Ingredients and Equipment (about 90 g)

Yotsuba Pure Fresh Cream 200 ml
Salt 1 g
A PET Plastic Bottle (350 ml to 500 ml)
A wooden spatula
Scissors

【Important】

1. Please chill the cream to a temperature of 5 – 10 Celsius degree.
2. Please carefully wash and sterilize all equipment prior to use.
3. Handmade butter cannot be stored for long periods. Please store in the refrigerator and consume within about two to three days.
4. Some cream products which are described as ‘Food made primarily from milk or similar ingredients’ on their labels may not successfully turn into butter due to additives and mechanical processing.
   Please be certain to check the label, and select a product classified as ‘Cream (Milk Product)’.

＜Method＞

1. Place chilled cream into the PET bottle, fasten the cap, and shake violently.
2. Continue shaking after the cream becomes whipped and solidifies, until the cream splits into a lump of solidified milk fat and a white liquid (buttermilk).
   Pour off the liquid through the spout of the PET bottle.
   The liquid (buttermilk) taken out here can be used for cooking as an alternative to skim milk.
3. Use the scissors to cut the PET bottle in half near the middle, and transfer the solidified milk fat onto a plate or tray. Knead the milk fat with a wooden spatula to expel any excess moisture.
   Please be cautious of the scissors and cut edge of the PET bottle. Take care not to cut your hands or fingers.
4. Finally, add the salt, and knead the butter until smooth.
   To make unsalted butter, omit the salt, and knead until smooth.