Creamed Vs Raw Honey? Top 36 Best Answers

Creamed honey has no additional ingredients added and is a raw form of honey but with a spreadable consistency.

What is creamed honey?

Honey present in the hive is kept at a controlled temperature and environment.

Therefore, when you buy raw honey, which is high in glucose and fructose, it will start to form large sized crystals due to the temperature and environment.

To avoid the honey forming large crystals, different sellers use different techniques.

On an industrial scale, the raw honey is placed in a tank that periodically tumbles the contents.

Would you like to learn more about honey? In this post, we share the top health benefits of raw honey

What happens when the raw honey is spun in a tank? First, the natural crystallization process is disturbed. As a result, we get smaller crystals of the same size.

You end up with honey that has a smooth and almost creamy texture.

Another method of turning raw honey into creamy honey is to mix a little creamy honey into runny honey.

For example, if you have 1 kg of liquid honey, you can add 100 g of creamy honey. Once the two types of honey are added, start beating them manually or with a mixer. After 20 minutes you can get creamy honey!

What is liquid honey?

Liquid honey is a raw and unrefined form of honey that has not undergone any processing or purification. Liquid honey (raw honey) usually tends to form large crystals at low temperatures.

Many people believe that crystallized honey is not safe or healthy, and that is not true. Crystallization is a natural process and does not affect the safety or health of the honey.

As the name suggests, this honey has a liquid consistency and is the most commonly consumed.

Difference between creamy and liquid honey

As far as health and other benefits go, there is no difference between the two as both types of honey are equally healthy and beneficial.

The only difference is the texture. For example, if you’ve tried using runny honey as a spread on toast or something else, you’ll find that it can be a bit difficult to spread.

On the other hand, the creamy honey has a very smooth texture and can be used very quickly as a spread on toast or other foods.

Creamed honey is similar in texture to milk cream and looks almost solid, but it isn’t. Instead, you can think of it like jam, but once again with a less solid and more liquid consistency.

Buy creamed honey

You can buy it at a store or make it yourself at home. If you decide to make it yourself, you will need a little creamy honey to use as a seed for this process.

APF Honey pure honey from Patagonia

APF honey is unlike any other honey in the world, and that’s because it comes from beehives in Chilean Patagonia.

And it is so special because it is collected in a unique environment where native species develop in conditions of virgin soils.

APF honey is certified Non-GMO. Organic, sustainable and free from pesticides.

Honey can be stored practically anywhere and at any temperature. It is one of the few products in the world that never goes bad due to its unique chemical composition. Honey has a very low water content (usually less than 18%) and a fairly high acidity: this creates very unfavorable conditions for the growth of bacteria. If bacteria cannot grow in honey, it cannot spoil. This basically gives it an unlimited shelf life.

However, runny honey should be kept in your cupboard at room temperature as if it were kept in the refrigerator; The cooler temperature encourages and accelerates the crystallization of liquid honey. Creamed honey can be stored in the fridge if you prefer a firm texture, or at room temperature if you want your honey to be smooth and easy to spread.

Just to give you an idea of ​​honey’s shelf life, archaeologists have discovered honey jars buried with Egyptian mummies, and the honey is still edible thousands of years later! But don’t worry: the honey that Bee Maid regularly sells is a little fresher.

© Sioux Honey Association – Google image search

Want to make a homemade creamed honey with your chosen flavor? Did you know that you can easily make your own creamy honey in very simple steps? Then you need to work through this article to the end.

Creamed honey is thicker and creamier than the standard honey. It has an extra taste and feels like velvet on the tongue. There are 2 types of crystals that grow naturally in honey: a rough crystal and a smooth crystal. You can find coarse crystals growing naturally in honey that has been set for a while. And there’s a second type of crystal that’s smooth and has a smooth texture in your mouth that spreads like peanut butter without the dripping of runny honey.

At Ioway Bee Farm, we blend freeze-dried fruit so it tastes so naturally delicious. We mix it with strawberry, blackberry, raspberry, blueberry, peach, almond, cinnamon and pecan. But you can also try something you might like.

Creamed honey goes very well with cookies, toast, bread or you can add it to your flavored drink for extra flavor.

