Content

• Ingredients
• To step
• Part 1 of 3: Selecting Enthoning
• Part 2 of 3: Making pasteurized cream honey
• Part 3 of 3: Making raw cream honey
• Warnings

Cream honey is a type of honey that has been processed in a special way. The reason you are doing this is to encourage the formation of small sugar crystals and prevent large ones, and this will keep the honey creamy and easy to spread. Cream honey can be used as a sweetener in beverages and baking, but it's also great as a spread on bread, crackers, and other treats.

Ingredients

• 450 g of liquid honey
• 45 g of honey
• 1 teaspoon of cinnamon (optional)
• 1 teaspoon of herbs (optional)
• 1 teaspoon vanilla (optional)

To step

Part 1 of 3: Selecting Enthoning

1. Use cream honey. The process of making cream honey consists of adding honey honey to liquid honey. Enthone is already crystallized, so it promotes crystallization in liquid honey. One of the grafts you can use is cream honey.
   • Cream honey is available at supermarkets, health food stores, farmers' markets, and bee farms.
   • Cream honey and whipped honey are not the same thing.
2. Use crystallized honey powder. Another graft you can use to make honey is the hardened sugar crystals of honey that was liquid. Raw honey naturally crystallizes over time, and you can take this hardened honey and grind it up for use as a grape honey.
   • Collect the crystallized honey from a jar of honey that has been standing for some time. Place the crystals in a blender or food processor and grind the crystals into a fine powder. This will break down the large crystals, and these will form the growth of more small crystals in your new cream honey.
   • You can also grind the crystallized honey using a pestle and mortar.
3. Make your own honey crystals. If you don't have cream honey or an old jar of crystallized liquid honey handy, you can make your own using a jar of new honey that has not been pasteurized or filtered.
   • Remove the lid from the jar of honey. Put the jar in the fridge. Reduce the temperature of the refrigerator to 14 degrees Celsius or lower.
   • Over the next few days, the sugar in the honey will gradually crystallize. Once you have enough graft to make your cream honey, collect the hardened crystals.
   • Process the crystallized honey in a blender, food processor, or with a pestle and mortar, to grind it into a fine powder.

Part 2 of 3: Making pasteurized cream honey

1. Gather your ingredients. There are two main types of honey 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 inoculation. To make pasteurized cream honey you will need:
   • Liquid honey and honey honey
   • A medium sized saucepan with a lid
   • A (rubber) spatula or wooden spoon
   • A candy thermometer
   • A sterilized storage jar with a lid
2. Heat the honey. Pour the liquid honey into the pan and heat it over medium heat. Use the candy thermometer to check the temperature and heat the honey to 60 degrees Celsius.
   • In addition to killing bacteria, heating the honey will also remove any large crystals that have already formed. If large crystals form instead of small ones, the honey will harden rather than become smooth and spreadable.
   • To make a larger batch of cream honey, use more liquid honey and honey. For the honey, use about 10 percent of the amount of liquid honey.
3. Stir often. To avoid burning, the honey should be stirred regularly while it is heating. While it is heating, you can also add additional flavorings and ingredients to the honey if you wish. You can gradually add the following:
   • Cinnamon
   • Vanilla
   • Dried herbs, such as thyme or oregano
4. Cool the honey and remove the bubbles. When the honey has reached 60 degrees Celsius, remove it from the heat. Set it aside and let the honey cool to about 35 degrees Celsius. As the honey cools, the bubbles will rise to the surface. Scrape the bubbles and foam off the top.
5. Add the graft. While the honey is still between 32 and 35 degrees Celsius, add the honey honey. Stir gently until the honey honey is completely incorporated into the liquid honey.
   • It's important to stir gently so you don't create more bubbles.
6. Let the honey rest. Place the lid on the saucepan and set the honey aside to rest for at least 12 hours. During this time, more bubbles will rise to the surface and inoculation will begin.
   • Over time, the tiny sugar crystals in the enthoning will help form more tiny crystals. As the crystals disperse, all the honey will turn into cream honey.
7. Scrape off the air bubbles before putting the honey in a jar. Once the honey has had time to rest, scrape off any air bubbles that have risen to the surface. Transfer the honey to a sterilized glass jar and screw on the lid.
   • It is not absolutely necessary to remove the bubbles from the honey, but it will improve the appearance of the final product.
8. Store the honey somewhere cool for about a week. Place the honey in an environment where it remains constantly around 14 degrees Celsius. Let the honey crystallize for at least five days to two weeks.
   • Good places to store the honey during this time include a (cold) cellar, refrigerator or cold garage.
   • When the honey is ready, keep it in the cupboard or pantry.

Part 3 of 3: Making raw cream honey

1. Put the honey in a preserving jar. For making raw, unprocessed cream honey, the process is quite similar to pasteurized cream honey. The main difference is that you do not heat the unpasteurized and unfiltered raw honey before inoculation.
   • To ease the process, transfer the liquid honey to a wide mouth jar or a preserving jar with a lid. This makes it easier to stir in the honey.
2. Add the honey. Pour the honey or crystallized powder honey into the liquid honey. Stir it in gently for about three minutes, until the graft is completely absorbed into the liquid honey.
   • Stirring too vigorously and introducing too much air into the honey can affect the honey's delicate flavor.
   • At this point you can also add other ingredients for extra flavor.
3. Take the honey to a cool place to rest for a week. Put the lid on your honey jar. Place the honey in a place that is always around 14 degrees Celsius and let it crystallize into cream honey there for a week.
   • Don't be alarmed if bubbles form in the raw honey. This is only the result of a light fermentation.
   • When the honey is ready, store it in the pantry.

Warnings

• Raw honey is not pasteurized and can be a source of pollen (pollen), bacteria and other particles that can cause anaphylactic shock, food poisoning and other reactions.
• Children under one year of age should never consume any form of honey due to the risk of botulism.