Around late October/early November, I started to notice that price of butter in my rural Japanese mountain town was rising. Before I knew it, the Hokkaido butter, generally the cheapest, had nearly doubled in price from about 230 yen per 200 g pack ($3USD for 7 oz) to 419 yen per pack ($5.40USD). In addition, the shelves were generally on the bare side.
But as I was about to buy expensive butter, I spotted some whipping cream that was half-off and decided that I might as well make my own butter.
See the results after the jump.