A type of honey that has been processed in a special way is creamed honey.The reason you do this is to promote the formation of small sugar crystals and prevent large ones, and this ensures the honey will remain creamy and easy to spread.Creamed honey can be used in drinks and baking, but also as a spread on toast, crackers, and other treats.
Step 1: Use honey that has already been creamed.
Adding seed honey to liquid honey is the process of making creamed honey.Fresh liquid honey has more crystallization when seed honey is present.honey that has already been creamed is one of the seed types you can use.Creamed honey can be found in many grocery stores and health food stores.Creamed honey can be labeled whipped, spun, or set.
Step 2: Chunks of honey powder can be used.
The hardened sugar from liquid honey can be used to make creamed honey.You can collect unprocessed honey and use it as seed honey.You can get the honey from an old jar.You can grind the crystals into a fine powder by pureeing them in a food processor.You will get more small crystals in your new batches of creamed honey if you break down the large crystals.You can grind the honey with a mortar and pestle.
Step 3: You can make your own honey crystals.
If you don't have creamed honey or an old jar of liquid honey on hand, you can make your own crystals with a jar that has not been sieved or Pasteurized.The jar of honey has a lid.The jar should be placed in the fridge.The fridge should be kept at 58 F (14 C) or lower.The sugar in the honey will gradually crystalize over the next few days.Once you have enough for a seed, collect the hardened crystals.If you want to make a fine powder out of the honey, process it in a food processor, or with a mortar and pestle.
Step 4: Pick out your ingredients.
There are two main types of honey on the market.The pasteurization process can be done on your own by heating the honey before adding the seed.A medium saucepan with a lid, rubber spatula or wooden spoon, candy thermometer, sterilized storage jar, and liquid honey and seed honey are all required to make pasteurized creamed honey.
Step 5: Allow the honey to cool.
The liquid honey should be poured into the saucepan.Bring the honey to 140 F (60 C) by using the candy thermometer.Any large crystals that have already formed will be removed by heating the honey.The honey won't become smooth and spreadable if large crystals form instead of small ones.The ratios of liquid honey and seed honey should be increased to make a larger amount of creamed honey.About 10 percent of the liquid honey should be used for seed honey.
Step 6: Stir frequently.
If you want to prevent burning, stir the honey frequently.If you want to add more flavors and ingredients to the honey, you can.You can gradually add in other dried herbs.
Step 7: Take care of the honey and the bubbles.
Remove the honey from the heat when it reaches 140 F.Let it cool down to about 95 F.The bubbles will rise as the honey cools.Remove the foam from the top.
Step 8: The seed should be added.
Add in the seed honey when the honey is between 90 and 95 F.The liquid honey has been fully incorporated into the seed honey.It is important to stir gently so that you do not create more air bubbles.
Step 9: Allow the honey to rest.
Take the honey out of the saucepan and give it a rest for at least 12 hours.The seeding process will begin when more bubbles rise to the surface.The seed honey will help grow more small sugar crystals.The entire mixture will turn to creamed honey as the crystals spread.
Step 10: Skim off the bubbles.
Remove any bubbles that have risen to the surface after the honey has had time to rest.The honey should be put in a glass or plastic container.The appearance of the final product will be improved if air bubbles are removed from the honey.
Step 11: Store the honey in a cool place for a week.
The honey will stay around 57 F (14 C) for a long time.For at least five days and up to two weeks, leave the honey to liquefy.There are good places to store honey during this time.The honey should be kept in the cupboard or pantry.
Step 12: Transfer your honey to a jar.
The process of making raw, unprocessed creamed honey is similar to that of pasteurized honey.The main difference is that you don't heat the raw honey before adding it.To make the process easier, transfer the liquid honey to a wide-mouth or mason jar with a lid.It will be easier to stir the seed with this.
Step 13: The seed can be added.
The liquid honey should be poured into the creamed honey seed.When the seed is fully incorporated into the liquid honey, stir it gently for three minutes.The honey's delicate flavor can be damaged by stirring to vigorously and introducing too much air.You can add other ingredients at this point.
Step 14: The honey should be moved somewhere cool for a week.
Place the lid on the jar.Let the honey rest for a week and then transfer it to a place where it will crystalize and become creamed honey.If bubbles form in the raw honey, don't be alarmed.This is the result of a small amount of yeast.Store the honey in the pantry once it's ready.