What is creamed honey

This naturally conjures up thoughts of a thick, creamy consistency, and of the type of process that is likely to be involved, but the reality is far different! Honey will naturally crystallize with age; this occurs when the sugars harden and the honey thickens as a result.

This process is completely normal and does not mean that the honey has gone off or spoilt as some people may think. The easiest way to reconstitute the honey back to its original pouring consistency is to place the jar of honey in some warm water. Turn the mixer off and cover it with a clean kitchen towel. Let the honey rest for a couple of hours and then mix again for 20 minutes.

I like to do this three or four times before jarring the honey. Once the creamed honey is made, put it in a clean, dry jar for storing.

I like to use short wide mouth canning jars. Put in the refrigerator for at least two weeks. Regardless of how you make the homemade creamed honey, you run the risk of it separating over time, especially if your home is warm. Because of this I like to store creamed honey in the refrigerator.

If the creamed honey separates, the creamy white whipped honey will rise to the top. You can either stir it in or mix it in the mixer again. Since creamed honey is just raw honey that has crystalized, it does not go bad and can be stored in the refrigerator or at room temperature for years. If that happens you can always use the fermenting honey to make mead or fermented honey and garlic.

Creamed honey also makes a really great gift in a jar. Add a pretty label and maybe even a jar of homemade baking mix. Tried this recipe? We always appreciate your feedback. You can also save the recipe for later by pinning it or clicking on the heart in the lower right hand corner. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This is unequaled anywhere in the World and is a point worth noting by countries looking to increase their own honey consumption.

Airborne has many years experience producing creamed honey and was one of the early pioneers of this process. Today with exacting honey selection and controlled production techniques, Airborne produces some of the best creamed honey available anywhere.

A useful tip! Sometimes when you buy creamed honey, it is too hard to use easily. Honey jar by honey jar and so came this creamy goodness. Creamed honey , also called whipped honey , spun honey , churned honey. My dad made it a couple of days ago and my favorite breakfast was born.

Well, actually bees made it, but dad creamed it. The procedure is quite simple and you can try it at home. You will want to mix it a few more times intervals.

The more you mix it, the creamier and more stable it becomes. Its color becomes pale almost white and texture creamy. It has smooth spreadable consistency, which is very convenient if you like to eat your honey with a spoon and it also makes a great spread on home made bread, on top of butter, sprinkled with some cinnamon… Hello, my favorite breakfast.

You will want to whip it until all the tiny crystals disappear. Keep it in jars at room temperature. Remove, and blend again. Add more liquid honey if needed. When the honey has an almost whipped cream consistency, it is done. Enjoy with toast or on pancakes 3. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.

You need RAW honey to get crystallized honey. Make sure to ask the beekeeper if it is truly raw… it has not been heated or toyed with they did not put anything in it , just filtered. Store bought honey is heated to such an extent that it kills all the enzymes the beneficial factor of honey Its also cannot be crystallized because at that point the honey is artificial. Once you buy raw honey, just stick it in the fridge and overtime it should crystallize from the cold.

Where does my source come from? My family has a beekeeping business. We have over hives all over central Florida from frostproof to Miami. We make our living off of beekeeping. If so where? It is more beneficial to buy local products. The only correction I would make is that you strain your honey not filter it. Filtering is when they heat it and truly remove all the good stuff. Straining is usually done with no heating and the honey still contains pollen, propolis, honeycomb and live enzymes.

Another beekeeper: From a small business beekeeper, all good advice except that raw honey is not filtered either. It can be passed through sieves to remove large particles. Filtering removes pollen and the end product is no longer raw honey.

You have a honey farm??!! Lucky girl! When my honey crystallises, I nuke it in the microwave to turn it back into liquid. I have been told that if you nuke honey in a microwave it will kill off some of the benefiting properties.

Try putting the honey in a pan of warm water, it will take a little longer but it works very well. Microwaving honey definitely alters it! Not recommended. Place in a water bath but keep the heat low to medium, not too hot. When honey crystallizes you should NEVER put it in the microwave it kills the enzymes and loses all the beneficial properties to it, it no longer can cure allergies..

When raw honey crystallizes and you want to put it back into the liquid state; treat it like a baby bottle, just put a pot full of water on the stove and heat the water till its warm not hot, but warm then put the bottle with the crystallized honey in the water and check on it every once in a while so the water is not too hot.

You can tell the honey is no longer crystallized when the airbubble in the water can shoot up to the top in seconds when you turn the bottle over.

So I had to look it up to make sure nut you can microwave honey with out killing enzymes, you just need to keep the temp below They recommend running it on low and stirring ever thirty seconds. We also heat honey to turn it back into liquid state, but this is another great way to use it, my personal favorite :.

I have to try this! We get raw honey from a relative and my husband loves anything with honey, so this is a must. Can I use my vitamix to make this? Also, do we need to let the honey rest between mixing cycles? This is such an awesome recipe! Nice, simple and incredibly original. The creamed honey I bought has been left at room temperature but is too hard to spread on toast.

Can I microwave it or heat it in warm water without killing off the beneficial stuff in the honey? Another question, can I use a beater or a hand blender for the process?

Thank you so much for your answer. Creamed honey sounds like a great way to make my all natural facial mask.

I just happened upon some local creamed honey at the farmers market this weekend and gave it a try this morning. How have I never heard of this stuff before! It is absolutely wonderful! It will now be a staple in my pantry. The only problem is I could easily eat way too much;. Can this be used in recipes that call for honey or does the texture change require some more thought? Very interesting! Can you add other ingredients, such as cinnamon or vanilla extract, or will it affect the final product?

This is Wonderful to know and sounds absolutely delicious since I like anything creamy. Im gonna put my honey in the fridge right now and get it crystallized so that I can make this.

Thank You. We cream or cystrallize our honey every year for 2 reasons.