Before you start, you need to prepare the ingredients you need.

2 cups raw Ioway Bee Farm honey that is liquid and unfiltered.

3 tablespoons of crystallized honey

1-2 fresh dried fruits of your choice

1 wide mouth glass

When you think you’re ready, you need to proceed to the guide to making a creamy flavored honey.

All you have to do is add the honey to the mixing bowl. Beat on medium speed for about 1 hour or until the mixture turns white and creamy. You can add your dried fruits as soon as they become creamy.

© Popsugar – Google Image Search

Finally, store it in your favorite jar or container and set it at room temperature.

Why we love creamed honey

Did you know that creamed honey is known as the crème de la crème? Creamed honey is often sold at a premium price due to its thickness, unique taste and aroma, and nutritional benefits. Many parents enjoy creamy honey because its thickness prevents spills and messes in the kitchen; In addition, creamed honey is the perfect breakfast or snack for kids.

At Finest English Tea we specialize in high quality raw honey, whether pure or flavored. Here are a few reasons why we love creamy honey:

Creamed honey is just as nutritious as liquid honey.

Many people are surprised to hear that creamy honey is just as nutritious as runny honey. There is no difference in health benefits, quality or antibiotic value. The only difference is that creamy honey has a thick and full-bodied texture compared to runny honey. In addition, creamy honey is less messy than runny honey, making it perfect as a breakfast treat or afternoon snack for your kids.

Creamed honey comes from different beekeepers.

Delicious, rich and thick, the honey comes from a selection of organic beekeepers in the United States, Canada, South America and New Zealand. Although creamy honey sells for a higher price than runny honey, it’s worth the extra bucks! Creamed honey is incredibly thick, rich in flavor, smooth and easily spreadable; You can spread creamed honey on toast for breakfast or on apples and pears for an afternoon snack.

Creamed honey is not the same as whipped honey.

Many people think of creamed honey as whipped runny honey, like butter; However, this is just a misunderstanding. Creamed honey is crystallized, not whipped. Whipping runny honey is actually dangerous and can potentially introduce moisture and bacteria into the mixture. Whipping runny honey won’t produce the thick, rich quality of creamed honey either. In the future, be wary of recipes that call for whipped honey.

At Finest English Teas we pride ourselves on making premium quality honey and delicious teas for everyone. For more information about our honey and teas please visit finestenglishteas.com.

Have you had pure honey lying around in your pantry for years? It may have changed color or crystallized. If you’re considering throwing it away, think again. You don’t have to throw away that honey! Even if honey had sat on your shelf for 2,000 years, that honey would still be as good as the day you opened it. In short, well-stored honey will never expire or spoil, even if previously opened.

Why honey doesn’t spoil

Why does honey never go bad? Honey is antibacterial, which means you don’t have to worry about anything unusual growing in your honey. Honey also has a pH of around 3.26-4.48, which helps ward off bacteria trying to take up residence in your honey.

Store honey properly

Are there exceptions to the rule that honey never goes bad? Wondering if raw honey can go bad? The only way your honey will deteriorate is if your honey has been contaminated by moisture, so be careful never to get water in your honey pot. Granulation and crystallization can lead to increased moisture. The honey can therefore become more susceptible to spoilage from fermentation. But room temperature (between 60 and 79 degrees) is usually a safe environment to avoid fermentation. This applies to both raw and pasteurized honey. Neither will expire if properly stored.

You will definitely know when your honey is fermented – it will taste sour!

Honey can change color and texture

While honey never spoils, it can change color (from clear to cloudy) or texture (thicker and grainier) over time. That’s okay! Unless your honey is exposed to moisture and ferments (which is very obvious), it is safe to consume. Since most of the water in honey interacts with sugar, there is little “free” water for microbes to breed in.

Is Crystalized Honey Safe to Eat?

Yes! Glucose granules (aka crystallize) more easily than fructose, so the rate of granulation depends on the concentration of glucose and fructose in the plants the honey comes from. Honey can crystallize naturally as it is a mixture of glucose, fructose, sugar and water (about 18%). Over time, glucose and water will eventually separate to form crystals. To prevent crystallization from occurring sooner than it normally would, make sure honey is stored at room temperature and try to store your honey in glass jars as they are less porous than plastic. Avoid storing honey in the refrigerator as this will actually speed up the crystallization process.

