All categories
Featured selections
Trade Assurance
Buyer Central
Help Center
Get the app
Become a supplier
(123 products available)
The Northern Island of Japan, Hokkaido, is known for its pure milk, due to its geographical conditions. The products made from this milk are known for their creamy texture and rich taste. Hokkaido milk is strongly reputed to have a higher nutritional value than ordinary milk due to its greater fat and protein concentration. Below are some popular products made from this rich milk.
This is an all-natural, nutrient-packed ingredient that is used in many things. Hokkaido milk is famous for its rich and creamy texture in beverages like lattes. It is also used in baby formula and assumed to contain higher nutrients such as calcium, potassium, proteins, and vitamins than regular milk.
Not every yogurt offers the distinct thick and creamy texture that Hokkaido yogurt does. What makes this product stand out is the rich in taste, full-bodied flavor, especially the plain unsweetened variety. Those who prefer the tart sweetness of fermented dairy will enjoy Hokkaido yogurt.
This uses the distinct rich, creamy taste of butter that comes from the heavy milk of Hokkaido. Many customers adore the taste and quality of this unsalted variety, which is a favorite among bakers and chefs worldwide. Hokkaido butter produces exceptionally tender and flavorful baked goods when used in cooking or spreading on bread.
Both fresh and aged varieties are available, and this milk can be used to make naturally soft cheese like ricotta and cream cheese. With its high fat and protein concentrations, it is also suitable for firmer cheeses like cheddar, gouda, and gruyere. Other options include blue cheese and mozzarella pizza topping Hokkaido cheese.
With about 14% milk solids and 10% butter fat, the ice cream made from Hokkaido milk is gloriously rich and creamy. This creates a smooth texture that delivers pure, unadulterated flavor without being overly sweet. Some brands offer a plain variety that contains only the milk, but others infuse options like vanilla, chocolate, and fruit swirls are available.
Hokkaido milk can be used regularly to make healthier options. Buyers can get this milk taste without the richness of gourmet because multiple variations are offered. Below are some popular drinks and cuisines from Hokkaido milk.
Great coffee needs milk with a strong personality to hold the fort, and Hokkaido milk does just that. It combines well with bold espresso to create decadent drinks like lattes and cappuccinos with smooth, creamy flavors. Its richness also makes it ideal for Hokkaido milk smoothies that balance the bitterness of coffee, resulting in perfectly rounded flavored drinks.
Dairy lovers' favorites are the puddings, flans, custards, and other milky desserts that are all enriched with Hokkaido milk. This milk adds smoothness and creaminess that create less eggy custards that present a lighter taste. The Hokkaido milk center pudding is a popular creamy dessert with a silky texture and subtle sweetness.
Pure, rich, and creamy Hokkaido milk can elevate the simplest Hokkaido milk soup by adding depth and richness. In other countries, milk-based soups other than the famous Hokkaido have largely been ignored, yet they are delicious. The milder flavors of the veggies are intensified by the creaminess of the milk, which also delivers a silky richness to every spoonful.
From pasta to proteins, Hokkaido milk can be employed in making luxuriously creamy sauces. Be it an alfredo-style pasta or a simple creamy chicken sauce, Hokkaido milk sauces tend to cling nicely to the food, making every bite delicious. They can be more decadent compared to using stock or broth since these sauces deliver richness without being overly heavy.
Sweet, barely acidic Hokkaido milk makes it easier to develop a range of cheeses that can elevate cheese boards. Hard Hokkaido cheese can be shaved onto salads or eaten as a snack, while soft varieties can spread onto crackers or bread. Another versatile Hokkaido favorite is cream cheese, which can be eaten fresh, baked, or with a savory filling.
With a higher concentration of milk fat, Hokkaido milk can produce richer butter and thicker cream that can benefit bakers. From cakes to croissants, brioche doughs, milky splashes can enhance the texture and flavor of pastries. Whipped Hokkaido milk cream can also be used to frost cakes or piped onto desserts for a richer and creamier treat.
