What To Do With Creamed Honey

Well creamed honey is a process where we force the liquid honey to crystallize prematurely in a controlled environment. If you would like to help this process of softening up the honey you.

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So I will keep a pound of last years creamed honey and start 10 11 with the starter lb of this years batch.

What to do with creamed honey. Its also what makes it such a great tasting honey. In 2-3 weeks I start 110 121 with the starter and can keep going. Goldenrod honey has an even higher chance of crystallizing because it has a higher sugar content than most other types of honey.

Creamed honeys natural tendency is to turn to liquid over time and the higher the temperature the quicker this happens. So I did a little digging and it seems what most people do with honey that is beginning to crystallize is they make creamed honey. It takes a week to go from the liquid state to the creamed state and the finished product is pure honey that is creamy and smooth but you dont have the mess and drips that comes with the liquid honey.

If the tub is being stored in a cooler area of the house like your pantry it will not soften up as quickly. Creamed Honey is the perfect honey because of its naturally solid state. So I would suggest on finding a good creamed honey for a starter.

Creamed honey also called whipped honey is a honey that has deliberately gone through the crystallization process. Our intention of letting the product sit in a cold room is to give it a longer shelf life. And whether you like it in its original natural taste or is you.

Despite Creamed Honeys popularity the 1 question we still get asked by our customers is What do I do with Creamed Honey. Theres no drip its easy to spread and it comes in a variety of flavors. Cardamom creamed clover honey on sliced pears Cinnamon creamed Sourwood on sliced apples Creamed Sourwood honey on sharp cheddar cheese with your favorite wine Orange creamed Clover honey on hot sweet potatoes AND of course Creamed honey is a wonder nutritious alternative to butter and syrup on French toast or pancakes.

You only have to do this once unless you ruin a batch and can make creamed honey for the rest of your life with a starter from last years batch.

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