Content

• Ingredients
• Steps
• Part 1 of 3: Choose a seed honey
• Part 2 of 3: Make Pasteurized Cream Honey
• Part 3 of 3: Make Unpasteurized Creamy Honey
• Warnings

Creamy honey is a type of honey that is obtained in a special way. During its preparation, small, rather than large, sugar crystals are formed, due to which the honey turns out to be creamy and easy to spread. Creamy honey can be used as a sweetener for drinks and baked goods, and for spreading on breads, crackers and other treats.

Ingredients

• 450 g of liquid honey
• 45 g seed honey
• 1 teaspoon (2.5 g) cinnamon (optional)
• 1 teaspoon (5 g) herbs (optional)
• 1 teaspoon (4 g) vanilla (optional)

Steps

Part 1 of 3: Choose a seed honey

1. 1 Use honey that has already been cremated (whipped). In the process of making cream honey, seed honey must be added to liquid honey. The seed honey has already been crystallized, so it will speed up the crystallization of fresh liquid honey. You can use honey that has already been cremated as seed honey.
   • Cream honey can be purchased at many grocery stores, health food stores, farmers markets, and bee farms.
   • Creamy honey can sometimes be called whipped, melted, or crystallized.
2. 2 Use crystallized honey powder. Another seed can be hardened sugar crystals in honey that used to be liquid. Unprocessed honey crystallizes naturally over time. Collect this hardened honey, grind it into powder, and use it as a seed.
   • Collect the candied honey from an old honey jar. Place the crystals in a blender or food processor and grind them into a fine powder. This will crush the larger crystals and they will seed the new batch of cream honey with more smaller crystals.
   • Candied or crystallized honey can also be ground with a mortar and pestle.
3. 3 Prepare honey crystals yourself. If you don't have cream honey or an old jar of candied liquid honey on hand, prepare the crystals yourself with a jar of liquid honey that has not yet been pasteurized or filtered.
   • Remove the lid from the honey jar. Place the jar in the refrigerator. Set the temperature in the refrigerator to 14 ° C or lower.
   • Over the next few days, the sugar in the honey will gradually begin to crystallize. Collect the hardened crystals when there are enough of them to seed the creamy honey.
   • Grind the candied honey in a blender, food processor, or using a pestle and mortar to make a fine powder.

Part 2 of 3: Make Pasteurized Cream Honey

1. 1 Get everything you need ready. There are two main types of honey on sale: unfiltered raw honey and pasteurized honey. The pasteurization process kills pollen, spores, and bacteria, and can be done at home by heating the honey before adding the seed. To make pasteurized cream honey you will need:
   • liquid and seed honey;
   • medium-sized stewpan with a lid;
   • rubber spatula or wooden spoon;
   • culinary thermometer;
   • sterile jar with a lid.
2. 2 Heat honey. Pour the liquid honey into a saucepan and heat it over medium heat. Monitor the temperature of the honey with a kitchen thermometer and bring the honey to 60 ° C.
   • The heat will not only kill bacteria in the honey, but will also dissolve the large crystals that have already formed in it. If, instead of small crystals, large ones appear, then instead of becoming homogeneous and easily spreadable, the honey will simply harden.
   • To make more creamy honey, increase the ratio of liquid to seed honey. Mix seed honey with liquid honey at a ratio of 1:10.
3. 3 Stir the honey frequently. Stir regularly to prevent honey from burning. While the honey is heating up, you can add additional ingredients to it and give it a different flavor (if desired). You can add the following to honey little by little:
   • cinnamon;
   • vanilla;
   • dried herbs like cumin or oregano.
4. 4 Cool honey and remove bubbles. When honey reaches 60 ° C, remove from heat. Set the saucepan aside and wait until the honey has cooled to 35 degrees. As the honey cools, bubbles will begin to rise to the surface. Use a spoon to remove bubbles and foam from the surface of the honey.
5. 5 Add a seed. While the temperature of the honey is in the range of 32–35 ° C, seed honey must be added to it. Stir slowly until the seed honey is completely mixed with the liquid honey.
   • It is very important to stir slowly so as not to increase the number of bubbles.
6. 6 Remove honey for a while. Cover the saucepan with a lid and remove the honey for at least 12 hours. During this time, even more bubbles will rise to the surface of the honey and the process of seeding will begin.
   • Over time, the small crystals in the seed honey will lead to the formation of even more small crystals. With an increase in the number of crystals, the whole mixture will turn into creamy honey.
7. 7 Before pouring honey into a jar, remove all bubbles from its surface. After the honey has stood for the specified amount of time, remove the bubbles that have risen to its surface. Transfer the honey to a sterile glass or plastic container and close it with a lid.
   • Removing bubbles from honey is optional, but it will improve the appearance of the finished product.
8. 8 Store honey in a cool place for a week. Remove honey to a place where the temperature is consistently 14 ° C. Leave the honey to crystallize for at least 5 days and no more than two weeks.
   • During this time, honey can be stored in a basement, cold cellar, refrigerator, or cold garage.
   • When honey is ready, put it away in a kitchen cabinet or cupboard.

Part 3 of 3: Make Unpasteurized Creamy Honey

1. 1 Pour the honey into a glass screw-top jar. Unpasteurized cream honey is prepared in much the same way as pasteurized honey. The main difference is that honey that has not undergone pasteurization and filtration does not need to be heated before adding the seed.
   • To simplify the process, pour the liquid honey into a large-necked jar or glass jar with a screw cap. This will make it easier to stir the seed.
2. 2 Add seed honey. Pour cremated seed honey or candied honey powder into the liquid honey. Stir slowly for about three minutes, until the seed honey is completely mixed with the liquid honey.
   • Stirring too much will add too much air to the honey and ruin its delicate taste.
   • At this stage, additional ingredients can be added to the honey to give it a different flavor.
3. 3 Store honey in a cool place for a week. Cover the jar with a lid. Move the jar of honey to a place where the temperature will be constantly maintained at 14 ° C. Set the honey aside for a week until it crystallizes and turns into creamy honey.
   • Don't be alarmed if you see bubbles in the honey. This is just the result of a little fermentation.
   • When honey is ready, put it in your kitchen cabinet.

Warnings

• Raw honey is not pasteurized, and therefore is a source of pollen, bacteria and other particles that can lead to anaphylactic shock, food poisoning and other undesirable reactions.
• Due to the risk of botulism, children under 1 year of age are never allowed to eat any kind of honey.