The region's particular climate, environment, and farming practices contribute to the high quality of Hokkaido milk. Less air pollution, wide grassland for cows, and the cold climate lead to thick milk ideal for flavorful dairy products. Organic farming is also encouraged in Hokkaido due to its pristine natural surroundings.
Some people are more lactose intolerant than others, but Hokkaido milk can solve the problem for mild lactose intolerance. It contains lesser lactose levels, making it easier for those who find it hard to digest lactose to consume this milk.
The nutrient-rich water that nourishes the grass the cows eat is bubbly with minerals, which means Hokkaido milk contains more of them. Calcium, magnesium, and potassium in this milk support stronger bones and good heart health. The cold climate of Hokkaido helps the cows to graze on grass all year round, resulting in grass-fed cows.
Hokkaido milk contains greater omega-3 fatty acids due to the grass-fed cows than ordinary milk for higher cholesterol control and heart health. Omega 3s are also good for brain functions and lowering inflammation in the body.
With the organic practices that most farmers observe, Hokkaido milk is produced with minimal carbon footprints, which guarantees fresher dairy. In addition, this milk contains no added chemicals or artificial growth hormones to ensure it is pure and natural for the consumers.
For every user of this milk, the storage solution must maintain its freshness to fully enjoy its benefits. Milk, yogurt, cheese, or any other milk product should always be kept in the refrigerator at 1-4°C/34-39°F to prevent spoilage by bacteria. Hokkaido milk can stay fresh for up to a week past the sale-by date if stored properly.
This milk should be stored in its original opaque container to protect it from light exposure, which can cause it to lose vitamin A and riboflavin, not to mention spoilage. If the container is not opaque, it should be transferred to a glass or other non-plastic opaque container. Containers should also be airtight to prevent milk from absorbing other food smells so it can retain its natural smell.
Fresh milk products like yogurt and cream should be consumed first before older products like cheese because they have shorter shelf lives. Always keep dairy on bottom shelves of the refrigerator where temperatures are more stable rather than door compartments that are susceptible to heat exposure.
Freezing is not recommended for most milk products since the texture changes. Whipped cream and some types of cheese can be frozen without affecting their textures. When freezing dairy, first transfer it to an airtight container safe for the freezer and clearly label with the date.
Thaw cheese, letting it slowly return to refrigerator temperature rather than leaving it at room temperature. Regardless of storage method, dairy should be consumed within 1-2 days once it thaws to ensure optimal quality.
A1: Hokkaido milk is noted for its pure taste, creaminess, and sweetness based on its farming practices and environment. It tastes richer and a bit more buttery than ordinary milk due to greater fat and protein concentrations. The flavor tends to be less processed, fresh and cleaner, with a slightly sweet and creamy taste.
A2: No, Hokkaido milk is not lactose-free. However, it contains slightly lesser lactose than ordinary milk, making it easier for people with lactose intolerance to digest. They should consult their doctor before trying this milk.
A3: Hokkaido milk is famous for its richness, creaminess, and pure taste, a result of the island's specific farming practices and climate. People love the sweet, less processed flavor of this luxurious, nutrient-rich milk. Both locals and visitors enjoy the renowned quality of the milk and the numerous products crafted from it, like soft serve and milk bread.
A4: Hokkaido milk differs from normal milk in flavor, creaminess, sweetness, and quality. Due to the grass-fed cows and the cold climate, Hokkaido milk has greater fat and protein concentrations. It tastes richer, sweeter, and less processed than ordinary milk because of its fresh environment, resulting in purer, creamier milk.
A5: Hokkaido milk is specially known for its rich, creamy texture and sweet flavor than ordinary milk because of its greater fat and protein content. The cold climate and grass-fed cows on Hokkaido Island contribute to the milk's iconic quality. Both locals and visitors enjoy the renowned creaminess of the milk and the various products made from it, like soft serve ice cream and milk bread.