Crystallization is actually a sign that your honey is raw and unpasteurized! The only reason honey is pasteurized or heated to a certain temperature is to slow down the crystallization process, but this actually takes all the good nutrients and vitamins out of your honey. So make sure you get raw honey if you want to reap all the benefits. However, whether raw or pasteurized honey, the result is the same: pure honey (unadulterated, with no added sweeteners or added glucose) does not spoil.

What is the shelf life of infused honey?

At Asheville Bee Charmer, we love to get creative with infusions, from chai-infused honey to ginger-infused honey. We recently wrote a blog post about the flavor profiles of spicy honey and how we put together our selection of spicy honeys.

Since moisture can cause honey to go bad, it is very important that chilies, peppers or herbs are completely dried as you add them to the honey jar for infusion. As long as no water is introduced into the honey, it never expires.

So get out all that honey that was hanging around in your cupboards years ago and enjoy!

Have you ever had honey in your pantry that’s “crystallized” and “gritty” to the touch? What you feel are the little granules that begin to form as honey granulates or hardens naturally. That doesn’t mean things are going badly. In fact, this is how nature preserves its finest sweetener.

Creamed honey is a type of honey that has been processed in a special way. The reason for this is to encourage the formation of small sugar crystals and prevent large ones, thereby ensuring that the honey remains creamy and spreadable. Creamed honey can be used as a sweetener in drinks and in baking, but it’s also great as a spread on toast, crackers, and other treats.

Creamy honey recipe

16 ounces (454 g) Beewell honey

1½ ounces (45 g) seed honey

1 teaspoon (2.6 g) cinnamon (optional)

1 teaspoon (5 g) herbs (optional)

1 teaspoon (5 ml) vanilla (optional)

Use already whipped honey. In the production of creamed honey, seed honey is added to liquid honey. Seed honey is already crystallized and therefore promotes crystallization in fresh liquid honey. One of the types of seeds you can use is honey, which has already been creamed.

Creamed honey can be purchased at many grocery stores, health food stores, farmers markets, and apiaries.

Creamed honey is sometimes referred to as whipped, spun, or solid honey.

Use crystallized honey powder. Another seed you can use to make creamed honey is the hardened sugar crystals from previously liquid honey. Unprocessed honey naturally crystallizes over time, and you can collect this hardened honey and pulverize it to use as seed honey.

Collect the crystallized honey from an old honey jar. Place the crystals in a blender or food processor and grind the crystals into a fine powder. This will break up the large crystals and these will encourage the growth of more small crystals in your new batch of creamed honey.

You can also grind the crystallized honey with a pestle and mortar

Make your own honey crystals. If you don’t have creamy honey handy or an old jar of crystallized liquid honey, you can make your own crystals using a jar of new honey that hasn’t been pasteurized or filtered.

Take the lid off the honey jar. Put the jar in the fridge. Reduce the refrigerator temperature to 58 F (14 C) or lower.

Over the next few days, the sugar in the honey will gradually crystallize. Collect the hardened crystals once you have enough seeds to make your creamed honey.

Process the crystalized honey in a blender, food processor, or with a pestle and mortar to turn it into a fine powder

Gather your ingredients. There are two main types of honey available on the market: raw, unfiltered honey and pasteurized honey. The pasteurization process kills pollen, spores and bacteria, and you can do this yourself by heating the honey before adding the seeds. To make pasteurized cream honey you will need:

steam boiler

Your liquid honey and seed honey

A medium-sized saucepan with a lid

A rubber spatula or wooden spoon

A candy thermometer

A sterilized storage jar with a lid

heat honey. Pour the liquid honey into the saucepan and heat over medium-high heat. Use the candy thermometer to monitor the temperature and bring the honey to 60°C.

Besides killing bacteria, heating the honey will also remove any large crystals that have already formed. If large crystals form rather than small ones, the honey will harden instead of becoming smooth and spreadable.

