Source

Margarit Brutyan, "Armenian folk music", Yerevan, 1983 (arm).

The butter churn, also called a churning tub, is used to convert yogurt or sour cream into butter by agitation of the product. This process creates butter globules and buttermilk. Young maidens and women did all of the churning, while the process of draining the buttermilk (tan) and squeezing off the butter to eliminate excess liquid was performed by older and more experienced women.