixed in. 

The Circassians added butter to numerous dishes of the national cuisine. It was served for cakes and polenta (mamalyga), put into tea, mixed with honey and nuts. The so-called spring butter churned from cow milk in May was considered the best and most delicious.

Butter-churns, along with other household items and kitchenware, were made of wood. Circassia was rich in forests, therefore woodwork became one of the first crafts mastered by the Adyghes. Typically, to create different articles, Adyghe craftsmen worked with mahogany, oakwood, hazelwood, pearwood, harewood, and boxwood. In the traditional Adyghe house, plates and spoons, dishes and trays, rolling pins and soup ladles, along with all kinds of scoops, washtubs and mortars were wooden. Carved wooden folders were used to keep drawings in; home-made cheese was prepared in wicker baskets; special wooden planks with notches were used by seamstresses to wind on galloons, fragments of gold or silver lace.