The Angarians' food was quite diverse, but unpretentious and without unnecessary culinary inventions. Dairy products were widely used, and although milk in its pure form was consumed less, there was a lot of yogurt, cottage cheese, sour cream. The butter was churned on homemade churns, was distinguished by high taste qualities and had a unique aroma.

A churn is a device for making butter from slightly sour milk, cream or sour cream by mechanical action on the processed product (churning).

A tall narrow wooden vessel with a plug-in bottom and a lid with a hole for whorling. The churn is made of wooden planks fastened with metal hoops in three places. The bottom is round, the edges are filled with tar. The round wooden lid fits tightly into the churn, the edges of the lid are slightly larger than the diameter of the top of the churn. A hole is drilled in the lid, into which a whorl is inserted, consisting of a stick and a round wooden plate with holes for beating butter.The Angarians' food was quite diverse, but unpretentious and without unnecessary culinary inventions. Dairy products were widely used, and although milk in its pure form was consumed less, there was a lot of yogurt, cottage cheese, sour cream. The butter was churned on homemade churns, was distinguished by high taste qualities and had a unique aroma.

A churn is a device for making butter from slightly sour milk, cream or sour cream by mechanical action on the processed product (churning).

A tall narrow wooden vessel with a plug-in bottom and a lid with a hole for whorling. The churn is made of wooden planks fastened with metal hoops in three places. The bottom is round, the edges are filled with tar. The round wooden lid fits tightly into the churn, the edges of the lid are slightly larger than the diameter of the top of the churn. A hole is drilled in the lid, into which a whorl is inserted, consisting of a stick and a round wooden plate with holes for beating butter.