To make a larger amount of creamed honey, increase the ratio of liquid honey and seed honey. For the seed honey, use about 10 percent of the amount of liquid honey.

Stir frequently. Stir the honey regularly as it heats to avoid burning it. You can add other flavors and ingredients to the honey as you like while heating. You can gradually add:

Cinammon

vanilla

Dried herbs like thyme or oregano

Cool the honey and skim off the bubbles. When the honey has reached 60°C, remove it from the heat. Set aside and let cool to around 35°C. As the honey cools, bubbles will rise to the surface. Skim off the bubbles and foam on top.

Add the seed. While the honey is still between 90 and 95 F (32 and 35 C), add the seed honey. Stir gently until the seed honey is fully incorporated into the liquid honey.

It is important to stir gently to avoid creating more air bubbles

Leave the honey to rest. Put the lid on the pot and let the honey sit for at least 12 hours. During this time, more bubbles will rise to the surface and the seeding process will begin.

Over time, the small sugar crystals in seed honey will help more small crystals grow. As the crystals spread, the entire mixture turns into creamy honey.

Skim off the bubbles before bottling. Once the honey has had time to rest, skim off any bubbles that have risen to the surface. Transfer the honey to a sterilized glass or plastic container and screw on the lid.

It’s not absolutely necessary to remove the air bubbles from the honey, but it will improve the appearance of the end product.

Store the honey in a cool place for about a week. Bring the honey to an environment that stays constant at around 57 F (14 C). Allow the honey to crystallize for at least five days and up to two weeks.

I have diabetes and am wondering if I can replace sugar with honey in my diet? Response from M. Regina Castro, M.D.

In general, there is no benefit in substituting honey for sugar in a diabetes meal plan. Both honey and sugar affect your blood sugar levels.

Honey is sweeter than granulated sugar, so you can use a smaller amount of honey than sugar in some recipes. But honey actually has slightly more carbohydrates and more calories per teaspoon than granulated sugar. So any calories and carbs you cut will be minimal.

If you prefer the taste of honey, use it. However, use honey in moderation. Be sure to count the carbohydrates in honey as part of your diabetes meal plan.

With M. Regina Castro, M.D.

There is a problem with the information submitted for this request. Check/update the information highlighted below and resubmit the form. From the Mayo Clinic to your inbox Subscribe for free and stay up to date with research advances, health tips and hot topics in health such as COVID-19, as well as health management expertise. Email ErrorEmail field is required. ErrorPlease provide a valid email address. Learn more about how Mayo Clinic uses data. In order to provide you with the most relevant and helpful information and to understand what information is useful, we may combine your email and website usage information with other information we have about you. If you are a Mayo Clinic patient, this may include proprietary health information. If we combine this information with your Protected Health Information, we will treat all such information as Protected Health Information and will only use or disclose such information as described in our Privacy Practices Statement. You can unsubscribe from email communications at any time by clicking the unsubscribe link in the email. Subscribe to! Thank you for subscribing to our Housecall e-newsletter to keep you up to date with the latest health information. Sorry, there was an error with your subscription. Please try again in a few minutes. Try it again

Serve with creamed honey

Unlike regular honey, pure wildflower honey is processed into a silky, smooth and spreadable treat. Our creamed honey is handcrafted from our pure, raw California wildflower honey and processed into a versatile, stable consistency. We don’t add anything to our creamed honey to make it creamy (not even milk!). The smooth consistency of our honey is natural and is created during our special process.

Spread your creamed honey on crackers with cheese, fresh apple slices, or a morning bagel.

Stir a spoonful of your creamed honey into herbal tea, hot coffee, or warm milk.

Soothe a sore throat with your creamed honey by having a scoop or two before bed.

Sweeten your frostings, baked goods, marinades and smoothies with Creamed Honey.

WHY CREAM HONEY AND HOW IS IT MADE?

Almost all honey will crystallize over time – some still in the comb, others within a few days, weeks, or months after collection. Some honey crystallizes faster than others – this depends on the individual type of nectar that the bees have made honey from: the more sugar there is in honey, the more it can crystallize. Although honey never spoils, crystallization makes honey look ugly and sugary and gives a grainy mouthfeel. Many consumers fail to appreciate it, and associate unpleasant, grainy texture with poor-quality honey or fake honey adulterated with white sugar. Of course it is natural, pure bee sugar – the crystallization is a natural process and does not affect the quality of the honey in any way. Because some types of honey crystallize very quickly, manufacturers cream the honey to slow or prevent crystallization.

