How to make Creamed Honey
Liquid honey when it cools will naturally granulate and form crystals. This makes the honey go firm and hard to spread and feel and taste grainy when eaten. Creamed honey is the process of controlling the granulation which if done correctly results in smaller sugar crystals forming. The smaller the sugar crystals, the better the creamed honey and the more smooth and creamy to taste.
To cream liquid honey, is as simple as adding a small amount of good quality creamed honey as a starter. Your final product will take on the characteristics of the starter while retaining the flavour of your liquid honey, so start with a creamed honey you like. It can be any brand of store bought creamed honey or something you already have in the pantry.
To begin, the liquid honey should be freshly extracted or re-warmed to be sure it is completely liquefied. If you need to re-warm, put the honey container in a bowl of warm to hot water. Don't put into boiling water or microwave as this will overheat and "burn" your honey giving it a darker and bitter taste. With the honey at room temperature, blend in the starter at a ratio of about 10 parts liquid honey to 1 part starter. The amounts don't have to be specific, a good size teaspoon to a jar and a jar to a bucket is about right. Thoroughly mix until the starter is evenly distributed, but take care not to mix in air.
Let this set overnight to allow any small amounts of air to rise to the surface. The following day decant into smaller containers or jars if required. Once the mixture is in your containers, store in a cool place, ideally 14°C, until the honey has creamed. If it is too warm the honey will not cream properly. You can give it a stir every couple of days if it looks like it is not creaming evenly. Honey is fully creamed when all the liquid had changed to an opaque and lighter colour. It will be firm but still spreadable.
Liquid honey when it cools will naturally granulate and form crystals. This makes the honey go firm and hard to spread and feel and taste grainy when eaten. Creamed honey is the process of controlling the granulation which if done correctly results in smaller sugar crystals forming. The smaller the sugar crystals, the better the creamed honey and the more smooth and creamy to taste.
To cream liquid honey, is as simple as adding a small amount of good quality creamed honey as a starter. Your final product will take on the characteristics of the starter while retaining the flavour of your liquid honey, so start with a creamed honey you like. It can be any brand of store bought creamed honey or something you already have in the pantry.
To begin, the liquid honey should be freshly extracted or re-warmed to be sure it is completely liquefied. If you need to re-warm, put the honey container in a bowl of warm to hot water. Don't put into boiling water or microwave as this will overheat and "burn" your honey giving it a darker and bitter taste. With the honey at room temperature, blend in the starter at a ratio of about 10 parts liquid honey to 1 part starter. The amounts don't have to be specific, a good size teaspoon to a jar and a jar to a bucket is about right. Thoroughly mix until the starter is evenly distributed, but take care not to mix in air.
Let this set overnight to allow any small amounts of air to rise to the surface. The following day decant into smaller containers or jars if required. Once the mixture is in your containers, store in a cool place, ideally 14°C, until the honey has creamed. If it is too warm the honey will not cream properly. You can give it a stir every couple of days if it looks like it is not creaming evenly. Honey is fully creamed when all the liquid had changed to an opaque and lighter colour. It will be firm but still spreadable.