creamed honey
So what really is creamed honey and how do you make the stuff?  Generally over time honey has a tendency to crystalize, which causes the honey to granulate and become hard.  If honey is allowed to crystalize naturally (cool conditions will generally accelerate the crystallization process) the granules will usually become quite large and not very appealing as a food.  Crystalized honey granules will vary in size depending on the dextrose (glucose) and levulose (fructose) ratios in honey.  High dextrose to levulose ratios result in rapid crystallization with fine granules and high levulose to dextrose ratios result in slower crystallization and large granules.

Creaming honey is a way of controlling the natural crystallization process in order to obtain a delicious smooth buttery type spread that has a very long shelf life.  First you will need some granulated honey for your starter and you will need regular honey which you will transform into your creamed honey.   Generally the ratio of honey to starter is 4 parts honey to 1 part starter.

Making your starter is done by mixing your granulated (crystallized) honey in a bowl with a large wooden spoon or other mixing implement.  Continue stirring the hard honey until it becomes smooth and creamy.  You will now notice that all of the granulated crystals are very fine.  By continuing to stir the mixture you will have a smoother creamier spread.  OK lets assume that you have prepped 1 quart of starter that you will be adding to 1 gallon of liquid honey.  Thoroughly mix the starter into the honey until the mixture looks uniform in color, continue mixing for another 2 to 3 minutes.  Now place the mixed honey out of the sun and in a cool location (approximately 55 to 60 degrees Fahrenheit) for about 5 days.  During this time the mixture should be thoroughly stirred on alternate days.

After achieving a uniform color and consistency,  fine crystallization has taken place, now  take the pourable creamed honey and fill your pint or quart jars and store in a cool location until used.

NOTE:  If  in the future you want to make additional creamed honey,  make sure  to keep some of the creamed honey that you have just made as a starter for more creamed honey otherwise

otherwise you will have to make a new starter.


Using a Mexican “molino” to cream honey

Almost Done!






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