Creamed honey is 100% pure honey that has been processed to control crystallization. The creaming process produces a product with a very small crystal size – less than 25 microns (0.025 mm) – so fine that the honey appears smooth and silky with a spreadable consistency.

If, like our farm, you have organic certification, it means maintaining the highest possible environmental standard. Bees work extraordinarily hard and if you want to benefit from their magical creations, you have to be the same. So we work diligently to get all the good things out of our raw honey and to bring it into its most luxurious form: perfectly whipped, silky soft natural product that is worth all the effort. Because our customers deserve honey the way nature intended.

COMPOSITION AND NUTRITION OF CREAM HONEY

Creamed honey is made from 100% pure raw honey. Although we call it “creamy,” it’s dairy-free and has nothing added. The creamy smooth consistency is achieved through a controlled crystallization process that creates very fine, uniform crystals that prevent the formation of larger crystals. Honey that’s been pasteurized and pressure filtered won’t granulate either, but all of that heating process turns it into liquid sugar with no healthy enzymes — the reason we eat honey.

Creamed honey has the same nutritional value as its liquid counterpart. The biologically active consistency of honey is preserved during creaming, as are all its components, great taste and pleasant aroma. Creamy Honey lets you enjoy the benefits of honey straight from the hive, which contains over 140 compounds including vitamins, minerals, essential oils, proteins and antioxidants.

calories

All of the calories in creamed honey come from carbohydrates. Within the complicated chemical makeup of honey, the main components are carbohydrates. They act as our body’s primary source of energy.

Each tablespoon of creamed honey contains 60 calories. That’s only about 3 percent of the recommended daily allowance of 2,000. However, if you control your weight, you can easily burn off those 60 calories by:

walking – 16 minutes;

cycling – 8 minutes;

Run – only 6 minutes!

OUR CREAM HONEY DIFFERENT KINDS

We produce three types of delicious creamed honey: Natural Creamed Honey, Organic Cocoa Creamed Honey, Organic Coconut Creamed Honey and Organic Cinnamon Creamed Honey. Everything they made from pure raw honey harvested from our apiary blended with organic vanilla and organic cocoa.

For chocolate lovers there is no better way to satisfy their love of chocolate than with our honey with cocoa cream. Instead of the refined sugar used in traditional chocolate or puddings, our products combine raw honey and carefully sourced organic cocoa and vanilla. The balance of these fantastic ingredients is what makes our creamy honeys so special.

Enjoy them by testing them on warm buttered toast, biscuits, ice cream, in oatmeal, or in a spoonful of tea or coffee.

SO WHY IS CREAM HONEY SO LOVED BY KIDS AND PARENTS?

If you haven’t tried creamed honey, you’ve missed out on one of life’s joys. It has an irresistibly smooth, spreadable texture and delicious taste. Creamed honey has the same flavor in a thicker, richer texture. To make a thicker honey we don’t add any chemicals, we just take a natural process and make it better. Creamed honey spreads well, similar to peanut butter, but is heavy and dense. So if you love the sweet, delicious taste of honey but hate the sticky drips that often come with it, honey cream is all you need.

With its fluffy consistency, it is easy to remove from the glass and spreads wonderfully on toast, biscuits and rolls. It can still be used for baking and cooking, or simply used by the spoonful.

Creamed honey is an excellent way to store honey as it will not re-crystallize and will retain its consistency even if you store it in your pantry or even better right on your table! But be warned that once you’ve tried it, it’s hard to put down…

Because it’s less messy than liquid honey, the creamy honey is also great for kids!

It is the best and most natural nutrition for your little ones. Collected from clean mountain areas, grown 100% free of antibiotics and pesticides, creamed honey is easily absorbed by children’s more sensitive digestive systems. When kids get hungry, it’s important to give them snacks that not only delight them, but also provide healthy nutrients for their growing bodies. Fruits and veggies are great, but there’s one thing that can tie them all together – honey cream, of course! Let your kids enjoy this delicious goodness.

