Simple recipe for "handmade butter" using fresh cream

Is there any fresh cream left over halfway when you use it to make sweets? Then let's make handmade butter! It's super easy because you just put it in a container and shake it.

● Materials

Click here for what to prepare. I refer to the recipe of Takanashi Milk Products.

Takanashi Hokkaido Pure Fresh Cream 47 (or 42) Appropriate amount

Use high-fat cream with a milk fat content of 42% or more. Butter cannot be made if the type is not "cream" or if it is vegetable fat.


In addition, prepare a container with a lid such as an empty bottle.

● How to make

Add fresh cream to less than one-third the capacity of the container, close the lid tightly and shake vigorously up and down.




In a few minutes, you won't be able to say anything, and the contents will be whipped and solidified. The response is also getting heavier.

If you shake it for a while, the response will become lighter again and the contents will become smoother. Moisture (buttermilk) will come out at this timing, so open the lid and stir with chopsticks to get the water out into the cup.





Repeat this 3 times.

Complete when the solid yellow butter remains in the container! Let's eat that day.

● What is the taste?

When I apply it to toast and eat it ... it's delicious !




It has a slight milk flavor, but it is a decent butter. It has a fluffy mouthfeel, a smooth richness and an elegant taste, just like whipped butter. It is best to put it on the baked bread and spread the melted part.


The buttermilk that was separated and put out in a cup seems to be nutritious, so I drank it.


Yeah, this is milk. A little refreshing milk. It's delicious so don't throw it away.

If the cream is warmed by body temperature, it may not become butter, so the trick is to cool the container when the temperature is high. Shake the fresh cream left over halfway and make it into butter!