 Strained yogurt that was boiled with water until completely solid was called "yepadz madzoun" (cooked yogurt) and it could be stored for use in winter soups.Butter was made by beating yogurt in a churn.Baboian gives several different recipes that can be prepared with yogurt ("madzoon") like barley yogurt soup, "jajek" (which she calls Easter Spinach Salad) and sauce served with koftas.