Creamed honey is nutritious, sweet, and extremely versatile in recipes. Adding honey to yours

Drinks, juices, dressings and baked goods instead of sugar with a fine taste and numerous vitamins and minerals.

Some people never go back to regular honey after trying creamy honey. So get creative and enjoy this spreadable delight and delicious treat!

Why we love creamed honey

Did you know that creamed honey is known as the crème de la crème? Creamed honey is often sold at a premium price due to its thickness, unique taste and aroma, and nutritional benefits. Many parents enjoy creamy honey because its thickness prevents spills and messes in the kitchen; In addition, creamed honey is the perfect breakfast or snack for kids.

At Finest English Tea we specialize in high quality raw honey, whether pure or flavored. Here are a few reasons why we love creamy honey:

Creamed honey is just as nutritious as liquid honey.

Many people are surprised to hear that creamy honey is just as nutritious as runny honey. There is no difference in health benefits, quality or antibiotic value. The only difference is that creamy honey has a thick and full-bodied texture compared to runny honey. In addition, creamy honey is less messy than runny honey, making it perfect as a breakfast treat or afternoon snack for your kids.

Creamed honey comes from different beekeepers.

Delicious, rich and thick, the honey comes from a selection of organic beekeepers in the United States, Canada, South America and New Zealand. Although creamy honey sells for a higher price than runny honey, it’s worth the extra bucks! Creamed honey is incredibly thick, rich in flavor, smooth and easily spreadable; You can spread creamed honey on toast for breakfast or on apples and pears for an afternoon snack.

Creamed honey is not the same as whipped honey.

Many people think of creamed honey as whipped runny honey, like butter; However, this is just a misunderstanding. Creamed honey is crystallized, not whipped. Whipping runny honey is actually dangerous and can potentially introduce moisture and bacteria into the mixture. Whipping runny honey won’t produce the thick, rich quality of creamed honey either. In the future, be wary of recipes that call for whipped honey.

At Finest English Teas we pride ourselves on making premium quality honey and delicious teas for everyone. For more information about our honey and teas please visit finestenglishteas.com.

I have diabetes and am wondering if I can replace sugar with honey in my diet? Response from M. Regina Castro, M.D.

In general, there is no benefit in substituting honey for sugar in a diabetes meal plan. Both honey and sugar affect your blood sugar levels.

Honey is sweeter than granulated sugar, so you can use a smaller amount of honey than sugar in some recipes. But honey actually has slightly more carbohydrates and more calories per teaspoon than granulated sugar. So any calories and carbs you cut will be minimal.

If you prefer the taste of honey, use it. However, use honey in moderation. Be sure to count the carbohydrates in honey as part of your diabetes meal plan.

With M. Regina Castro, M.D.

There is a problem with the information submitted for this request. Check/update the information highlighted below and resubmit the form. From the Mayo Clinic to your inbox Subscribe for free and stay up to date with research advances, health tips and hot topics in health such as COVID-19, as well as health management expertise. Email ErrorEmail field is required. ErrorPlease provide a valid email address. Learn more about how Mayo Clinic uses data. In order to provide you with the most relevant and helpful information and to understand what information is useful, we may combine your email and website usage information with other information we have about you. If you are a Mayo Clinic patient, this may include proprietary health information. If we combine this information with your Protected Health Information, we will treat all such information as Protected Health Information and will only use or disclose such information as described in our Privacy Practices Statement. You can unsubscribe from email communications at any time by clicking the unsubscribe link in the email. Subscribe to! Thank you for subscribing to our Housecall e-newsletter to keep you up to date with the latest health information. Sorry, there was an error with your subscription. Please try again in a few minutes. Try it again

Have you ever had honey in your pantry that’s “crystallized” and “gritty” to the touch? What you feel are the little granules that begin to form as honey granulates or hardens naturally. That doesn’t mean things are going badly. In fact, this is how nature preserves its finest sweetener.

Creamed honey is a type of honey that has been processed in a special way. The reason for this is to encourage the formation of small sugar crystals and prevent large ones, thereby ensuring that the honey remains creamy and spreadable. Creamed honey can be used as a sweetener in drinks and in baking, but it’s also great as a spread on toast, crackers, and other treats.

Creamy honey recipe

16 ounces (454 g) Beewell honey

1½ ounces (45 g) seed honey

1 teaspoon (2.6 g) cinnamon (optional)

1 teaspoon (5 g) herbs (optional)

1 teaspoon (5 ml) vanilla (optional)

Use already whipped honey. In the production of creamed honey, seed honey is added to liquid honey. Seed honey is already crystallized and therefore promotes crystallization in fresh liquid honey. One of the types of seeds you can use is honey, which has already been creamed.

Creamed honey can be purchased at many grocery stores, health food stores, farmers markets, and apiaries.

Creamed honey is sometimes referred to as whipped, spun, or solid honey.

Use crystallized honey powder. Another seed you can use to make creamed honey is the hardened sugar crystals from previously liquid honey. Unprocessed honey naturally crystallizes over time, and you can collect this hardened honey and pulverize it to use as seed honey.

Collect the crystallized honey from an old honey jar. Place the crystals in a blender or food processor and grind the crystals into a fine powder. This will break up the large crystals and these will encourage the growth of more small crystals in your new batch of creamed honey.

You can also grind the crystallized honey with a pestle and mortar

Make your own honey crystals. If you don’t have creamy honey handy or an old jar of crystallized liquid honey, you can make your own crystals using a jar of new honey that hasn’t been pasteurized or filtered.

Take the lid off the honey jar. Put the jar in the fridge. Reduce the refrigerator temperature to 58 F (14 C) or lower.

Over the next few days, the sugar in the honey will gradually crystallize. Collect the hardened crystals once you have enough seeds to make your creamed honey.

Process the crystalized honey in a blender, food processor, or with a pestle and mortar to turn it into a fine powder

Gather your ingredients. There are two main types of honey available on the market: raw, unfiltered honey and pasteurized honey. The pasteurization process kills pollen, spores and bacteria, and you can do this yourself by heating the honey before adding the seeds. To make pasteurized cream honey you will need:

steam boiler

Your liquid honey and seed honey

A medium-sized saucepan with a lid

A rubber spatula or wooden spoon

A candy thermometer

A sterilized storage jar with a lid

heat honey. Pour the liquid honey into the saucepan and heat over medium-high heat. Use the candy thermometer to monitor the temperature and bring the honey to 60°C.

Besides killing bacteria, heating the honey will also remove any large crystals that have already formed. If large crystals form rather than small ones, the honey will harden instead of becoming smooth and spreadable.

To make a larger amount of creamed honey, increase the ratio of liquid honey and seed honey. For the seed honey, use about 10 percent of the amount of liquid honey.

Stir frequently. Stir the honey regularly as it heats to avoid burning it. You can add other flavors and ingredients to the honey as you like while heating. You can gradually add:

Cinammon

vanilla

Dried herbs like thyme or oregano

Cool the honey and skim off the bubbles. When the honey has reached 60°C, remove it from the heat. Set aside and let cool to around 35°C. As the honey cools, bubbles will rise to the surface. Skim off the bubbles and foam on top.

Add the seed. While the honey is still between 90 and 95 F (32 and 35 C), add the seed honey. Stir gently until the seed honey is fully incorporated into the liquid honey.

It is important to stir gently to avoid creating more air bubbles

Leave the honey to rest. Put the lid on the pot and let the honey sit for at least 12 hours. During this time, more bubbles will rise to the surface and the seeding process will begin.

Over time, the small sugar crystals in seed honey will help more small crystals grow. As the crystals spread, the entire mixture turns into creamy honey.

Skim off the bubbles before bottling. Once the honey has had time to rest, skim off any bubbles that have risen to the surface. Transfer the honey to a sterilized glass or plastic container and screw on the lid.

It’s not absolutely necessary to remove the air bubbles from the honey, but it will improve the appearance of the end product.

Store the honey in a cool place for about a week. Bring the honey to an environment that stays constant at around 57 F (14 C). Allow the honey to crystallize for at least five days and up to two weeks.